Saturday Cinnamon Roll French Toast

When we got back from our honeymoon there were things that needed to be tossed because they went bad or used before they went bad.  Amongst those things, store bought refrigerated cinnamon rolls.  I'm not sure why I bought them in the first place, I never buy these things.  But, nevertheless, I didn't want to throw them out.  So, as I laid in bed contemplating what to do with these processed things, I remembered seeing cinnamon roll French toast on a menu.  I'd like to say it was at some fancy restaurant and I had them with a fresh-squeeze orange juice mimosas but that is not the case.  I had them at Perkins.  Inspiration is inspiration no matter where it comes form so, I went with it.

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!