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Cinnamon Marble Loaf French Toast with Butter Syrup

Breakfast doesn’t get any better than this; start your morning off with this delicious French toast and syrup recipe.

Skill: Beginning Prep Time: 30 Bake Time: 30 Servings: 8-10


12 Rhodes Yeast Dinner Rolls, thawed but still cold
1/4 cup sugar
1 teaspoon cinnamon
3 eggs
1/2 cup milk

Butter Syrup:
1 cup butter
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon maple flavor
1/2 teaspoon soda


Cut each dinner roll in half.

In a small bowl mix sugar and cinnamon.

Roll each roll half in the sugar mixture and place in a sprayed 8 1/2 x 4 1/2-inch loaf pan.

Cover with sprayed plastic wrap and let rise until even with the top of the pan.

Remove wrap and bake at 350ºF 20-25 minutes. Remove from pan to cool.

Slice to desired thickness.

In a shallow bowl, mix eggs and milk together. Dip bread slices in egg mixture to coat both sides and cook in a frying pan or griddle.

For syrup: Bring butter, sugar and buttermilk to a boil, stirring constantly. Remove from heat and stir in vanilla, maple and the baking soda (syrup will bubble when baking soda is added).