Name: Cinnamon Roll French Toast
Ingredients: 1 can of refrigerated cinnamon rolls (the kind with icing – I like the Grands! Big ones, but any type works); 3 eggs (farm fresh if you’re fancy, from the grocery store if you’re normal like me); 1/4 cup milk (whatever % you have in the fridge); 1 tablespoon vanilla extract (the real stuff makes a difference, but use what you’ve got); 2 teaspoons cinnamon (because there’s never enough cinnamon); 1/4 teaspoon nutmeg (freshly grated if you’re showing off, pre-ground if it’s before 9 am); Pinch of salt (trust me on this one); 2 tablespoons butter (for the pan – salted or unsalted, doesn’t matter); The icing that comes with the rolls (duh); Maple syrup (the real kind if possible – life’s too short for fake syrup); Butter (just a little pat on top because… butter); Fresh berries (optional, but they make you feel slightly less guilty); Powdered sugar for dusting (because it looks fancy in photos); Chopped nuts if you’re feeling nutty

Description

So I had this crazy moment last Sunday morning. There I was, staring at a can of cinnamon rolls in my fridge that had been there for… well, let’s not talk about how long. And right next to it was a carton of eggs that needed using up. My brain went, “What if…?” and BOOM – Cinnamon Roll French Toast was born. It’s exactly what it sounds like – cinnamon rolls sliced up, soaked in a custardy egg mixture, and fried up like French toast. It’s basically breakfast dessert, and I’m not even sorry about it. If regular French toast and cinnamon rolls had a baby, this would be their perfect, sugar-coma-inducing child.

Ingredients

Scale

For the French Toast:

1 can of refrigerated cinnamon rolls (the kind with icing – I like the Grands! Big ones, but any type works)
3 eggs (farm fresh if you’re fancy, from the grocery store if you’re normal like me)
1/4 cup milk (whatever % you have in the fridge)
1 tablespoon vanilla extract (the real stuff makes a difference, but use what you’ve got)
2 teaspoons cinnamon (because there’s never enough cinnamon)
1/4 teaspoon nutmeg (freshly grated if you’re showing off, pre-ground if it’s before 9 am)
Pinch of salt (trust me on this one)
2 tablespoons butter (for the pan – salted or unsalted, doesn’t matter)

For Topping (because more is more):

The icing that comes with the rolls (duh)
Maple syrup (the real kind if possible – life’s too short for fake syrup)
Butter (just a little pat on top because… butter)
Fresh berries (optional, but they make you feel slightly less guilty)
Powdered sugar for dusting (because it looks fancy in photos)
Chopped nuts if you’re feeling nutty