RECIPE: Cinnamon French Toast Bake!


This Cinnamon French Toast Bake recipe from Pillsbury has been making the rounds on my social media feed, so today, seeing as I had all of the ingredients on hand, I decided to make it for my dad. I’m not much of a breakfast person, but my dad can eat breakfast foods morning, noon, and night. Note that I halved the recipe since I was making this for only one person; but below is the recipe for the full size version.



  • 1/4 cup melted butter
  • 2 cans (12.4 ounce each) Pillsbury Refrigerated Cinnamon Rolls with Icing
  • 6 eggs
  • 1/2 cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • 1 cup maple syrup


  1. Preheat oven to 375 degrees
  2. Pour melted butter into an ungreased 9×13-inch baking pan
  3. Open cans of rolls, setting aside the icing. Separate the rolls and cut each roll into 8 pieces. Place the pieces of cinnamon rolls over the butter.
  4. In a bowl, beat the eggs. Add in the heavy cream, cinnamon, and vanilla, beating until well blended.
  5. Pour the egg mixture over the cinnamon roll pieces.
  6. Sprinkle pecans on top of egg mixture.
  7. Pour maple syrup over the top.
  8. Bake for 20-28 minutes or until golden brown.
  9. Remove from oven and allow to cool for 15 minutes.
  10. Remove the metal covers from the icing containers and microwave the icing for 15 seconds until thin enough to drizzle.
  11. Drizzle the icing over the top of the bake and serve.

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