Cinnamon Roll French Toast
This Cinnamon Roll French Toast combines canned cinnamon rolls with a spiced maple custard, baked into a warm, sweet casserole perfect for breakfast or brunch.
6 Servings
Ingredients
- 2 tablespoons unsalted butter melted
- 1 12.4 oz can refrigerated cinnamon rolls (with icing packet)
- 3 large eggs at room temperature
- ¼ cup 60 ml milk, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup 120 ml maple syrup
Instructions
Preheat the Oven
- Begin by preheating the oven to 375°F (190°C). Allow it to preheat for 20–30 minutes to ensure an even baking environment.
Prepare the Baking Dish
- Grease an 8x8 inch (20x20 cm) baking dish with the melted butter, ensuring all corners are coated to prevent sticking.
Cut the Cinnamon Rolls
- Open the refrigerated cinnamon roll can and reserve the icing packet for later. Slice each cinnamon roll into 6–8 equal pieces. Arrange the pieces in a single, even layer within the greased baking dish.
Prepare the Custard Mixture
- In a mixing bowl, whisk the eggs until slightly beaten. Add the milk, vanilla extract, and ground cinnamon. Whisk again until fully combined. Then incorporate the maple syrup and stir until the custard mixture is smooth.
Assemble the Dish
- Pour the prepared custard mixture evenly over the cinnamon roll pieces in the baking dish. Lightly press down to ensure the rolls are soaked well.
Bake the French Toast Casserole
- Transfer the dish to the preheated oven and bake for approximately 25 minutes. The edges should begin to brown and pull slightly away from the pan. A toothpick inserted in the center should come out with a few moist crumbs, but no raw batter.
Cool and Ice the Casserole
- Remove the dish from the oven and allow it to cool for 10–15 minutes. Once slightly cooled, drizzle the reserved icing packet over the top of the baked casserole before serving.
Notes
To make this recipe gluten-free, substitute the refrigerated cinnamon rolls with a certified gluten-free alternative, available at specialty grocery stores or online. Additionally, ensure that the vanilla extract and all other ingredients are labeled gluten-free to avoid cross-contamination.