This Cinnamon Roll French Toast Bake is a perfect addition to any breakfast, brunch or dinner! It is easy to prepare and is simply delicious!
Well here is yet another amazing breakfast dish! Yes its true we love breakfast in our house and we eat it for dinner quite frequently. Hubby loves loves loves French Toast so this Cinnamon Roll French Toast Bake is a perfect addition to any breakfast, brunch or for us dinner!
This Cinnamon Roll French Toast Bake could not be simpler. I usually have all my ingredients in my freezer and pantry! Starting with Rhodes Frozen Cinnamon Rolls makes this even easier.
I allowed the cinnamon rolls to thaw enough to be able to cut through, just about 30 minuets. While the rolls thawed I whipped up the custard that goes over the top of the rolls. I had an idea that you could easily swap out the milk for a flavored coffee creamer. How yummy would that be? I used 2% milk because that is what I had on hand.
While preheating the oven, I put the butter in my baking dish and popped it in the oven to melt the butter. Once the rolls are thawed enough to cut I cut them in about 6 pieces each.
When the butter was melted I took the baking dish out of the oven and put the cut up cinnamon rolls in the pan and covered with the custard mixture.
The Cinnamon Roll French Toast Bake was baked in the preheated oven for 20 to 28 minutes or until the top was golden brown.
I just let the Cinnamon Roll French Toast Bake cool just a bit then drizzled with room temperature icing.
Now a dusting of powdered sugar is the perfect touch it makes the Cinnamon Roll French Toast Bake look so pretty.
Now I have to tell you the Cinnamon Roll French Toast Bake are so good. I could not get enough.
Cinnamon French Toast BakeServings: 12 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 20-28 min
Cinnamon French Toast Bake
1/4 cup butter, melted
6 Rhodes Cinnamon Rolls thawed
1/2 cup milk
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 cup maple syrup
Icing from cinnamon rolls
1/2 cup maple syrup, if desired
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Cut thawed Rhodes Cinnamon Roll into 8 pieces; place pieces over butter in dish.
In medium bowl, beat eggs. Beat in milk , cinnamon and vanilla until well blended; gently pour over roll pieces. Drizzle with 1/2 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.