Cooking & Occasions
Overnight Cinnamon Roll French Toast Bake
Blogger Arlene Cummings of
Cooking With Sugar
makes an Overnight French Toast with Pillsbury® refrigerated cinnamon rolls that will have the whole family jumping out of bed in the morning.
8 Hr 50 Min
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can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
cup light or dark corn syrup
Bake and ice cinnamon rolls as directed on can.
Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla.
With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.
Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.
To serve, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter.
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1 Serving (1 Serving)
*Percent Daily Values are based on a 2,000 calorie diet.
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