Cinnamon Roll French Toast

From Sandra Lee, cookbook author and television chef, comes this delightfully easy French toast recipe that gets a head start from Pillsbury® refrigerated cinnamon rolls!

Cinnamon Roll French Toast

PillsburyRecipe by Pillsbury

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10 minutes

20 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 200
  • 7g
    (Saturated Fat 2g, Trans Fat 2g)
  • 55mg
  • 360mg
  • 31g
    (Dietary Fiber 0g, Sugars 16g)
  • 4g
  • Percent Daily Value*
  • 2%
  • 0%
  • 4%
  • 6%
  • Exchanges
  • 1 1/2
  • 1
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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Ingredients

  • 1  can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
  • 2  eggs
  • 2/3  cup milk
  • 4  tablespoons maple syrup
  • 1  teaspoon vanilla

Directions

  1. 1Bake cinnamon rolls as directed on package. Let rolls cool completely.
  2. 2Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.
  3. 3In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
  4. 4In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.

Categories: Course, Breakfast, Pancakes & Waffles

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