This was posted by cinnamama. I made it for breakfast today. DH and I both liked it, and I liked how easy it was. I doubled the amount of the cinnamon and I don't think anyone is going to get 12 servings from this unless they are having this in addition to something else or they are very light eaters. My comments in ().
Cinnamon French Toast Bake
o Prep Time 15 min.
o Serves 12 (not unless you can eat just one cinnamon roll)
1/4 cup butter or margarine, melted
2 (12.4 ounce) cans Pillsbury(R) Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon (I doubled)
2 teaspoons vanilla
1 cup chopped pecans (I omitted)
1 cup maple syrup
Icing from cinnamon rolls
Powdered sugar (I omitted)
1/2 cup maple syrup, if desired (Did not use)
Heat oven to 375 degrees F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
Bake at 375 degrees F. for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
Yield: 12 servings