Cinnamon Roll French Toast
- 1/4 c. melted butter
- 2 cans refrigerated cinnamon rolls with icing
- 5 eggs
- 1/2 c heavy whipping cream
- 2 t. ground cinnamon
- 2 t. vanilla
- 1 c. chopped pecans (optional)
- 3/4 c. maple syrup
Melt butter and pour in a 9″ x 13″ baking dish.
Separate cinnamon rolls into individual pieces and cut each cinnamon roll into quarters. (Reserve icing for later). You should have 64 cinnamon roll pieces. Place pieces on top of melted butter in baking dish.
In medium bowl whisk eggs. Add and whisk whipping cream, cinnamon and vanilla until well blended. Pour over cinnamon roll pieces in baking dish.
Sprinkle with pecans if desired and drizzle with maple syrup.
Bake at 375 degrees for 28-30 minutes or until golden brown. Cool for 10 minutes.
Microwave icing on medium power for 10 seconds. Need with fingers. Drizzle icing over Cinnamon Roll French Toast.