Ingredients
· 5 eggs
· 1/2 cupheavy whipping cream
· 2 teaspoons ground cinnamon
· 2 teaspoons vanilla
· 2 cans refrigerated cinnamon rolls with icing
· 1 cupchopped pecans
· 3/4 cup maple syrup
· 1/4 cup melted butter
Instructions
1.
Preheat
oven to 375 degrees.
2.
Pour the
melted butter into an ungreased 9×13 glass baking dish. Seperate both cans of
refrigerated cinnamon rolls into 16 cinnamon buns, setting the icing aside.
Then cut each cinnamon into 4 pieces and place the pieces on top of the butter
in the baking dish.
3.
In a
medium bowl beat the eggs. Then beat in the heavy whipping cream, cinnamon, and
vanilla until they are well blended. Then gently pour over the cinnamon roll
pieces. Sprinkle the top with the pecans and then drizzle with maple syrup.
4.
Bake for
20-28 minutes or until golden brown. Cool for 15 minutes.
5.
Microwave
the icing on medium (50%) for 10-15 seconds or until it is thin enough to
drizzle.
6.
Drizzle
the icing over the top of the french toast bake. Serve with additional syrup if
desired.
