Cinnamon Roll French Toast Print Email

This is a ‘no holds barred’ recipe for special occasions or dessert.

2-3 large cinnamon rolls
2 eggs
2/3-cup half-and-half
3/4 tsp. vanilla
1 TBS sugar
1/8 tsp cinnamon
1-2 TBS butter or margarine

Slice 1-2 days old rolls horizontally about 3/4 inch thick. If rolls are fresh and moist, lay on a plate to dry for at least 20 minutes. Preheat oven to 400 degrees.

Whisk together eggs, half-and-half, vanilla, sugar, and cinnamon. Place sliced buns in a single layer on a plate or baking dish and pour batter over the rolls, allowing them to soak until absorbed – 5-10 minutes. (see note*)

Heat a heavy skillet large enough to hold all the cinnamon rolls and melt butter or margarine in it. When butter is hot, place the soaked halves into the pan, gooey side down and cook until golden brown. Turn the halves over, and place the skillet in the oven. Bake 8-10 minutes or until rolls are puffed up and golden. Serve with maple syrup. Serves 2.

*Note: Allow a high ratio of batter to rolls, enough to really saturate them well. You can make more batter or hold some back as needed to match the rolls you choose. If they float, lay on a sheet of plastic and weigh them down with plates.