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Cinnamon Roll French Toast [RECIPE]

Traci Taylor

If you’re having company over for the night at any point during this holiday season and are looking for a breakfast idea that will have young and old asking for more, this is it!

Cinnamon Roll French Toast

1can (12.4 oz) refrigerated cinnamon rolls with icing
2 eggs
2/3 cup milk
4 tablespoons maple syrup
1teaspoon vanilla

1. Bake cinnamon rolls as directed on package. Let rolls cool completely.

2. Spray a griddle or skillet with cooking spray and then heat the griddle to 375°F or the skillet over medium heat. Slice each roll in half crosswise.

3. In a shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle or in pan and cook about 2 minutes on each side or until golden brown.

4. In a small bowl, whisk the icing that you set aside, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. I love vanilla, so I added a little to this mixture.

Serve over French toast and of course, bacon is a nice compliment!

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