Description
Delightfully easy Cinnamon Roll French Toast Rolls combine the classic flavors of cinnamon rolls with a fun French toast twist. This recipe uses refrigerated cinnamon rolls coated in a cinnamon-vanilla egg mixture, then baked to golden perfection and drizzled with icing for a delicious breakfast treat.
Ingredients
Scale
For the Cinnamon Roll French Toast Rolls
- 1 can refrigerated cinnamon rolls with icing
- 2 eggs
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
To Serve
- Maple syrup (optional)
- Reserved icing from cinnamon rolls
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the rolls.
- Prepare Cinnamon Rolls: Separate the cinnamon rolls from the can and carefully set aside the icing packet for later use.
- Flatten and Roll: Take each cinnamon roll and flatten it gently with your hands or a rolling pin, then roll them back up tightly.
- Make Egg Mixture: In a shallow dish, whisk together eggs, milk, vanilla extract, and ground cinnamon thoroughly to create a flavorful coating.
- Dip Rolls: Coat each flattened and re-rolled cinnamon roll evenly by dipping it into the egg mixture, ensuring all sides are covered.
- Bake: Arrange the dipped rolls on a baking sheet and bake them in the preheated oven for 12-15 minutes, or until they turn a lovely golden brown.
- Serve: Remove the rolls from the oven, drizzle generously with the reserved icing packet, and serve warm with maple syrup if desired.
Notes
- Flattening the cinnamon rolls before dipping allows the egg mixture to soak in better, enhancing the French toast texture.
- If you prefer extra cinnamon flavor, sprinkle a little cinnamon sugar on top before baking.
- Use non-stick spray or parchment paper on the baking sheet to prevent sticking.
- Serve promptly for the best texture—these rolls tend to lose crispness as they cool.
- For a dairy-free version, substitute milk with almond or oat milk and check cinnamon roll ingredients for dairy.
