Cinnamon French Toast Bake

This easy breakfast bake features refrigerated cinnamon rolls that make quick work of favorite French toast flavors.

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Servings 12

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Bake-Off® Contest 41, 2004

Will Sperry

Bunker Hill, West Virginia

ingredients 11
Prep Time 15 min
Total Time 60 min

Ingredients

French Toast Bake

1/4: cup LAND O LAKES® Butter, melted

2: cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing

6: LAND O LAKES® Eggs

1/2: cup heavy whipping cream

2: teaspoons ground cinnamon

2: teaspoons vanilla

1: cup Fisher® Chef's Naturals® Chopped Pecans

1: cup maple syrup

Garnish

: Icing from cinnamon rolls

: Powdered sugar

1/2: cup maple syrup, if desired

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Directions

1 Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2 In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
3 Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
4 Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.