Cinnamon Roll French Toast. Never was there a more perfect breakfast bake title. This ooey, gooey Glazed Cinnamon Roll French Toast is TO DIE FOR! And guess what? You can make it in the oven, in your slow cooker, OR in your Instant Pot. It's a breakfast miracle! #breakfast #cinnamonroll #frenchtoastbake
Ingredients Needed for Oven-Baked Glazed Cinnamon Roll French Toast
2cans Grands Refrigerated Cinnamon Rolls, 5 count each
4large eggs, beaten
1cuphalf and half, or fat free half and half, may substitute whole milk, if desired
1/3cupgranulated sugar
2tsp.vanilla
1tsp.cinnamon
1/4tsp.nutmeg
1/4tsp.kosher salt
2containers icing, included in the cinnamon roll cans
1/4cuppure maple syrup
Ingredients Needed for SLOW COOKER Glazed Cinnamon Roll French Toast
2cans Grands Refrigerated Cinnamon Rolls, 5 count each
4large eggs, beaten
1/2cuphalf and half, or fat free half and half, may substitute whole milk, if desired
1/3cupgranulated sugar
2tsp.vanilla
1tsp.cinnamon
1/4tsp.nutmeg
1/4tsp.kosher salt
2containers icing, included in the cinnamon roll cans
1/4cuppure maple syrup
Ingredients Needed for INSTANT POT Glazed Cinnamon Roll French Toast
1can Grands Refrigerated Cinnamon Rolls, 5 count each
3large eggs, beaten
1/2cuphalf and half, or fat free half and half, may substitute whole milk, if desired
3Tbs. granulated sugar
2tsp.vanilla
3/4 tsp.cinnamon
1/4tsp.nutmeg
1/4tsp.kosher salt
1container icing, included in the cinnamon roll can
3Tbs.pure maple syrup
Instructions
How to Make Glazed Cinnamon Roll French Toast in the Oven
Spray a 9 x 13 baking dish with non-stick cooking spray.
Cut each cinnamon roll into 6-8 pieces, evenly spreading them across the bottom of the baking dish.
Meanwhile, in a mixing bowl, combine the eggs, half and half, sugar, vanilla, cinnamon, nutmeg, and salt; whisk well, then pour the prepared mixture over the cinnamon roll pieces in the baking dish.
Cover the baking dish with plastic wrap; refrigerate overnight, or at least 6 hours. (Cinnamon roll pieces will begin to thaw and rise a tiny bit as they sit in refrigeration.)
Preheat the oven to 375 degrees F.
Uncover the French toast and bake, uncovered, on the center rack of the preheated oven for 25-30 minutes or until golden brown, puffy, and set in the center.
Meanwhile, combine icing packets with the maple syrup in a small bowl; pour over the warm French toast bake as soon as it comes out of the oven. Serve at once.
How to Make Glazed Cinnamon Roll French Toast in the Slow Cooker
Spray a 6-quart slow cooker with non-stick cooking spray.
Cut each cinnamon roll into 6-8 pieces, evenly spreading them across the bottom of the slow cooker.
Meanwhile, in a mixing bowl, combine the eggs, half and half, sugar, vanilla, cinnamon, nutmeg and salt; whisk well, then pour over the cinnamon roll pieces in the slow cooker.
Cover the slow cooker with the lid and bake on low for 1-2 hours, keeping a close eye on the French toast. (Cooking times can vary greatly based on size and brand of your slow cooker!) Be sure to test the French toast for doneness by inserting a knife into the center; when the knife comes out clean, the French toast is done.
Combine the icing with the maple syrup in a small bowl; pour over the warm French toast in the slow cooker. (I kind of use a fork to pull my French toast apart a bit as I'm pouring the frosting over the top, to allow it to get down "into to" it a bit more.) Serve at once!
How to Make Glazed Cinnamon Roll French Toast in the Instant Pot
Spray a 6-cup metal bundt pan with non-stick cooking spray. (Or any kind of metal pan that has a hole in the center.)
Cut each cinnamon roll into 6-8 pieces, evenly spreading them around the bundt pan.
Meanwhile, in a mixing bowl, combine the eggs, half and half, sugar, vanilla, cinnamon, nutmeg and salt; whisk well, then pour over the cinnamon roll pieces in the bundt pan.
Cover the bundt pan tightly with foil. Place a trivet into the bottom of a 6-quart Instant Pot (or any electric pressure cooker), then add 1 cup water.
Using a foil or silicone sling, lower the filled bundt cake pan down into the Instant Pot, placing it on top of the trivet.
Lock the IP lid in place and choose the manual button to choose 25 minutes on High Pressure, bringing the IP to full pressure. When the timer sounds, perform a quick release to remove all pressure from the IP.
Using the foil or silicone sling and hot pads, lift the cake pan out of the IP, placing it onto a cooling rack; remove the foil covering.
Combine the container of icing with the maple syrup in a small bowl; pour over the warm French toast. Serve at once!
Notes
*Please note: When making this (or any) recipe, please know that cooking times can vary depending on how your oven and small appliances work and cook. All appliances cook differently based on their brand, size and age. www.ChefAlli.com