Ingredients:

  • 2 (12.4 oz/351g) cans refrigerated cinnamon rolls with icing
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 6 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Icing pouches from the cinnamon roll cans (approx. 4 tablespoons each)
  • 1 tablespoon (15ml) whole milk (if icing is too thick)

Instructions:

  1. Remove cinnamon rolls from packaging. Cut each roll into quarters.
  2. In a bowl, combine melted butter and brown sugar. Toss the quartered cinnamon rolls in the mixture to coat evenly.
  3. Spread the coated cinnamon roll pieces evenly in the prepared baking dish.
  4. In a large bowl, whisk together eggs, milk, heavy cream, vanilla extract, cinnamon, and salt until well combined.
  5. Pour the custard mixture evenly over the cinnamon rolls in the baking dish. Gently press down on the rolls to ensure they are submerged in the custard.
  6. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out mostly clean.
  7. While the bake is cooling slightly, microwave the icing pouches (without the foil) in 10 second intervals until softened and pourable. Add a tablespoon of milk, if necessary, to thin the icing.
  8. Drizzle the icing evenly over the warm Cinnamon Roll French Toast Bake.
  9. Cut into squares and serve warm.