Cinnamon Roll French Toast! I love how the Rhodes Bake-N-Serv™ Cinnamon Rolls can transform into a beautiful swirled loaf of Cinnamon Bread. perfect for this cinnamon swirled French Toa...
Rhodes asked us to make their recipe for Cinnamon Roll French Toast! I love how these Rhodes Bake-N-Serv™ Cinnamon Rolls transform into a beautiful swirled loaf of Cinnamon Bread!
Place 8 Rhodes Bake-N-Serv™ Cinnamon Rolls into a 8 ½ x 4 ½” loaf pan as shown. Cover the loaf pan with plastic wrap that has been sprayed with non-stick spray. Set aside and allow to rise until double in size (about 3-5 hours.)
Bake the Cinnamon Roll loaf at 350° for 20-25 minutes. Remove from oven and let stand a few minutes. You will have this beautiful Cinnamon Roll loaf! Remove from pan and allow to cool before slicing
While the loaf is baking, make the caramel syrup as directed in the recipe below.
When the loaf is cool, slice with a serrated knife. Isn't this beautiful? Just wait til you taste it!
Beat the eggs (I like to add about 1 tablespoon of milk per egg – you may need 5-6 eggs for the entire loaf.) Heat a skillet over medium-low heat. Add a pat of butter. When the butter is melted and bubbly, dip the slices of cinnamon bread into the egg mixture and fry over medium-low heat until golden. Turn and fry until golden on the other side.
To serve, drizzle the delicious syrup over the hot French toast. Delicious!
Cinnamon Roll French ToastServings: varies | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 25 min
This would make the perfect breakfast in bed for Mom!Cinnamon Roll French Toast
8 Rhodes Cinnamon Rolls, thawed
3/4 cup buttermilk
1 1/2 cups sugar
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla
Lay cinnamon rolls in a sprayed 8 1/2 x 4 1/2-inch sprayed bread pan and push them together to remove any air pockets. Cover with sprayed plastic wrap and let rise until double in size.
Remove wrap and bake at 350°F 20-25 minutes. Remove from pan to cool before slicing.
Combine eggs and beat well. Dip bread slices in egg mixture and cook in a sprayed electric frying pan heated to 350°.
Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4-quart saucepan. Bring mixture to a boil and reduce heat to medium low (make sure it continues boiling). Cook, stirring continually for 8-12 minutes or until the syrup reaches a rich golden brown color. Remove from heat and stir in vanilla.