Open the can of cinnamon rolls and place the icing in a small bowl. Add a splash of milk (1–2 teaspoons) and stir to make it pourable for drizzling later.

If you want a creamier filling, mix softened cream cheese with a tablespoon of powdered sugar and spread a thin layer on each unrolled dough piece.

Unroll the cinnamon roll dough pieces onto a clean surface. Gently press the edges together so they form a single rectangular sheet.

Roll the sheet tightly from the short side into a log.

Using a sharp knife or pastry cutter, slice the log into 8–10 even pinwheels.

Gently reshape each slice if needed so it sits flat.

In a shallow dish, whisk together eggs, milk, vanilla, cinnamon, and brown sugar until smooth.

Melt butter in a nonstick skillet over medium heat.

Quickly dip each pinwheel into the custard, turning to coat both sides, and let excess drip off.

Place seam-side down in the skillet. Cook about 2–3 minutes per side until golden brown and cooked through.

Transfer cooked pinwheels to a baking sheet in a warm oven while you finish the rest.

Drizzle warm icing or maple syrup on top, add a dusting of extra cinnamon, and serve with fresh berries if desired.