Cinnamon Roll French Toast Breakfast Serves 8-10


2 cans of Pillsbury cinnamon rolls (17.5 oz) each

½ cup butter, melted

6 large eggs

¼ cup whole milk

3 tsp cinnamon

1 ½ tsp nutmeg

3 tsp vanilla

½ cup pure maple syrup

½ cup chopped pecans


Separate the rolls from the icing and place the icing back into the refrigerator. Cut each roll into 4 pieces and place in a large bowl.


Pour the melted butter over the rolls and gently toss to coat. Add the rolls to a 13 x9 baking dish and set aside.


In a medium bowl, mix the eggs, milk, cinnamon, nutmeg and vanilla. Pour over the rolls.


Drizzle the syrup over the rolls and evenly sprinkle the pecans over the top.


Cover the dish and refrigerate overnight.


Preheat oven to 375º


Bake uncovered for 35-45 minutes or until heated through.


Remove from the and let it cool slightly before spreading the reserved icing over the top.


Great Christmas morning treat!


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