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Cinnamon Roll French Toast

With just a few tricks and some frozen bread
dough, turn a cinnamon roll into a special
breakfast!



Heidi Van Valkenburg shares her recipe for
cinnamon roll french toast.

Cinnamon Roll French Toast
8 Rhodes™ Cinnamon Rolls, thawed
eggs
strawberries


Lay cinnamon rolls in a sprayed 8 1/2 x 4 1/2-inch sprayed
bread pan and push them together to remove any air pockets.
Cover with sprayed plastic wrap and let rise until double
in size. Remove wrap and bake at 350°F 20-25 minutes.
Remove from pan to cool before slicing. Combine eggs and
beat well. Dip bread slices in egg mixture and cook in a
sprayed electric frying pan heated to 350°. Serve with
caramel syrup and strawberries.

Caramel Syrup:
Combine buttermilk, sugar, butter, corn syrup and baking
soda in a 4-quart saucepan. Bring mixture to a boil and
reduce heat to medium low (make sure it continues boiling).
Cook, stirring continually for 8-12 minutes or until the
syrup reaches a rich golden brown color. Remove from heat
and stir in vanilla.

Caramel Syrup
3/4 cup buttermilk
1 1/2 cups sugar
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla


Combine buttermilk, sugar, butter, corn syrup and baking soda
in a 4-quart saucepan. Bring mixture to a boil and reduce
heat to medium low (make sure it continues boiling). Cook,
stirring continually for 8-12 minutes or until the syrup
reaches a rich golden brown color. Remove from heat and stir
in vanilla.

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