Cinnamon Roll French Toast Bake Easy and Delicious Dish

Are you ready to take your breakfast game to a whole new level? Cinnamon Roll French Toast Bake is an easy and tasty dish that will wow your family or friends. With just a few simple ingredients, you can whip up a warm, gooey treat that combines the best of both worlds. I’ll walk you through every step, so let’s get started on this sweet breakfast adventure!

Ingredients

Main Ingredients

– 2 cans of refrigerated cinnamon roll dough

– 4 large eggs

– 1 cup of milk

The base of our Cinnamon Roll French Toast Bake comes from the dough. I love using two cans of refrigerated cinnamon roll dough. Each can has eight rolls, which creates a soft and sweet base. You need four large eggs to bind everything, plus one cup of milk to make the mixture creamy.

Flavor Enhancements

– 1 teaspoon of vanilla extract

– 1 teaspoon of ground cinnamon

– 1/4 teaspoon of ground nutmeg

To elevate the flavors, I add one teaspoon of vanilla extract. It adds warmth and sweetness. A teaspoon of ground cinnamon gives that classic taste we all love. I also use a pinch of nutmeg, around a quarter teaspoon. Nutmeg adds depth and a hint of spice.

Optional Additions

– 1/4 cup of maple syrup

– Powdered sugar for dusting

– Fresh berries for serving

For extra sweetness, I suggest using a quarter cup of maple syrup in the mixture. You can drizzle more on top when serving! A light dusting of powdered sugar adds a lovely finish. Fresh berries brighten the dish and pair well with the warm, sweet flavors. For the full recipe, check out the link.

Step-by-Step Instructions

Preparation Steps

– Preheat your oven to 375°F (190°C).

– Grease a 9×13-inch baking dish with cooking spray or butter.

– Open both cans of cinnamon roll dough and cut each roll into quarters.

– Spread the quartered rolls evenly in the baking dish.

Mixing Ingredients

– In a large bowl, combine 4 large eggs, 1 cup of milk, and 1 teaspoon of vanilla extract.

– Add 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 cup of maple syrup.

– Whisk these ingredients together until smooth and well mixed.

– Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish.

Baking Process

– Press down gently on the cinnamon roll pieces to soak them in the egg mixture.

– Let the dish sit for about 5 minutes for soaking.

– Place the baking dish in the preheated oven.

– Bake for 25-30 minutes until golden brown and fully cooked.

– Drizzle the melted icing from the cinnamon roll cans over the warm bake.

– Serve by cutting into squares, and add powdered sugar and fresh berries if desired.

This recipe is easy and fun to make. For the full recipe, check out the details above. Enjoy your Cinnamon Roll French Toast Bake!

Tips & Tricks

Cooking Tips

To make your Cinnamon Roll French Toast Bake perfect, start by ensuring even distribution of the egg mixture. Pour the mixture slowly and cover all the cinnamon roll pieces. This step helps each piece soak up the flavor.

Soaking time is also key. Let the dish sit for about five minutes after pouring the egg mixture. This gives the rolls enough time to absorb the mixture fully. If you skip this step, some rolls may remain dry.

Serving Tips

When it’s time to serve, garnish your bake with powdered sugar and fresh berries. The powdered sugar adds a sweet touch, and the berries bring freshness. You can use strawberries, blueberries, or raspberries.

For the best syrup, maple syrup is a classic choice. Drizzle it generously over each serving for extra sweetness. You might also try flavored syrups like vanilla or caramel for a fun twist.

Baking Tips

Baking time can vary based on your oven. I suggest checking your bake around the 25-minute mark. If it looks golden brown on top, it’s likely done.

To check if it’s fully cooked, insert a toothpick in the center. If it comes out clean, your bake is ready. If not, give it a few more minutes in the oven.

Variations

Flavor Variations

You can mix up the flavors of your cinnamon roll French toast bake. Adding fruit or nuts gives it a fresh twist. Try tossing in some sliced bananas, fresh strawberries, or blueberries. Nuts like pecans or walnuts can add a nice crunch. You can even use different dough flavors, like apple cinnamon, for a fun change.

Dietary Adjustments

If you have dietary needs, you can still enjoy this dish. Look for gluten-free cinnamon roll options at your local store. They work just as well as regular rolls. For a vegan version, use plant-based milk and a flax egg instead of regular eggs. These swaps keep the dish tasty and suitable for everyone.

Seasonal Variations

Make this bake fit the season with fun flavors. In the fall, you can add pumpkin spice to the egg mixture. This gives a warm, cozy feel. During the holidays, try peppermint or gingerbread flavors. These variations make your dish festive and fun for gatherings.

