Are you planning to replace the cream with egg custard in the recipe?
This will take some tasty (hopefully) experiments. Including a beaten egg with the cream with a few drop of vanilla, extra cinnamon (I use McCormick Organic ROASTED Saigon Cinnamon-—order online...fantastic), I’ve been thinking of baking rolls plain first, putting each baked roll in an individual custard cup (maybe whole, maybe cut up) and and pouring sauce over it. Bake in water bath. And how about adding chopped apples, raisins? Lots of good thoughts.