Cinnamon Roll French Toast Bake

5 from 1 vote

Refrigerated cinnamon rolls are taken to the next level when cut into small pieces, covered in a unique French toast batter and baked to perfection.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

36 ounces refrigerated cinnamon rolls 2 18-ounce cans
½ cup butter melted
5 eggs
¼ cup milk
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
¼ cup maple syrup

Instructions

Preheat oven to 375 degrees.
Break apart cinnamon rolls and cut each roll into 4 pieces {reserve icing packet}. Place rolls into a large mixing bowl and combine with melted butter. Pour into a 9x13 baking dish {you can spray with nonstick spray if you want to but the butter should be enough to keep it from sticking}.
In a large bowl combine the eggs, milk, cinnamon, nutmeg, vanilla and maple syrup. Whisk until the ingredients are well combined and pour over the cinnamon rolls.
Bake for 20-25 minutes or until the cinnamon rolls have risen and absorbed the egg mixture. Remove from oven and cool for 8-10 minutes, drizzle with reserved icing and serve immediately.

Notes

To make this an overnight dish: Prep the casserole but cover with plastic wrap instead of immediately baking. Refrigerate overnight. In the morning, preheat oven to 375 degrees and bake as directed.

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