My mom made this awesome cinnamon french toast bake for my son Lucian’s fourth birthday celebration and of course you know I’m going to have to share it. It is very sweet and an easy way to feed a crowd. While you can pour syrup on after if you like, I personally feel it is sweet enough without it and don’t even bother adding the extra calories. The recipe is altered slightly to keep it from getting mushy by reducing the amount of eggs and syrup and it works perfectly!
Ingredients
1/4 cup melted butter
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup
Garnish
Icing from cinnamon rolls
Powdered sugar
Maple syrup, if desired
Directions
Melt butter and pour on ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into 8 pieces and add to buttered baking dish.
Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.
Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.
Remove the covers from icing and microwave on medium or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired. Yum!
This recipe can be found at Pillsbury.com and was altered slightly to suit our tastes.
Yum, I’d say!
oh my GOODNESS! That looks sinfully wonderful, and it couldn’t have been posted at a better time, since Brian’s birthday celebration is this weekend. I know what I’ll be making him for his birthday breakfast
OMGosh, this looks sooooooooooooooogood! Is their a diet version? lol
I wish!
Actually you could probably substitute reduced fat rolls and a light syrup, although I have no idea if that would change the taste too much.
I actually do this same recipe using 2 cans pillsbury homestyle biscuits instead. There’s plenty of cinnamon and sugar and the addition of syrup makes more sense!
Why not use an egg substitute and light cream or milk? Or maybe experiment with a fat-free flavored coffee creamer. You could save a few calories that way. You can also omit the nuts or cut way back on them. Hope that helps.
You wrote “Drizzle 3/4 cup syrup over the top and bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.”
Is this an error or are we baking and cooling it twice?
Oops! Thanks for the catch. I’ve updated the recipe but yes, you only bake and cool once.
Haha whew! I’m so glad I asked. I so badly want to make this but thought cooling and baking it twice had to be insane. Like, really really insane lol. Thanks for correcting it!
I’m not sure…but…I think this recipe should be illegal!! oh.my.goodness…I just know this has to be yummy!
I wonder if you could not use nuts but toss with chopped apple instead?
Can’t wait to try this.Big family get together October.So many ways to change this.But who needs to change right?
Sitting here, trying to watch the finale of America’s Got Talent, and I can’t keep from drooling over your pictures!! One recipe and you have me hooked!! Looking forward to some “sweet, sweet” inspirations!
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Ok…I am looking to make this yummie creation but was wondering if it is as good after it’s cooled completely. I will probably be making it the night/day before actaully serving it. Also, will using a pyrex or metal pan be ok instead of a glass pan?! THANKS!
Is this mushy on the bottom? I’m not a fan of mushy bread, so if it IS, I’d probably make it w/less egg and milk, but don’t want to mess with the recipe if I don’t need to.
Thanks!
Actually the original recipe calls for 6 eggs (not 5) so it is already reduced a bit. I didn’t find it mushy but I’m not super sensitive to that. If you do reduce it any more I wouldn’t reduce it much!
Thanks so much for stopping by and hope to see you around again soon!
Thanks! I made it this AM – my son had a sleep over last night and it was a big hit.
That is awesome! Did you alter it any from my version?
Nope. Followed the recipe exactly! Twas wonderful.
Oh my goodness, this looks amazing! Do you think it could be made the night before & cooked the next morning?
Wow this sounds amazing! I am going to have to give it a try soon, a perfect winter breakfast.
I just made this for supper for my husband and 4 boys. I made sausage and fruit salad with it. HUGE HIT!! I used 2 packages of the Pillsbury Grands cinnamon rolls, so I did 6 eggs instead of 5 and did everything else the same. Easy, delicious supper!!
Oh yeah..found the recipe on Pinterest!
This was ABSOLUTELY delicious! First word out of my 5 year olds mouth was “mom…you hit the jackpot!” Thank you for sharing this!
found it on Pintrest too! Shared your website with all of my facebook friends!
was the bottom of yours soggy at all? Did you follow the directions exactly?
So glad to hear it was such a hit! Thanks for stopping by and sharing it with your friends!:)
hi! I found this recipe on pinterest. My husband LOVES cinnamon rolls so i knew this would be a hit at our house. I tried it this morning. I followed the directions exactly except i omitted the pecans since my little ones wont eat them. Unfortunately though the bottom was very soggy. I could not even eat the bottom it was so soggy. Is there anything i could do to make it not so soggy? Less eggs? Less syrup? lower cook temp for a longer time? The top was AMAZING so i really want to find a way to perfect this recipe.
