Weekends are time for taking things a bit slower; we sleep in …we cook something really yummy for breakfast and just enjoy not having to rush about. Today we decided on something sweet to go along with the usual eggs and bacon. This recipe is one I found in one of my mom’s cookbooks and has been a weekend favorite for my family and friends.
Cinnamon Roll French Toast Bake
By: Arl’s World
1/4 cup butter, melted
2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
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, if desired
1/2 cup maple syrup, if desired
Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch 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 each serving. Serve with the added 1/2 cup maple syrup.
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