Cinnamon French Toast Bake

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Cinnamon French Toast Bake

Cinnamon French Toast Bake

Cinnamon French Toast Bake


1/4 cup butter, melted

2 cans (12.4 oz. each) Pillsbury refrigerated cinnamon rolls

6 eggs

1/2 cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

1 cup chopped pecans

1 cup maple syrup


Icing from cinnamon rolls

Powdered sugar

1/2 cup maple syrup, if desired


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. If desired,

spoon syrup from dish over individual servings. Serve with the

additional 1/2 cup maple syrup

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