Cinnamon Roll French Toast Bake

This breakfast bake is a bit different than the usually seen video on Tasty. With a slight difference in ingredients, I give you a much fluffier dish with crispy peaking hills of cinnamon smothered in melted frosting. No sogginess.

Take into consideration that I’ve made this dish twice in one week, including for Christmas morning alongside bacon and Bloody Mary’s (which involved Auntie Lisa running out at 10 a.m. to the only store open to grab necessary ingredients since dad had no plan to make them at first – at which we all started whining in disappointment because that is his specialty and what is Christmas morning without dads infamous Bloody Mary’s?).

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You’ll need:

  • 2 packages of store brand cinnamon rolls with icing
  • 3 large eggs
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • Maple syrup, to drizzle on top
  • 2 tbsp butter, softened

Preheat oven to 350.

Remove cinnamon rolls from packaging and place on a cutting board. Use a good knife to chop each roll into bite size pieces.

In a small mixing bowl, add eggs, milk, vanilla and cinnamon. Whisk together.

Lather a casserole dish with butter, drop in the cinnamon roll pieces, and pour the egg mixture over (make sure to stir before  pouring if the cinnamon has set).

Drizzle about 1 tbsp of pure maple syrup over the dough. Bake for about 20 minutes or until dough has risen and is golden brown.

Add icing while hot so it melts over the rolls.

*I followed the Tasty recipe for this but did not use as many eggs or syrup. I felt 6 eggs was too much; wanted more of a cinnamon roll vibe than French toast. Also, a lot of the reviews complained it tasted more like bread pudding than French toast and was soggy. Without the extra liquids, this dish was not soggy and perfectly moist and fluffy for an easy Christmas morning treat alongside music, mimosas and merry gift unwrapping! (Or New Year’s Day morning to soak up the recently consumed bubbly!)


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