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How to Cook Cinnamon French Toast Bake
Ingredients
Heat oven to 375. Pour melted butter in ungreased 13 by 9 glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces, place them over butter in dish.
I did NOT get the correct rolls. I got the bigger ones by mistake. I suggest following the recipe because these bigger ones had a harder time cooking.
In medium bowl beat eggs. Beat in cream, cinnamon, and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans (if using) and drizzle with syrup.
Bake at 375 for 20-28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing and microwave for 10-15 seconds or until drizzling consistency.
Drizzle icing over top and sprinkle with powdered sugar. If desired spoon syrup over individual servings. Enjoy!! :)
Yum!
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¼ Cups Butter, melted
2 12.5 oz cans Pillsbury refrigerated cinnamon rolls
6 Eggs
½ Cups Heavy whipping cream
2 Teaspoons Ground cinnamon
2 Teaspoons Vanilla
1 Cup Chopped pecans (optional)
1 Cup Maple syrup
Icing from cinnamon roll package
Powdered sugar
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