Description
Transform leftover cinnamon rolls into decadent French toast by soaking them in rich custard, then griddling until golden for a caramelized, gooey breakfast treat.
Ingredients
- 5 leftover cinnamon rolls (baked and cooled)
- 4 large eggs
- ½ cup heavy cream or whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, for the skillet
- Toppings: maple syrup and powdered sugar
Instructions
- Cut each leftover cinnamon roll in half horizontally and set aside.
- In a medium bowl, whisk together the eggs, heavy cream, sugar, vanilla extract, and ground cinnamon until smooth.
- Dip each halved cinnamon roll into the egg mixture, coating both sides well.
- Heat a nonstick skillet over medium heat and add a bit of butter. Cook the dipped cinnamon rolls for 2–3 minutes per side, or until golden brown and slightly crisp.
- Transfer them to a serving platter and serve warm with maple syrup, a dusting of powdered sugar to enjoy.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: stove top
- Cuisine: American