Jamie requested I try that recipe going around Facebook, you know the one. Cinnamon Roll French Toast.
You can find the video here.
You combine Pillsbury Cinnamon Rolls and egg mixture for what appears to be a gooey cinnamon roll casserole.
Here is the recipe:
2 tubes refrigerated cinnamon rolls with icing
4 Tbsp. butter, melted
1/2 cup milk
2 tsp cinnamon
2 tsp vanilla
1 cup maple syrup
Pour the butter on the bottom of a 9×13 glass baking dish. Cut each cinnamon roll into 8 pieces, and spread evenly over the butter. In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture. Bake at 375°F/190°C for 25 min. Top with the icing from the cinnamon rolls.
Now I followed the directions and made this casserole for Christmas morning. I figured what a better time to have a “pop in the oven” breakfast handy.
Let me tell you, you cannot make this recipe ahead of time like other breakfast strata recipes, as the dough is gooey and uncooked and cannot absorb the egg mixture like bread can. We made it the night before for ease of cooking in the morning, but all it does is have chunks of dough floating in an egg sea. Looks really gross.
We baked it according to direction, but what you are left with is basically gooey not fully cooked cinnamon rolls atop a layer of baked egg. The maple syrup you add does not cook in anywhere and makes an undercurrent of liquid that just is not appealing.
Our determination is that you need to make the cinnamon rolls separate, and make a frittata if you want, but do not combine the two. This is a big fail for us and I recommend you do not make this.