The holidays get hectic, their is no doubt about it, and if you are in charge of feeding the family, or entertaining – planning ahead is key to you enjoying your holiday. One of the things that I love most about Christmas morning is our leisurely morning in our pajamas huddled around the Christmas tree. Here is a great way to avoid spending those precious moments in the kitchen and still serve your family a warm and tasty breakfast on Christmas morning. This quick, easy recipe for cinnamon french toast bakes up in the oven so you don’t have to stand flipping toast on the griddle. Throw it together, and get back to your family while it bakes.
I came across this recipe from Pillsbury and could not wait to give it a try. Canned cinnamon rolls come to the rescue and make this a great way to feed a crowd on a busy Christmas morning.
It has all of the sweet and wonderful things that a breakfast bake could have without all of the fuss.
The best part, I think, is that it saves you the trouble of making and cleaning up a mess in the kitchen and gives you more time around the Christmas tree. This sweet breakfast bake takes just a few minutes to throw together and is sure to go fast.
Ingredients
- 1/4 C. Butter, melted
- 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
- 6 Eggs
- 1/2 C. heavy whipping cream
- 2 t. ground cinnamon
- 2 t. vanilla
- 1 C. maple syrup
- Garnish:
- Icing from cinnamon rolls
- 1/2 C. maple syrup, pecans and powdered sugar if desired
Instructions
- Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
- In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Drizzle with 1 cup syrup.
- Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
- Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
