Cinnabon French Toast
2 Cinnabon Cinnamon Rolls
2/3 cup half-and-half
3/4 tsp. vanilla
1 T. sugar
1/8 tsp. Makara Cinnamon
1-2 T. butter or margarine
Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a plate
and allow to dry for 20-30 minutes.
Combine eggs, half-and-half, vanilla, sugar, and Makara
Cinnamon. Whisk together until all ingredients are well blended. Refrigerate
until ready to use.
At serving time, preheat oven to 400°, and place Cinnabon
halves in a shallow baking dish.
Pour french toast batter over halves and allow to soak for
5-10 minutes until moist. You may weigh the rolls down (cover them with waxed
paper and place a heavy skillet on the paper) during this time to make sure
batter is absorbed into the dough layers.
Heat a heavy skillet and melt butter or margarine in it. When
butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear
until golden brown. Turn the halves over, and place the skillet in the oven.
Bake 8-10 minutes or until rolls are puffed up and golden.
Serve with maple syrup.
Source of Recipe: Garrett Cho,
Executive Chef, Restaurants Unlimited