Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 1 cup fresh apple cider
- 4 large eggs
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 medium Granny Smith apples, peeled and diced
- 2 tablespoons melted butter
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly 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. Use a knife or kitchen shears to cut each individual cinnamon roll into four equal quarters. Place the dough pieces into a large mixing bowl and gently toss them with the diced Granny Smith apples.
- In a separate medium bowl, whisk together the eggs, apple cider, heavy cream, vanilla extract, ground cinnamon, and a pinch of salt. Ensure the eggs are fully incorporated and the mixture is smooth. This custard will provide the moisture and the signature apple flavor that penetrates the cinnamon roll dough during the baking process.
- Pour the custard mixture over the cinnamon roll pieces and apples in the large bowl. Use a spatula to gently fold everything together until every piece of dough is coated. Pour the mixture into your prepared baking dish, spreading it out evenly. Drizzle the two tablespoons of melted butter over the top to help the edges crisp up and turn a beautiful golden brown.
- Place the baking dish in the center rack of the oven. Bake for 35 to 40 minutes, or until the custard is set and the top of the French toast is golden and slightly firm to the touch. If the top begins to brown too quickly, loosely cover the dish with aluminum foil for the final 10 minutes of baking.
- Remove the dish from the oven and let it cool for about 5 minutes. Take the reserved icing containers and warm them in the microwave for 10 seconds to make the icing pourable. Drizzle the glaze generously over the warm French toast. Serve immediately while the dish is warm and fragrant.
- Cook Time: 55 minutes