Storage Info

Storing Leftovers

After enjoying your Cinnamon Roll French Toast Bake, it’s important to store any leftovers properly. First, let the bake cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. This will keep it fresh and tasty. When stored this way, the bake will stay fresh for about 3 to 5 days in the fridge.

Reheating Instructions

When it’s time to enjoy your leftovers, there are a couple of easy ways to reheat them. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the bake in an oven-safe dish and cover it with foil. Heat for about 10-15 minutes, or until warm. If you choose the microwave, place a piece on a microwave-safe plate. Heat it in short bursts, about 30 seconds at a time, until warm. To keep the texture nice, avoid overheating.

Freezing Options

If you want to keep your Cinnamon Roll French Toast Bake for longer, freezing is a great option. You can freeze it whole or in individual portions. Just ensure it’s completely cool, then wrap it tightly in plastic wrap and foil. For portions, place them in freezer bags. When you’re ready to eat, thaw it overnight in the fridge. Reheat it as mentioned before. This way, you’ll enjoy that sweet taste again!

FAQs

What is Cinnamon Roll French Toast Bake?

Cinnamon Roll French Toast Bake is a sweet and cozy dish. It combines soft cinnamon rolls and a rich egg mixture. You start with refrigerated cinnamon roll dough, which makes it quick and easy. When baked, it turns golden brown and puffy. The warm, gooey center is a real treat. Each bite bursts with cinnamon flavor. The icing adds a sweet finish, making it a delicious breakfast or dessert.

Can I make this dish ahead of time?

Yes, you can prepare this dish ahead of time. To do this, follow the recipe but stop before baking. After you pour the egg mixture over the cinnamon rolls, cover it with plastic wrap. Place it in the fridge overnight. In the morning, just bake it right from the fridge. This saves you time and lets the flavors blend well.

What can I serve with Cinnamon Roll French Toast Bake?

You can serve many tasty sides with this dish. Fresh berries add a nice touch. They bring color and a bit of tartness. You can also offer whipped cream for a rich contrast. Maple syrup is a must for drizzling. For drinks, coffee or a sweet tea pairs perfectly. These options enhance the flavors and make your meal special.

In this article, we explored how to make a delicious Cinnamon Roll French Toast Bake. I shared the main ingredients, including cinnamon roll dough, eggs, and milk. You learned tips for mixing, baking, and serving. I also provided ideas for variations, storage, and FAQs to help you simplify the process. Grab your ingredients and enjoy this easy dish with friends or family. It’s a fun way to treat yourself, and I hope you give it a try!

Cinnamon Roll French Toast Bake

Indulge in a delightful morning treat with this Cinnamon Roll French Toast Bake! This easy recipe combines soft cinnamon rolls and a creamy egg mixture, creating a warm, gooey breakfast that's perfect for any occasion. Just mix, bake, and drizzle with icing for a sweet finish. Ready in under an hour, it’s the ideal way to impress family and friends. Click through to discover the full recipe and treat yourself to this delicious creation!

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Ingredients

  

2 cans (8 oz each) of refrigerated cinnamon roll dough with icing

4 large eggs

1 cup of milk

1 teaspoon of vanilla extract

1 teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

1/4 cup of maple syrup (plus additional for serving)

Powdered sugar, for dusting (optional)

Fresh berries, for serving (optional)

Instructions

 

Begin by preheating your oven to 375°F (190°C). While it heats, grease a 9x13-inch baking dish generously with cooking spray or softened butter to prevent sticking.

Open both cans of cinnamon roll dough and cut each roll into quarters. Distribute the quartered pieces evenly within the prepared baking dish, creating an even layer.

In a large mixing bowl, combine the eggs, milk, vanilla extract, ground cinnamon, ground nutmeg, and maple syrup. Whisk these ingredients together vigorously until the mixture is smooth and fully integrated.

Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish, ensuring each piece is well coated with the mixture.

Using a spatula, gently press down on the cinnamon roll pieces, allowing them to absorb the egg mixture. Let the dish sit for approximately 5 minutes to ensure thorough soaking.

Place the baking dish in the preheated oven and bake for 25-30 minutes. The bake is ready when the top is golden brown and the cinnamon rolls are fully cooked through.

While the bake is cooling slightly, take the icing packets from the cinnamon roll cans and microwave them for 10-15 seconds, or until they become smooth and pourable.

Generously drizzle the melted icing over the warm cinnamon roll bake just before serving, allowing it to create a lovely, sweet glaze.

To serve, cut the bake into squares and, if desired, sprinkle with powdered sugar. Enhance your serving with fresh berries and an extra drizzle of maple syrup for a delightful finish.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8