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It’s November. Don’t ask me where the year went, but the holidays are nearly upon us, and I’ve got fall flavors like pumpkin, cinnamon, and spice on the brain. As the days get colder, I find myself craving more comfort food by the minute. Quick & easy comfort food, that is. If you do too, you’ll love this amazing quick & easy breakfast treat: Pumpkin Cinnamon Roll French Toast Bake.
This is actually a riff on a recipe my mom typically makes on Christmas morning. It’s a super easy way to prepare french toast without having to stand at the stove and flip each slice of bread. All you need is a can (or two, depending on how many hungry family members you’re planning to feed!) of prepared cinnamon rolls, 2 tbsp. melted butter, an egg, a bit of heavy cream, vanilla, and cinnamon. Remember to reserve the icing that comes in the package — you’ll use it later — and you’ll need some good ‘ol maple syrup.
For this recipe, I decided to go all in on the pumpkin and purchased the Pumpkin Cinnamon Roll dough at Trader Joe’s. Then, I followed the method I’d use with cinnamon rolls. If you crave pumpkin flavor, but only have plain cinnamon rolls on hand, you can always add a tablespoon or two of pureed pumpkin to the liquid mixture. This is the perfect treat for a lazy Sunday morning, but it’s so quick to prepare, you shouldn’t wait that long to make it, should you?
Pumpkin Cinnamon Roll French Toast Bake
by The Rescue Baker
1 can Trader Joe’s Pumpkin Cinnamon Rolls, cut into pieces
2 tbsp. melted butter
1 egg
1/4 cup heavy cream
1 tsp. vanilla extract
1 tsp. cinnamon
Icing from the can, reserved
Maple syrup for drizzle and serving
1. Preheat the oven to 350 degrees. Melt 2 tbsp. of butter in the microwave. (30 seconds did the job for me). Pour the melted butter into the bottom of your pan. (I used a disposable cake pan, but an 8×8 glass pan will work well for this recipe too).
2. Open the can of cinnamon rolls (carefully — I hate when they explode!). Cut each cinnamon roll into eighths. Place the cut cinnamon rolls into the prepared pan.
3. In a small bowl, lightly beat the egg. Add the heavy cream, vanilla, and cinnamon and mix to combine. Pour the liquid mixture over the cut cinnamon rolls. Top with more cinnamon to taste.
4. Bake for 25-30 minutes or until the center is set. Let cool for 5-10 minutes. (If you can wait that long!) As the bake cools, open the icing packet and drizzle over top. Top with about a tablespoon of maple syrup and serve.
Here’s how it looks when it all comes together:
Melt the butter, spread in the bottom of the pan, and add the cut cinnamon rolls.
Lightly beat the egg. Add heavy cream, vanilla, and cinnamon and mix to combine.
Pour the liquid mixture over the cut cinnamon rolls. Bake on 350 degrees for 25-30 mins or until the center is set. Top with more cinnamon to taste.
Let cool for 5-10 mins. Drizzle icing packet over top and add about a tablespoon of maple syrup.
Enjoy!
