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Instructions
Step
1
Bake and ice cinnamon rolls as directed on can.
Step
2
Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla.
Step
3
With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.
Step
4
Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.
Step
5
To serve, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter.
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Warm maple syrup goes well over this baked French toast, too.
One-half cup of chopped nuts, chocolate chips or raisins make a great add in.
Using a serrated knife will allow the cinnamon rolls to retain their fluffy texture.
A whisk is a smart choice for mixing the egg mixture, as it will break up the eggs quickly, mixing them into the half-and-half faster than if done with a spoon or fork.
If you like, sprinkle 1/2 cup chopped nuts, chocolate chips or raisins over the rolls before topping with the egg mixture.
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