Best Cinnamon Roll French Toast Bake Recipes

CINNAMON ROLL FRENCH TOAST BAKE RECIPE BY TASTY

Cinnamon Roll French Toast Bake Recipe by Tasty image

Here's what you need: cinnamon roll, butter, eggs, milk, cinnamon, vanilla, maple syrup

Provided by Tasty

Categories Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tubes cinnamon roll, refrigerated, with icing
4 tablespoons butter, melted
6 eggs
½ cup milk
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup maple syrup

Steps:

Cut each cinnamon roll into 8 pieces.
In a separate bowl, whisk the eggs, milk, vanilla, and cinnamon. Set it aside.
Pour the butter on the bottom of a 9 X 13 inch (22cm x 33cm) glass baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture.
Bake at 375°F(190°C) for 25 min.
Top with the icing from the cinnamon rolls.
Enjoy!

Nutrition Facts : Calories 587 calories, Carbohydrate 87 grams, Fat 21 grams, Fiber 2 grams, Protein 14 grams, Sugar 52 grams

CINNAMON ROLL FRENCH TOAST BAKE

Cinnamon Roll French Toast Bake image

Inspired from the Pillsbury Bake Off "Cinnamon French Toast Bake", I took some liberties and made it my own! Enjoy!

Provided by MelissaO

Categories Breads

Time 40m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 (12 1/2 ounce) cans Pillsbury Grands refrigerated cinnamon rolls
Pam cooking spray
1 1/2 cups Egg Beaters egg substitute
1/2 cup fat-free evaporated milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 cup chopped walnuts
2/3 cup maple syrup

Steps:

Heat oven to 375 degrees. Prepare 13 x 9 dish with cooking spray.
Remove rolls from can (feel free to use the reduced fat, non-"Grands" version). Separate into rolls and then cut each roll into 8 pieces. Place cut rolls in prepared dish. Set included icing aside.
In a medium bowl, combine egg beaters, milk, cinnamon, and vanilla. Pour over rolls.
Sprinkle with walnuts.
Drizzle with maple syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
Remove covers from icing. Microwave 10 to 15 seconds and then drizzle over particially cooled casserole. Enjoy!
Serve with additional maple syrup if desired (I never have needed it.).

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