Cinnamon Roll French Toast

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While looking up some recipes to make for a special Easter breakfast, I came across too many that I wanted to try. French toast, cinnamon rolls, quiche… why not make them all? I decided to combine two of the three and make Cinnamon Roll French Toast. It was easy to prep ahead of time and didn’t require many ingredients. I baked the cinnamon rolls the night before so that they would be completely cooled and just stale enough the next morning. When it was time for breakfast, all I did was whip up the egg mixture and grill the French toast. Easy, delicious and healthy. Okay, so it’s not healthy, but it is a sweet breakfast treat.

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Cinnamon Roll French Toast

Ingredients

  • 1 can (12.4 oz.) refrigerated cinnamon rolls with icing
  • 2 eggs
  • 2/3 cup milk
  • 1/4 cup maple syrup, divided
  • 1 tsp. vanilla

Directions

  1. Bake cinnamon rolls as directed on package. Let cool completely.
  2. Spray griddle or skillet with cooking spray. Heat griddle to 375 degrees or heat skilled over medium heat.
  3. Slice each roll in half crosswise.
  4. In a shallow dish, whisk eggs, milk, 2 tablespoons maple syrup and vanilla until combined. Dip each cinnamon roll slice into egg mixture, flipping to coat completely. Place on griddle and cook for about 2 minutes on each side, or until golden brown.
  5. In a small bowl, whisk together icing and remaining 2 tablespoons syrup. Microwave for 10-20 seconds, until combined and smooth. Serve over French toast.

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