Cinnamon Roll French Toast Bake
Description
This makes a delicious breakfast for weekends, holidays or when guests come to visit. It's simple and quick to prepare and so good, it's hard to believe it started with refrigerated rolls in a can.
Ingredients
1/4 c. butter, melted
2 cans (12.4 oz. each) refrigerated cinnamon rolls, with icing
6 eggs
1/2 c. heavy whipping cream
2 t. ground cinnamon
2 t. vanilla
1 c. chopped pecans
1 c. maple syrup
Garnish:
icing, from cinnamon rolls
powdered sugar
1/2 c. maple syrup
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 375 degrees.
Pour melted butter into an un-greased 13 x 9 inch (3 qt.) 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 the baking dish.
In a medium bowl, beat eggs; beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 c. syrup.
Bake 20 - 28 minutes or until golden brown; cool 15 minutes.
Meanwhile, remove covers from icing; microwave on Medium power (50%) for 10 - 15 seconds or until thin enough to drizzle.
Drizzle icing over the top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings.
Serve with the additional 1/2 cup maple syrup.
12 servings.