Cinnamon roll French toast will make Mother’s Day breakfast extra special.
Whether you’re in charge of breakfast for your mom, or you put your husband in charge of breakfast for you, this recipe is a crowd pleaser. It’s two morning meal favorites in one! Plus, it is so easy, even a kitchen newbie can do it.
Heidi VanValkenburg shares how to use frozen rolls to make this tasty cinnamon roll French toast breakfast. She shares how long to thaw your dough before you use it, and why this is a dish your husband and kids could totally make.
Find more recipes at www.rhodesbakenserv.com.
Cinnamon Roll French Toast
- 8 Rhodes Cinnamon Rolls, thawed
- 4 eggs
- 1/4 cup milk
- 3/4 cup buttermilk
- 1 1/2 cups sugar
- 1/2 cup butter
- 2 tablespoons corn syrup1 teaspoon baking soda
- 1 teaspoon vanilla
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 degrees F 20-25 minutes. Remove from pan to cool before slicing.
Combine eggs and milk then beat well. Dip bread slices in egg mixture and cook in a sprayed electric frying pan heated to 350 degrees.
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.