Cinnamon Baked French Toast. There’s nothing about any of those four words that isn’t good! Combine them all together and it’s like an explosion of mouthwatering happiness. A good friend made this for us during a visit to her house awhile ago. It’s a variation of Pillsbury’s Cinnamon Baked French Toast recipe using canned Pillsbury Cinnamon Rolls.
Compared to Pillsbury’s recipe, I added extra cinnamon, nutmeg, and flour; and reduced the eggs and cream so it didn’t get soggy or overly fluffy. The flour helps the egg stick to the cinnamon rolls. Per my friend’s recommendation, I also left off the maple syrup because it’s plenty sweet enough without it. In my opinion. If you want to go all out and add it back, by all means, do it. The recipe below includes my tweaks after making and adjusting the ingredients many times over to get everything just right.
I really like making this for overnight guests and it’s perfect for Christmas morning breakfast. I’ve been working on this recipe for a long time so it’s slowly gotten better and better over time. Please let me know how you like the new version! All feedback welcome.