Cinnamon French Toast Bake

Cinnamon French Toast Bake

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"With refrigerated cinnamon rolls, these individual French toast cups with pecans and maple syrup make easy and delicious brunch treats."
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1 h servings 478 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
  2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
  3. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.


  1. 22 Ratings

Most helpful positive review

Love, love, love this. Very sweet. Great to take to a breakfast/brunch carry in.

Most helpful critical review

This was pretty popular at a brunch party, but I realized that some of the egg mixture settled on the bottom and there was a thin layer of cooked egg on the bottom. Maybe if I pack the cinnamon ...

Love, love, love this. Very sweet. Great to take to a breakfast/brunch carry in.

Very good and easy! I do not add any maple syrup or use the powdered sugar (way to sweet). My wife likes it without any syrup (even after baking). I do spoon a little syrup on after baking.

This was so delicious! As soon as my kids took a bite they said, you have to make this again! It was soo good. I didn't use the nuts and I just drizzled the maple syrup before baking, I didn'...

Everyone loved it!! I followed the recipe except only drizzled the maple syrup on top before baking and added 1/4 cup of chopped dates.....yummy. It makes a lot of servings, next time I may try ...

Super easy and tasty. Didn't have whipping cream and used a dollop of whipped cream instead.

I have made this many times now, it is my family's favorite breakfast!! Very easy and super delicious !!!

I have made this many times, it always turns out well. I make it for my homeroom students at an annual holiday breakfast and they beg me to make it more often. I don't use cream, instead I us...

Delicious! Taste like cinnamon buns on top and French toast on the bottom. Thanks for the recipe!

Great recipe! Followed all directions except for adding the extra syrup after it baked. I would suggest eating immediately. The bottom gets soggy after its cooled off.

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