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Cinnamon Roll French Toast

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  • Prep 10 min
  • Total 20 min
  • Servings 8
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From Sandra Lee, cookbook author and television chef, comes this delightfully easy French toast recipe that gets a head start from Pillsbury* Refrigerated Cinnamon Rolls!
Created Nov 5, 2010
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  • 1 can Pillsbury* Refrigerated Cinnamon Rolls with Icing
  • 2 eggs
  • 2/3 cup (150 mL) milk
  • 4 tbsp (60 mL) maple syrup
  • 1 tsp (5 mL) vanilla


  • 1
    Bake cinnamon rolls as directed on package. Let rolls cool completely.
  • 2
    Spray griddle or large skillet with nonstick cooking spray; heat griddle to 375ºF or heat skillet over medium heat. Slice each roll in half crosswise.
  • 3
    In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
  • 4
    In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.

Nutrition Information

No nutrition information available for this recipe
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