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Thursday, November 18, 2010

Cinnamon Roll French Toast Bake


I've been on a bit of a cinnamon roll kick lately.  I've stuffed them with blueberries, bacon and sausage.  I really enjoyed all of those combinations! 

This time I found a recipe that transforms cinnamon rolls into a wonderful french toast bake.  This was really quick and easy.  I don't know if it is quick enough for a weekday morning, but it is perfect for the weekend.  We both preferred the cinnamon roll bake with icing instead of syrup.  Next time I will slather the icing all over the cinnamon rolls as soon as they come out of the oven.  YUM!

I cut the original recipe in half since there are only two of us.  I listed the full recipe below.





Cinnamon Roll French Toast Bake
Pillsbury.com
(Printable Recipe)

1/4 cup butter, melted
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup

Garnish
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired

Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.

Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.



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11 comments:

  1. I love this idea. It sounds like such a decadent breakfast.

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  2. I bet this would make my husband slap himself silly. He's a cinnamon roll freak!

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  3. Rich and wonderful. I applaud your cinnamon roll streak. ;)

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  4. When you say you prefer the icing instead of the syrup, do you mean you put the icing in place of the syrup and bake it that way or what? Because I'm thinking the icing mixed in with the bake would be way better than the syrup would!

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  5. LauraJ - When I say that I preferred icing over syrup - I mean on the finished product. The recipe calls for icing, powdered sugar or syrup. I liked the icing. Keep the syrup in the cinnamon roll mixture while baking. It is really good!

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  6. Oh my, that looks sinfully delicious! This sounds right up my alley. Thanks for sharing this with us!

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  7. Oh my gosh, this looks amazing! I'll definitely have to try this soon!

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  8. This would be so good for Christmas morning :)

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  9. ok, great! Can't wait to try it!

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  10. I made the kids a baked french toast for them for Christmas morning and they were not impressed. Your cinnamon roll version sounds like it might get a thumbs up from them.
    ~ingrid

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  11. This was delicious. The only change I would make is to add raisins next time.

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