Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup heavy cream or whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- Fresh berries for garnish (optional)
- Maple syrup for serving
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 13×9-inch rimmed sheet pan or baking dish with non-stick spray or the melted butter. Open the cans of cinnamon rolls and set the icing containers aside for later. Use a knife or kitchen shears to cut each individual cinnamon roll into four equal quarters. Spread the pieces evenly across the prepared sheet pan, ensuring they are distributed in a single layer to allow for even browning.
- In a medium mixing bowl, whisk together the eggs, heavy cream, vanilla extract, and ground cinnamon until the mixture is smooth and well-combined. Pour this custard mixture evenly over the cinnamon roll pieces on the sheet pan. Place the pan in the center rack of the oven and bake for 20 to 25 minutes. You will know it is done when the rolls have puffed up and the tops are a beautiful golden brown. The custard should be fully set and no longer liquid.
- Remove the pan from the oven and let it cool for about 2 to 3 minutes. While the rolls are still warm, drizzle the reserved icing from the cans over the entire sheet pan. If the icing is too thick, microwave it for 5-10 seconds to make it pourable. Serve the French toast warm, garnished with fresh berries and an extra drizzle of maple syrup if desired. Use a spatula to scoop out portions and enjoy immediately.
- Cook Time: 35 minutes