Ingredients
Scale
- 1 can (16.5 oz) refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving
Instructions
- Cut each cinnamon roll into quarters.
- In a large bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and nutmeg until well combined.
- Heat a large skillet or griddle over medium heat and add the butter, allowing it to melt and coat the surface.
- Dip each piece of cinnamon roll into the egg mixture, ensuring it is well coated.
- Place the coated pieces onto the skillet in a single layer, cooking in batches if necessary.
- Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
- Remove from the skillet and keep warm.
- Drizzle with the icing from the cinnamon roll can and dust with powdered sugar if desired.
- Serve warm with maple syrup on the side.
Notes
- For added crunch, try adding chopped pecans or walnuts to the egg mixture.
- You can substitute the cinnamon rolls with chocolate or caramel-flavored ones for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Fat: 15g
- Carbohydrates: 35g
- Protein: 6g