Cinnamon Roll French Toast Bake (Print View)
Cinnamon roll pieces baked in custard and topped with cream cheese icing. A sweet, comforting breakfast dish.
# Components:
→ Base
01 - 2 cans refrigerated cinnamon rolls with icing (8 each)
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/4 cup heavy cream
05 - 2 teaspoons vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/4 cup granulated sugar
→ Topping
08 - 2 tablespoons unsalted butter, melted
09 - 1/3 cup chopped pecans or walnuts (optional)
10 - Icing packets from cinnamon rolls
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Open refrigerated cinnamon roll cans. Cut each roll into quarters and distribute evenly in the prepared dish.
03 - In a mixing bowl, whisk together eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, and granulated sugar until fully combined.
04 - Pour custard mixture over cinnamon roll pieces. Press gently to ensure all pieces absorb the liquid.
05 - Drizzle melted unsalted butter over the casserole and sprinkle with chopped nuts if desired.
06 - Bake uncovered for 35 to 40 minutes until golden brown and the center is set. If top browns too quickly, cover loosely with foil for the final 10 minutes.
07 - Remove casserole from oven and let rest for 10 minutes. Warm the icing packets in the microwave for 10 seconds, then drizzle evenly on top before serving.
# Expert Advice:
01 -
- Easy to make for a crowd
- Perfect blend of sweet and creamy
02 -
- Contains wheat, eggs, milk, and tree nuts (if using nuts)
- Always check product labels for hidden allergens
03 -
- Cover loosely with foil if top browns quickly
- Warm the icing packets before drizzling for easier spreading