The best ever cinnamon roll French toast casserole.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (12.4 ounce) can refrigerated cinnamon rolls with icing (such as Pillsbury® Refrigerated Cinnamon Rolls with Icing)
- 1 tablespoon unsalted butter, melted
- 3 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9×13-inch baking pan with melted butter.
- Cut each cinnamon roll into 8 pieces and put into the prepared pan.
- Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
- Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 369 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Good! Needs a little sugar in the egg mixture (1/2 to 1 Tablespoon). I tend to like my French Toast a little sweeter. I put a small amount of maple syrup on my serving…YUM!!!
We loved it. It was very tasty and a mix of crunchy, gooey! I used maple syrup instead of extract and it worked great.
I liked this! I’ll preface this by saying I usually avoid recipes that use a packaged mix/pre-prepared item as an “ingredient,” so I feel like I’m pretty picky when it comes to recipes like this. In this case, I’d bought cinnamon buns on sale in a “buy 3” deal around Christmas, and wanted to try something different with the last tube. I used non-stick spray instead of butter to grease the pan; oat milk instead of dairy because it’s what I had; and like seemingly everyone I didn’t have “maple extract” so used maple syrup. And it was just right at 25 minutes. To me, it was the perfect amount of eggy, like stovetop-made French toast. If you use a pan smaller than the recommended 9×13” I guess I can see the egg maybe becoming too “condensed,” but I didn’t experience that. I’d make this again!
Made this in a 8×8 glass baking dish and it was perfectly cooked through after 20min… but as other reviews mentioned the egg tasted separate from the rolls giving it an off taste. Maybe if you let it soak overnight? Not worth trying again as written unfortunately.
Maybe it was the 9×13 pan or i didn’t do it right, but i wasn’t impressed. Won’t make it again.
Made it in an 8×8 glass baking dish. It came out great. Followed all the directions other than the size dish. Sooooooo tasty
Too eggy! The cinnamon rolls didn’t absorb the liquid so you were left with cinnamon rolls surrounded by a very eggy mixture! Not a fan and won’t make again!
It was a great Sunday evening dinner, served with sliced apples. But the recipe could easily be doubled to be more filling. That”s what we’ll do next time to serve the three of us, and we’ll be lucky enough to have a leftover or two for breakfast!
I used 2 eggs and maple syrup since I didn’t have extract, but this turned out pretty well. It didn’t absorb all the egg mixture even though I also used a little less milk but the spots of egg mixed with the cinnamon roll was still tasty, but I also like my french toast with a little extra egg mix.
I read the reviews and modified the recipe by using two eggs and a little less milk than 1/4 cup. The cinnamon roll pieces didn’t absorb the eggs/milk real well and there was a lot of excess egg. Not a fan. I wouldn’t make again.
Not enough bread to egg mix. End up with a weird cinnamon omelet thing. And I used a larger tube of cinnamon rolls than it called for. Use a 9×9 not a 9×13. Also not quite sweet enough, but that could just be there was insufficient icing for a 9×13.
I used two packages of cinnamon rolls. This was awesome.
I liked it! I didn’t have maple extract, so I used maple syrup. Will make it again, for sure.
Made as directed. Nice treat for breakfast.
Don’t ruin your cinnamon rolls. The raw dough doesn’t absorb the egg mixture, so you end up with cinnamon rolls and a gross egg concoction around it.
Very easy and good. We didn’t think the icing was necessary. Almost too sweet. Just dip in syrup if you need more sweetness. This would be great for company instead of standing over stove to make french toast – just double recipe!
Super easy. I cut the rolls in half and baked in a pie dish. Came out perfect. I also uses maple syrup instead of extract.
Not sure what the fuss is about… We found this to be mediocre at best. Absolutely nothing special about this recipe. Our conclusion after having this is that plain cinnamon rolls would have been better…
I made this recipe this morning, and my husband and I enjoyed it. We are at our vacation home, so I didn’t have either of the extracts. I used some maple syrup instead and substituted unsweetened almond milk for regular milk. I also used Pam instead of butter. The only change I will make next time is to use a slightly smaller pan. I think this would allow the egg to cook up “higher”—between the wedges of the dough, instead of settling all at the bottom. Super easy; I’ll make it again!
Absolutely delicious! Two of my favorites in one recipe. You should definitely try this!!
I followed the exact recipe, except I cut it in half since there was just two of us. I baked it in an 8 in. square glass Pyrex dish for 24 min. It was perfect!