Cinnamon Roll French Toast Bake
Try this Cinnamon Roll French Toast Bake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoons butter melted
- 1/2 cup maple syrup
- 1/2 cup chopped pecans optional
- 1/8 easpoon nutmeg
- 1 can (12.4 ounce) pillsbury reduced-fat cinnamon rolls
- 1/4 cup heavy cream or half-and-half (i used fat-free half
- Carbohydrate 13.7010850102002 g
- Cholesterol 18.9265625065405 mg
- Fat 16.3969681357825 g
- Fiber 1.65315004316276 g
- Protein 4.37733687608205 g
- Saturated Fat 4.99538750227908 g
- Serving Size 1 1 generous serving (124g)
- Sodium 138.393875018676 mg
- Sugar 12.0479349670374 g
- Trans Fat 0.90812512556146 g
- Calories 213 calories
Heat oven to 375. Melt butter and pour into the bottom of an ungreased 8x8 pan. Open can of cinnamon rolls; cut each roll into 8 pieces and place evenly over butter in the bottom of your dish. Set aside icing container.In medium bowl, beat eggs. Add in cream/half-and-half, cinnamon, nutmeg, and vanilla and whisk until well blended. Gently pour over roll pieces. Sprinkle with pecans if desired; drizzle with ½ cup syrup.Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes on a wire rack. Meanwhile, remove cover from icing; microwave on half-power for 10 to 15 seconds or until the icing is thin enough to drizzle.Drizzle icing over top and sprinkle with additional pecans, if desired
