If you’ve got a weakness for cinnamon rolls (as I do) and a love of French toast (as I do), then you’re going to go bananas for this recipe. It’s simple to put together, but oh so decadent. It bakes like a casserole and comes out puffy and light, part gooey cinnamon roll and part eggy, rich French toast. This is ideal for a weekend brunch. You can put it together the morning of, or prepare it the night before and allow the egg to really infuse into all the dough before baking. Serve it up with crushed pecans, raisins, and a drizzle of maple syrup, or straight out of the pan. You’re going to love this.
Cinnamon Roll French Toast Bake
adapted from Pillsbury
1/4 cup butter, melted
2 cans Pillsbury refrigerated cinnamon rolls with icing
1/2 heavy cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
3/4 cup maple syrup
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Preheat oven to 375 degrees. Pour melted butter into a 9 x 13 baking dish. Remove cinnamon rolls from packaging and cut each roll into 8 wedges. Add wedges into buttered dish. In a medium mixing bowl, whisk eggs, cream, cinnamon, and vanilla together. Pour over cinnamon roll wedges. Drizzle syrup evenly over the entire mixture, then cover with foil. (At this point, you could refrigerate the dish overnight before baking.) Bake, covered, for 20 minutes, then remove foil and bake an additional 8-10 minutes until golden brown and puffy. Remove and immediately top with the icing, nuts, and raisins. Serves 12.
If you’re not up for making this dish, or you just can’t get enough cinnamon roll flavor, stop by your local Mrs. Fields® store for one of our exclusive Cinnamon Roll Cookies. But hurry, they’re only available for a limited time!