Shortcut Cinnamon Roll French Toast with Tangerine-Vanilla Syrup

Cinnamon Roll French Toast with Satsuma-Vanilla Syrup on a white plate

Shortcut Cinnamon Roll French Toast with Tangerine-Vanilla Syrup

This fun recipe elevates simple cinnamon rolls to a delicious breakfast treat of French Toast. Any purchased or homemade cinnamon rolls can be used, even those which are a bit stale. Topped with homemade Satsuma tangerine and vanilla syrup.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 30

Total Time 1

Servings (makes 1 1/4 cup Satsuma-Vanilla syrup (French toast yield by your choice of quantity))

Calories 189kcal

Author Toni Dash

Ingredients

Ingredients for each French Toast serving:*

2 Cinnamon rolls (1 -2 per person depending on size)**
1 Egg
1 ½ tablespoon Milk
½ teaspoon Vanilla extract
1 tablespoon unsalted Butter

Ingredients for Tangerine-Vanilla Syrup:

Juice of 6-7 Satsuma or other variety tangerine (total yield 2 cups juice between tangerines and orange below)
Juice of 1 Cara Cara or Blood Orange
1 1/2 teaspoon Arrowroot Starch (can substitute cornstarch)
2 tablespoons warm Water
¼ cup Honey
½ teaspoon Vanilla Extract
Optional: ¼ - ½ teaspoon tangerine or orange zest

Instructions

Instructions for making the Tangerine-Vanilla Syrup:

In a small bowl combine the arrowroot starch and water; whisk until dissolved.
In a medium saucepan over medium heat combine tangerine juice, orange juice, starch-water mixture, honey, vanilla extract (and zest if adding it for a marmalade flavor). Whisk to combine and dissolve the honey. Note: Taste the mixture. Citrus fruits vary with regard to sweetness. If the mixture is not sweet enough for your taste, add honey by the teaspoon full until it is sweet enough. The cinnamon rolls are sweet so the syrup does not need to be overly sweet unless you desire that.
Bring mixture to a boil and reduce to a low simmer, stirring often. Allow to simmer for 20 minutes. Remove from heat and allow to fully cool. The mixture will begin to thicken while cooking but will fully thicken when cooled.

Instructions for making Cinnamon Roll French Toast:

Slice cinnamon rolls horizontally making slices approximately ¾ inches thick (2-3 slices per cinnamon roll).
In a shallow flat-bottom bowl or pie pan, combine egg, milk and vanilla; whisk until egg is lightly beaten and the mixture is fully combined.
Place slices of cinnamon roll into the egg-milk mixture. Allow them to sit on each side for a few minutes to soften and soak up some of the liquid.
Heat a skillet over medium-high heat. Melt butter in the skillet. Place coated cinnamon roll slices in the heated skillet and heat until browned on each side (approximately 1 minute per side) to your liking. Remove from heat.
Serve Cinnamon Roll French Toast with the Tangerine Syrup when warm.

Notes

*The egg wash amount detailed in the ingredients should be enough for about 4 cinnamon rolls worth of French toast. The recipe can be doubled.

**To make French toast gluten free I recommend using Udi’s gluten free cinnamon rolls.

Nutrition