These baked french toast cinnamon rolls are a family favorite around my place.
Do you ever fix breakfast for dinner? We aren’t big breakfast hour eaters here, but my family can devour breakfast foods for dinner.
Whether your feeding a family of seven like I am, or not, these egg stuffed, delicious cinnamon rolls are sure to be a hit.
1 can of Cinnabon cinnamon rolls (8 ct)*
6 large eggs
1/2 cup milk
a sprinkle of powdered sugar
*I prefer the Cinnabon cinnamon rolls because they’re shaped more like a biscuit instead of being curled up.
Press and flatten each cinnamon roll into the bottom of greased baking dish, covering the bottom of entire dish.
Mix eggs and milk, and pour mixture over cinnamon rolls.
Cover dish and place in fridge for minimum of 4 hours (even better if left overnight)
Remove dish from fridge and preheat oven to 350˚
Bake uncovered 30-35 minutes, until center is set (test with a toothpick)
Remove from heat and let sit about 5 minutes.
Sprinkle powdered sugar over cinnamon rolls & serve warm.
These are great sprinkled with only the powdered sugar, or you can pour syrup over the top. Pair with some fresh fruit, or sausage & bacon, and you’ve got a happy family.