Cinnamon French Toast Breakfast Cake
1/4 c. melted butter
2 can refrigerated cinnamon rolls (with icing of course)
1/2 c. heavy cream
2 t. cinnamon
2 t. vanilla
1 c. chopped walnuts (optional...but sure tastes good)
3/4 c. maple syrup
Icing from cinnamon rolls
Melt butter and pour into ungreased 9x13 baking pan. Open cans of cinnamon rolls, reserve the icing for later. Cute each cinnamon roll in half and place into buttered pan.
Beat eggs. Add cream, cinnamon and vanilla and mix until well blended. Pour over cut up cinnamon roll pieces.Top with nuts and drizzle syrup over the top. Bake at 375 for 22-25 minutes or until done. Soften icing by placing in the microwave for 15 seconds (in plastic package). Drizzle breakfast cake with icing while cake is still hot. Serve warm.