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Ingredients
- 1 ½ cups half and half
- 4 large eggs
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 6 leftover large cinnamon rolls
- 6 to 8 pats of butter for cooking
Instructions
- In a medium bowl, whisk together the half and half, eggs, sugar, salt and vanilla until well combined.
- Halve cinnamon rolls and set aside. (Scrape off excess icing)
- Dip cinnamon roll halves in egg custard and allow to soak for 30 seconds on each side.
- Over medium heat, melt 1 or 2 pats of butter in a heavy bottom skillet or iron skillet.
- Place 4 to 6 slices of dipped cinnamon roll halves into the skillet at a time.
- Cook for about 2 to 3 minutes, then flip and cook 2 to 3 minutes more, or until golden brown on each side.
- Serve immediately with softened butter, syrup and/or powdered sugar.
Notes
If serving a crowd, preheat the oven to 250 degrees and place cooked cinnamon roll french toast onto a baking sheet and keep warm in the oven until ready to serve.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.