Cinnamon Roll French Toast Bake

By

This easy breakfast bake features refrigerated cinnamon rolls that make quick work of favorite French toast flavors.

View complete recipe

Ingredients

  • GARNISH:
  • 1/4 cup LAND O LAKES® butter, melted
  • 2 cans (12.4-ounce) Pillsbury® refrigerated cinnamon rolls with icing
  • 6 eggs
  • 1/2 cup heavy whipping cream
  • 2 teaspoons cinnamon, ground
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • 1 cup maple syrup
  • Icing from cinnamon rolls
  • Powdered sugar
  • 1/2 cup maple syrup, if desired

Preparation

Step 1

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.

NOTE: If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

View complete recipe