Recipe of the Week: Cinnamon French Toast Bake

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Cinnamon French Toast Bake

Author: Altered from Pillsbury



  • ¼ cup melted butter
  • 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
  • 5 eggs
  • ½ cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • ¾ cup maple syrup
  • Garnish:
  • Icing from cinnamon rolls
  • powdered sugar
  • maple syrup, if desired


  1. 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.
  2. Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.
  3. Sprinkle with pecans and drizzle ¾ cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.
  4. 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!


  • We did not put in the chopped pecans but I think it would be an excellent addition.
  • We did not use the powdered sugar or the maple syrup as garnishes. We felt it was sweet enough with the maple syrup in the casserole.