Preheat oven to 350º. Combine 2 tablespoons of sugar and ½ teaspoon cinnamon in a small bowl. Spray 5 ramekins with cooking spray and coat with cinnamon sugar. Set on a baking sheet.

Place cinnamon roll pieces in a large bowl and set aside.

Place egg yolks in a medium bowl and set aside.

Combine half-and-half, ½ cup sugar, and ¾ teaspoon cinnamon in a small saucepan. Heat over medium-high heat, stirring frequently, until it boils. Remove from heat and add vanilla extract and salt. Let cool slightly.

Slowly add ½ cup half-and-half mixture to eggs while whisking continuously (so the eggs don’t curdle.). Gradually add remaining half-and-half mixture. Pour mixture over cinnamon rolls and stir to combine.

Divide mixture evenly among the ramekins. Sprinkle tops with pecans. Place in oven and bake for about 18-20 minutes, until golden brown on top. Remove from oven.

In a small bowl, whisk together confectioners’ sugar and cream. Drizzle on top of bread puddings.