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
- ¼ cup butter, melted
- 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
- 6 eggs
- ½ cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 cup chopped pecans
- 1 cup maple syrup
- Icing from cinnamon rolls
- Powdered sugar
- ½ cup maple syrup, if desired
Heat oven to 375°F. Pour melted butter into ungreased 13×9-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 ½ cup maple syrup.