Description
This impressive-looking cinnamon roll French toast casserole has a sneaky little secret: It's made using canned cinnamon roll dough.
Ingredients
- 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing
- 10 tablespoons unsalted butter, melted, divided
- 4 large eggs, room temperature
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1-1/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
Directions
- Preheat oven to 375°. Set aside the cinnamon roll icing from the packaged cinnamon rolls.
- Cut cinnamon rolls into quarters. Brush 4 tablespoons melted butter onto the bottom and sides of a 13x9-in. baking dish. Add the cinnamon roll pieces.
- In a large mixing bowl, beat eggs, heavy cream, vanilla and cinnamon together. Pour evenly over the cinnamon roll pieces.
- In a small bowl, combine flour, sugars, salt and remaining 6 tablespoons butter. Gently mix until dry ingredients are moist and clump into large pieces.
- Evenly crumble streusel over the top of the casserole, then drizzle with 2 tablespoons maple syrup. Bake 25-30 minutes until tge cinnamon rolls are fully baked, the eggs are set, and the streusel topping is lightly golden.
- Remove promptly; let cool for 15-20 minutes. Drizzle the top of the casserole with reserved cinnamon roll icing; cut into squares. Serve warm.
