CopyCat Cinnabon French Toast

Let's Cook

1. Step 1.

   Slice each Cinnabon roll in half horizontally so you have two rounds per roll. Place the halves cut side up on a plate in a single layer and let them dry at room temperature for 20 to 30 minutes; this firms the surface so the batter soaks in without making the rolls mushy.

2. Step 2.

   While the rolls dry, combine the eggs, half-and-half, vanilla, sugar, and cinnamon in a mixing bowl. Whisk until the mixture is completely smooth and the sugar has dissolved, then cover and refrigerate until ready to use.

3. Step 3.

   At serving time, preheat the oven to 400°F (200°C). Arrange the dried Cinnabon halves in a shallow baking dish, cut side up, in a single layer without crowding.

4. Step 4.

   Pour the chilled French toast batter evenly over the halves. Let them soak for 5 to 10 minutes, until the batter is absorbed and the rolls feel moist but not falling apart. If you like, cover the rolls with waxed paper and set a heavy skillet on top to weigh them down so the batter penetrates the dough layers.

5. Step 5.

   While the rolls soak, heat a heavy skillet over medium heat and melt the butter or margarine in it. When the butter is hot and shimmering, carefully place the soaked Cinnabon halves into the pan, gooey side down, working in batches if needed to avoid crowding. Sear for 2 to 3 minutes, until the bottoms are golden brown.

6. Step 6.

   Turn the halves over with a spatula, then transfer the skillet to the preheated oven. Bake for 8 to 10 minutes, until the rolls are puffed up and golden on top.

7. Step 7.

   Serve the French toast Cinnabon halves hot, with maple syrup on the side.