To start, I used the expiring in May cinnamon rolls. I cooked them according to the directions, 20 minutes at 375 in a 9" pan.
Then I whipped up a little French toast batter. The usual milk, egg, cinnamon, nutmeg, flour (not pictured) and white sugar. The cinnamon rolls came with the goopy white icing. Since I was making cinnamon roll French toast, I drizzled a little of the icing in the batter.
While the rolls cooled I mixed the batter together. Waiting was the hardest part....
After the rolls cooled, I dipped them into the batter mixture and popped them into the pre-heated skillet. Yes, I know, French Toast is to be made on a griddle. We have one, our apartment is just too small to keep it on hand. So, when we get a house, we will be griddling-machines.
A few minutes on each side and they were good to go.
The end result: amazing gooey Saturday morning goodness.
Mr. Schwartz's reaction "is this real life?" Another success!