Cinnamon Roll French Toast
April 12, 2010 in Breads, Breakfast, Recipes
Ingredients
- 1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls with icing
- 2 eggs
- 2/3 cup milk
- 4 tablespoons maple syrup, divided
- 1 teaspoon vanilla extract
- Warm water, as needed
Preparation
- Bake cinnamon rolls as directed on package. Cool completely.
- Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or skillet to medium heat. Slice each roll in half crosswise.
- In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla extract until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
- In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and warm water, as needed, to create a pourable consistency. Spoon over French toast.
Serves
8 servings
