Cinnamon Roll French Toast Bake

By srumbel

hese were so easy, and Doodle absolutely loved them. I found this recipe on Pillsbury’s site and used a can of their reduced-fat Cinnabon cinnamon rolls as the base. So much easier than making my own rolls, and just as tasty, especially when you’re baking them in an egg and cream batter heavily spiced with cinnamon.
from kitchenmeetsgirl.com

Ingredients

• 2 tablespoons butter, melted
• 1 can (12.4 ounce) Pillsbury reduced-fat cinnamon rolls with icing
• 3 eggs
• 1/4 cup heavy cream or half-and-half (I used fat-free half-and-half and this still turned out great)
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 1/2 cup chopped pecans, optional
• 1/2 cup maple syrup

Preparation

Step 1

Heat oven to 375. Melt butter and pour into the bottom of an ungreased 8x8 pan. Open can of cinnamon rolls; cut each roll into 8 pieces and place evenly over butter in the bottom of your dish. Set aside icing container.
In medium bowl, beat eggs. Add in cream/half-and-half, cinnamon, nutmeg, and vanilla and whisk until well blended. Gently pour over roll pieces. Sprinkle with pecans if desired; drizzle with 1/2 cup syrup.
Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes on a wire rack. Meanwhile, remove cover from icing; microwave on half-power for 10 to 15 seconds or until the icing is thin enough to drizzle.
Drizzle icing over top and sprinkle with additional pecans, if desired