Cinnamon is such a wonderful smell and taste. Today I’m sharing a recipe featuring refrigerated cinnamon rolls. It tastes just as good as the aroma smells.
Cinnamon French Toast Bake from Pinterest
1/4 c. melted butter
2 cans (12.4 oz. each) refrigerated cinnamon rolls
1/2 c. heavy whipping cream
2 tsp. cinnamon
2 tsp. vanilla
1 c. chopped pecans
3/4 c. maple syrup
Melt butter and pour into 13 x 9 pan. Separate cans into 16 rolls. Cut each into 8 pieces and add to buttered baking dish. Beat eggs. Add cream, cinnamon, and vanilla. Pour over cinnamon rolls. Sprinkle with nuts. Drizzle with 3/4 c. syrup. Bake at 375 degrees for 20-28 minutes. Cool for 15 minutes. Microwave icing on 50% for 10-15 seconds. Drizzle over cinnamon rolls. Sprinkle with powdered sugar. Serve with syrup.
- I used two small cans of reduced fat cinnamon rolls (5 rolls each) cut everything by a third. I baked for 20 minutes in my Bubble and Brown baking dish.
- I used 2 eggs and 2 T. egg substitute.
- I substituted fat free half and half for heavy whipping cream. It tastes pretty much the same but much better for you.
- I omitted the nuts.
- I used light maple syrup in the recipe and didn’t use any after it was baked.
I can’t believe I almost forgot to share this pumpkin recipe. It’s perfect for your holiday feast.
I got the recipe from on our volunteers at SAFEHOME. Nothing better than a personal chef as volunteer. She made lots of great recipes for our monthly tours. I made this recipe for my family two years and last year for our Komen Thanksgiving luncheon. It was a big hit. I hope you enjoy this dish that got me to eat finely chopped nuts.
1 package of yellow cake mix
1 can of pumpkin
1 can evaporated milk
1 1/2 c. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. chopped pecans
1 c. melted butter
Preheat oven 350 degrees. Grease a 13 x 9 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl. Pour into a pan. Sprinkle dry cake mix over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50-55 minutes or until golden brown. Cool completely serve with whipped topping. Refrigerate leftovers.
Here is a simple breafast dish sure to please all. I got this recipe from my mother but I’m not sure of the original origins of this recipe. Although the original recipe has pecans, I don’t like nuts so I make it without. It delicious both ways.
Caramel Pecan Cups by Kathy Bourek
2 T. butter
1 T. light corn syrup
1/2 c. Bisquick
1/4 c. milk
1 tsp. sugar
In two glass custard cups, evenly split the butter, corn syrup, and nuts. Melt in the microwave for 1 to 1 1/2 minutes on high. Meanwhile, mix remaining ingredients in a small bowl. Once butter is melted, spoon even amounts of Biquick mix into custard dished. Microwave for another 1 to 1 1/2 minutes (until no longer doughy). Remove from microwave and cover with a plate and invert. Careful remove custard cup, spooning excess caramel onto dish. Let cool slightly before serving so you don’t burn your tongue.