Name: Apple Cider Cinnamon Roll French Toast Breakfast
Cook time: 50 min
Total time: 50 min
Ingredients: 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing; 4 large eggs; 1/2 cup heavy cream; 1/2 cup high-quality apple cider; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 2 large Granny Smith apples, peeled and diced; 2 tablespoons butter; 1/4 cup brown sugar; 1/2 cup chopped pecans (optional)

Ingredients

Scale

2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
4 large eggs
1/2 cup heavy cream
1/2 cup high-quality apple cider
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 large Granny Smith apples, peeled and diced
2 tablespoons butter
1/4 cup brown sugar
1/2 cup chopped pecans (optional)

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Instructions

Step 1: Preparation Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray. Open the cans of cinnamon rolls and set the icing containers aside for later. Cut each individual cinnamon roll into six even bite-sized pieces and spread them evenly across the bottom of the prepared baking dish.
Step 2: Sauté the Apples Place a medium skillet over medium heat and melt the 2 tablespoons of butter. Add the diced apples and brown sugar. Sauté the apples for about 5 to 7 minutes until they are slightly softened and coated in a syrupy glaze. Remove from heat and set aside.
Step 3: Create the Cider Custard In a medium mixing bowl, whisk together the eggs, heavy cream, apple cider, vanilla extract, and ground cinnamon until the mixture is smooth and well combined. This custard will provide the moisture and the signature “French toast” texture to the bake.
Step 4: Assembly Distribute the sautéed apples and any remaining syrup over the cinnamon roll pieces in the baking dish. If you are using pecans, sprinkle them on top now. Pour the cider custard mixture evenly over the entire dish, ensuring every piece of dough is touched by the liquid.
Step 5: Baking Place the dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the top is golden brown and the center is set but still slightly soft. If the top begins to brown too quickly, loosely cover the dish with aluminum foil for the last 10 minutes of baking.
Step 6: Finishing Touches Remove the dish from the oven and let it cool for 5 minutes. Warm the reserved icing containers in the microwave for 10 seconds until pourable. Drizzle the icing generously over the warm French toast bake. Serve immediately while warm.

Cook Time: 50 minutes