- 8
Ingredients
- 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing
- 4 eggs
- 3/4 cup half-and-half
- 1/4 cup light or dark corn syrup*(see note)
- 2 teaspoons vanilla
- 4 tablespoons butter
Preparation
Step 1
Bake and ice the cinnamon rolls as directed on can. Spray an 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla. With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly. Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight. When ready to serve, pre-heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter and warm maple syrup, if desired.
*(Note: 1 cook reviewed/commented + said omitted this and it was still very tasty!)