Crack your eggs into a large bowl, then add the half and half. Whisk until they full combined and you no longer see bits of egg whites.

Add in the vanilla, cinnamon, sugar, and salt and whisk again.

Take a toothpick or skewer and poke a few holes in the bottom of each roll so the egg mixture can soak in a bit better.

Drop a few rolls at a time in the egg mixture and allow to soak for about 30 seconds. (not much longer or they will be too mushy)

Heat a non-stick skillet over medium-low heat. (If your heat is too high, the outside of the rolls will burn before the inside can cook.)

Add about 2 tablespoons of butter to the pan and allow to melt. You can add more butter for each batch of rolls (I like to cook only 4 rolls at a time since it's a lot of turning)

Add the soaked rolls to the pan and turn the rolls after about 30 seconds per side or when each side is golden brown. (You should cook each of the 4 sides plus the top and bottom.)

Once all the rolls are cooked, you can serve them immediately.

(I like to sprinkle some powdered sugar on top and serve with berries and maple syrup. Bacon is also a great side dish for these sweet rolls!)