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Cinnamon Roll French Toast Breakfast Casserole

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  • Ready in: Prep: 10 M, Cook: 24 M, Total: 34 M
  • Serves: 6
  • Complexity: very easy
  • kcal: Calories: 172 Fat: 9g Carbohydrates: 18g Sugar: 10g Sodium: 123mg Protein: 4g
Cinnamon Roll French Toast Breakfast Casserole

It can be prepared the evening before and stored in the refrigerator overnight. Or you can prepare it quickly in the morning with plenty of time to clean up and make coffee while it’s baking. It is hearty, filling, delicious and simple to make.

Ingredients

  • 1 can Refrigerated Cinnamon Rolls
  • 2 Tbs Butter, melted
  • 3 Eggs
  • 1/4 cup Heavy Cream
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 1/4 cup Maple Syrup
  • 1/4 cup Pecans (optional)
  • Step by Step Directions

    1. crftingredients

      Preheat oven to 375.

      Pour melted butter into a 9x13 baking dish.

      Open and separate cinnamon rolls. Set icing aside for later.

       

       

       

       

    2. CRFTstep1

      Use kitchen scissors or a knife to cut each roll into 8 pieces and place in buttered dish.

       

       

       

       

       

    3. CRFTstep2

      Beat eggs, add cream, cinnamon, and vanilla. Mix until well blended then pour over rolls.

       

       

       

       

       

    4. CRFTstep3

      Drizzle with syrup and sprinkle with pecans (nuts are optional).

      Bake 20-24 minutes or until golden brown.

      Allow to cool.

       

       

       

       

       

    5. CRFTstep4

      Transfer icing to zippered sandwich bag. Clip corner of bag and drizzle icing over top. Lightly sprinkle with powdered sugar.

       

       

       

       

       

       

       

       

       

       

       

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