Slice hot dog buns in half and place on a baking sheet. Allow to sit for about 30 minutes. This makes them slightly stale.

In a large bowl, whisk together egg and heavy cream until thoroughly combined.

In a shallow bowl, mix the turbinado sugar and cinnamon until well mixed.

Spray a large skillet with non-stick cooking spray and place over medium-high heat. Dip each hotdog bun (stick) into the prepared egg mixture, turn over a couple of times, then place on skillet. Do not soak the buns as they will be soggy.

Cook until golden brown on one side, then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges.

Immediately when removed from the pan, dip the cooked sticks into the cinnamon-sugar mixture coating all sides. Repeat with all sticks.

Serve with your favorite syrup or french toast topping.