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Cinnamon roll french toast pan


One of my favorite store bought shortcut sweets has got to be canned cinnamon rolls. They couldn’t be easier to make and everyone loves them, especially hot from the oven with that delicious drizzle of icing. This recipe takes all of those great flavors up a notch, turning canned cinnamon rolls into a magnificent cinnamon roll french toast bake. It’s great if you want to make breakfast a little extra special but are still short on time and it also adds just a wee bit of protein into our favorite treat. Serve them with your favorite pancake syrup or go with the pure maple if you like. I find this goes perfectly with a light side of fruit or fruit salad.
You’ll need: A can of cinnamon rolls, one of the milk options in the recipe (see card at bottom of post), butter, eggs, cinnamon, and vanilla.

Oh, you’ll also need some syrup but it was feeling camera shy and I try to respect boundaries 🙂



2 tbsp butter melted
12.4 oz can Pillsbury original icing cinnamon rolls
3 large eggs
¼ cup heavy cream half and half, or whole milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup maple syrup



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Preheat oven to 375 degrees and lightly spray a 8×8 baking pan with cooking spray.
Cut each cinnamon roll into small pieces.
Melt the butter and pour it into the bottom of your 8×8 pan. Arrange the cinnamon roll slices all over the butter layer.
In a medium sized bowl, beat together the eggs, milk choice, cinnamon and vanilla until well combined. Pour over the top of the cinnamon rolls in the dish.
Drizzle the maple syrup all over the top.
Bake for 20-25 minutes, until top is golden brown. Cool for a few minutes.
Remove the metal lid from the icing container and microwave the icing for 5-10 seconds, until it’s thin enough to drizzle.
Pour the icing all over the top. Best served warm with a little extra syrup and powdered sugar.

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