6 pecan sweet rolls (such as Little Debbie Pecan Spinwheels), each split in half horizontally
3 cups chocolate milk
3 large eggs
Heat oven to 350°F.
Lightly coat six 8-ounce ramekins with nonstick spray.
Place in a large baking pan.
Place bottoms of rolls in ramekins.
Whisk milk and eggs to blend.
Pour half over roll bottoms.
Add roll tops; pour on remaining mixture.
Add boiling water to pan to come halfway up sides of ramekins.
Bake 35 minutes or until a knife inserted near centers comes out clean.
Remove ramekins to a wire rack; cool to room temperature.
Serve or refrigerate up to 2 days.