Cinnamon Roll French Toast Casserole

Two cans of cinnamon rolls baked in a sweet cinnamon custard, then drizzled with frosting and maple syrup. Easy brunch bake with zero flipping.

By Manny Michael

40 minutes

Breakfast

American

Ingredients

• 2 tablespoons melted butter
• 2 cans cinnamon rolls, frosting reserved
• 4 eggs
• 1/2 cup milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract or vanilla bean paste
• 2 tablespoons maple syrup
• Extra maple syrup, for serving

Instructions

1. Preheat the oven to 350°F.
2. Pour the melted butter into the bottom of a 9x13 baking dish.
3. Open the cinnamon roll cans and set the frosting aside for later.
4. Cut each cinnamon roll into fourths.
5. Add the cinnamon roll pieces to the baking dish.
6. In a separate bowl, add the eggs, milk, cinnamon, vanilla extract or vanilla bean paste, and maple syrup.
7. Whisk everything together until fully combined.
8. Pour the egg mixture evenly over the cinnamon roll pieces.
9. Bake at 350°F for 25 to 35 minutes, or until the cinnamon rolls are puffed up and cooked through.
10. Let the casserole cool for about 5 minutes.
11. Drizzle the reserved frosting over the top. Use one or both frosting containers, depending on how sweet you want it.
12. Cut into pieces and serve warm.
13. Drizzle with extra maple syrup if desired.