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Cinnamon Roll French Toast Casserole
Cinnamon Roll French Toast Casserole
Course
Breakfast
Prep Time
8
minutes
minutes
Cook Time
22
minutes
minutes
Servings
6
Calories
307
kcal
Author
Robin Gagnon
Ingredients
2
tablespoon
melted Butter
1
can
Refrigerated Cinnamon Rolls
3
Eggs
¼
cup
Heavy Cream
1
teaspoon
Cinnamon
1
teaspoon
Pure Vanilla
¼
cup
Pecans
¼
cup
Pure Maple Syrup
Instructions
Preheat oven to 375.
Pour melted butter into 8x8 baking dish.
Open and separate rolls, then cut each roll into 8 wedges and scatter in buttered dish.
Beat eggs, then add cream, cinnamon and vanilla, beat well. Pour over the cinnamon roll wedges.
Top with a generous sprinkle of pecans and drizzle with pure maple syrup.
Bake 20-24 minutes, until golden brown.
Transfer icing to zippered sandwich bag and set aside.
Allow to cool.
Clip corner of bag and drizzle icing over top and lightly sprinkle with powdered sugar
Nutrition
Calories:
307
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
7
g
|
Trans Fat:
2
g
|
Cholesterol:
105
mg
|
Sodium:
410
mg
|
Potassium:
84
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
385
IU
|
Calcium:
41
mg
|
Iron:
0.5
mg