Cinnamon Roll French Toast Bake

I discovered this recipe during a snowy weekend when I had planned to make cinnamon rolls but ran out of time for proper rising. The shortcut version was such a hit with my sleepover guests that it’s now requested whenever friends stay over. It combines the best elements of French toast and cinnamon rolls in a dish that’s perfect for lazy Sunday mornings.

Ingredients

• 2 tubes refrigerated cinnamon rolls with icing (8 count each)
• 4 tablespoons butter, melted
• 6 large eggs
• 1/2 cup heavy cream
• 2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• Optional toppings: maple syrup, fresh berries, powdered sugar

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Cut each cinnamon roll into quarters and arrange pieces evenly in the baking dish.
3. Drizzle melted butter over the cinnamon roll pieces.
4. In a medium bowl, whisk together eggs, heavy cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.
5. Pour the egg mixture evenly over the cinnamon roll pieces, making sure all pieces are coated.
6. Bake for 35-40 minutes until golden brown and the center is set.
7. Remove from oven and cool for 5 minutes.
8. Warm the icing packets in microwave for 10 seconds, then drizzle over the bake.
9. Serve warm with additional maple syrup, fresh berries, or powdered sugar if desired.

Recipe Notes

• For extra richness, substitute half the heavy cream with cream cheese.
• Add 1/2 cup chopped pecans or walnuts for additional texture.
• This can be assembled the night before and refrigerated. Add an extra 5-10 minutes to the baking time if cooking from cold.
• Try adding a layer of diced apples or peaches before baking for a fruity twist.

Prep time: 10 minutes | Cook time: 40 minutes | Serves: 8