What I like about this recipe from Pillsbury is that it is actually better to assemble the casserole before lighting your coals, the extra sit time will allow the egg mixture to soak into the uncooked dough. Also, to save time, snip the cinnamon rolls into small pieces using a pair of kitchen shears. In my 12 inch dutch oven, it baked for exactly 25 minutes with 12 coals in a ring around the base of the oven, 18 placed around the edge of the outside lid and 8-10 briquettes spaced evenly in the center. You'll know it's done when the overpowering scent of cinnamon is wafting from your oven. My sister is visiting and was pleasantly awakened by the aroma of cinnamon maple french toast coming through the guest room window. Once it has puffed, is golden brown and firm to the touch in the center, remove it from the coals. It will fall as it cools, drizzle it with icing, sprinkle it with powdered sugar and top it off with more maple syrup for an unbelievably sweet and delicious dutch oven breakfast.
Cinnamon French Toast Bake
1/4 cup (1/2 stick) butter, melted
2 12.4 oz cans Pillsbury refrigerated cinnamon rolls with icing (not Grands)
1/2 cup heavy cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
1 cup maple syrup
Icing from cinnamon roll packages
1/2 cup maple syrup, if desired
Lightly oil or spray 12 inch dutch oven.
Pour melted butter into prepared oven.
Separate both cans of dough into 16 rolls; set icing aside.
Cut each roll into 8 pieces.
Place pieces in single layer over butter in dutch oven.
In medium bowl, beat eggs.
Beat in cream, cinnamon and vanilla until well blended.
Gently pour egg mixture over roll pieces.
Sprinkle with pecans.
Drizzle with 1 cup syrup.
Bake at 375 degrees for 25-28 minutes or until golden brown.
Let cool 15 minutes.
Drizzle with icing and dust with powdered sugar.
If desired, serve with additional maple syrup.
Makes 8 servings.
|Pour egg mixture over cinnamon roll pieces then|
top with maple syrup and chopped pecans
golden and firm to the touch in center