Overnight Cinnamon Roll French Toast Bake

  • Prep 20 min
  • Total 8 hr 50 min
  • Ingredients 6
  • Servings 8


can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
cup half-and-half
cup light or dark corn syrup
teaspoons vanilla
tablespoons butter


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  • 1
    Bake and ice cinnamon rolls as directed on can.
  • 2
    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.
  • 3
    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.
  • 4
    Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.
  • 5
    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.



Expert Tips

Warm maple syrup goes well over this baked French toast, too.

One-half cup of chopped nuts, chocolate chips or raisins make a great add in.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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