My sweet tooth has been out of control lately! I’ve been trying all kinds of sweet recipes. I came up with this idea because: 1. I had a can of cinnamon rolls (don’t judge me) in my fridge that needed to be used up – and – 2. Baking them according to package instructions sounded WAY too boring.
Steve had suggested to me recently that I try making french toast out of cinnamon rolls. I thought that was a great idea, but I’ve never made cinnamon rolls from scratch and frankly, they sound like a lot of work to me (I’m still evolving as a baker). So I thought using the refrigerated cinnamon rolls would be a really easy way to put a fun twist on French toast. Eventually, I will try my hand at homemade cinnamon rolls and make this from scratch, but this is great if you don’t have a lot of time or if you aren’t interested in making cinnamon rolls from scratch.
Cinnamon Roll French Toast
- 1 can refrigerated cinnamon rolls
- 2-3 eggs
- splash of milk, plus another 1-2 tbsp
- maple syrup (optional)
- butter, for the griddle
Preheat oven according to package instructions.
Remove rolls from the package and set icing aside. Keep the rolls together and pinch the seams together as best you can so that is one large roll. Place on a baking sheet coated with cooking spray. Bake according to package instructions.
Let roll cool for at least 15 minutes. Meanwhile, in a shallow bowl, beat together eggs along with a splash of milk and a sprinkle of cinnamon. When roll is cool enough to handle, slice into eight pieces. Heat a griddle over medium heat and coat with a little butter. Dip each piece into egg mixture, coating both sides. Place on griddle and cook for several minutes on each side until brown. Depending on the size of your griddle, you may need to do this in batches.
Take the icing that you set aside and put into a small bowl. Thin it out with 1-2 tbsp milk and drizzle over the French toast. Serve immediately with maple syrup, if desired (I thought the icing was enough).
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