Thanks
Jessica, I’m so sorry to hear you had problems with the bottom being soggy. I hate a soggy bottom too which is why I use less eggs than the Pillsbury recipe. When we make it isn’t soggy but everyone’s oven is different. You could try using a bit less liquid or you could try cooking it a bit longer. If the top was as brown as you would like it you could cover it with foil so you can cook it longer without the top burning.
Hope it turns out more to your liking next time! Thanks for taking the time to comment.
ok thanks! it was browned on the top so i will try cooking it with foil next time. Would you suggest i cook it the whole time with foil or just the first 10-12 mins?
I definitely wouldn’t cook it the whole time with foil because you do want the top to be a nice golden brown. You could try either baking it with the foil on at the start or add it to the last several minutes of baking. Out of curiosity, did you get close to the 28 minutes or were you on the lower range of the baking time?
ok thanks i will try that next time then. Next time will be for company so hopefully i will be able to get it right like yours. It actually cooked for 29 minutes. But we just moved into this house so i have not had time to really get to know my oven yet lol.
One of our fav recipes! I add blueberries as well which is very yummy!
OMG my teeth hurt and I can hardly wait to make it..sounds just yummy!
Found this on pinterest and made it this morning… Everyone loved it! Bottom was not soggy at all… consistency of “french toast”. I think the pecans MAKE it but I made half with and half without because my kids don’t like them. Husband suggested adding diced apples next time… think I’ll try it!
what can I use instead of heavy cream?
Have you, or anyone, ever mixed this up the night before and put it in the fridge, then cooked it the next morning?
I halved the recipe since there’s just 2 in our house and made it the night before and popped it in the oven while I was getting ready for work this morning. It was delicious and super easy!
-Jenni
Do you think this would freeze well?!?
This looks amazing! How many does it serve??
I am sooo making this for Christmas Morning!!
My Grand Babies will love it…Thanks for sharing!!
can u cut the recipe in half an only do 1 can ?? thats seems like a lot for just me, my son an husband ..please let me kno i would love to make it christmas morning
Hi, I just did this recipe like the way it said, and my bottom came out soggy and it taste like eggs. I put it back in the over for another 15 min and it was still soggy is there something else that i can do. Please let me know. i loved the top and it was amazing good. But bottom not so much. Thanks!!
Hello! I’m wanting to make this for Christmas brunch. Do you think there’s a way to add eggnog?? I love eggnog French toast, so didn’t know if there might be a trick?? Any suggestions??
Yummy!! We’re big fans of French toast, so this is a bound to be a hit at our house. I plan to make it for Christmas breakfast. Can’t wait!! Thanks for sharing!!
I just made a GLUTEN-FREE and DAIRY-FREE version and it turned out great! I halved the recipe and used an 8″ X 8″ baking dish. Instead of the Pillsbury rolls, I used 1 four-pack of Udi’s Gluten Free cinnamon rolls (found at Whole Foods–These are pre-baked). I used almond milk in place of the whipping cream and I used 3 eggs and 1/2 C. syrup since these were already baked and also because GF foods tend to absorb a lot of liquids. I wanted to make sure they were still moist. I also covered them with foil the entire baking time, since they are already baked. Everything else was the same. The dish was yummy–I never made the original recipe so I have nothing to compare it to, but we loved it and will definitely be making it again.
made this again (the GF/DF version) and with 4 eggs it worked better.
I made this and I would recommend letting it sit overnight in the fridge before baking. The eggs all sunk to the bottom. But it was very tasty.
Thanks for the yummy looking recipe! I will be trying this one out soon!
This sounds delicious!! But, as a personal preference, I’d make it without the pecans.
Mine came out a little soupy on the bottom, but the top was brown. What did I do wrong? The top tasted delicious, but the soggy part made it hard to eat.
Tammi, I’m not sure! Some people have complained that the bottom has been a little soggy and others have said it isn’t soggy at all. Ours wasn’t soggy. My only suggestion would be to lessen the amount of liquid even further. Perhaps only 4 eggs and a bit less cream. That is the beauty of recipes. You can change them to make them work for you!
Good luck and thanks for taking the time to share your thoughts!
When do you add the chopped Pecans? Can’t seem to locate that step in the directions.
Thanks, Looks Delicious
Nice catch! I’ve fixed the post. You add them before you drizzle on the syrup! I think it was a little late at night when it wrote this. Oops.