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Cinnamon Roll French Toast

Traci Taylor

Looking to do a little something different for breakfast this morning?  I love making this recipe and it’s kid and adult approved.

Ingredients:

  1. 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing
  2. 2 eggs
  3. 2/3 cup milk
  4. 4 tablespoons maple syrup
  5. 1 teaspoon vanilla

Directions:

  1. Bake cinnamon rolls as directed on package. Let rolls cool completely.
  2. Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat 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. Cook about 2 minutes on each side or until golden brown.
  4. In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. I love vanilla, so I added a little extra to this mixture.
  5. Serve over cinnamon roll French toast.

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