What do you think about sticky notes? I seriously can’t live without them. They are plastered all over my house with little notes and reminders to anything and everything. I even use my note app on my iPhone for things I want or assume I need, recipe ideas and little reminders about Livi.
The other night Shaun and I were playing outside with Olivia when I randomly sparked the idea about french toast cinnamon rolls. Now our conversation is completely normal and we were probably talking about Olivia or work related things when I randomly ask do you think this would work. Our conversations often happen like this and he ponders half the time what is going through my mind. I have a lot of random thoughts in my head but if they didn’t happen you wouldn’t have these french toast cinnamon rolls, now would you?
Just because I come up with an idea it doesn’t mean its always successful. We often make recipes and dissect them asking if they are blog worthy and what we would do differently. I’ve even started to go back and remake recipes to update the photos and I’ve changed up some of the ingredients and words. Writing is not my STRONG forte but it allows me to speak my mind and I try my best to put it on the screen.
Now I just need to start using my sticky notes for a writing storyboard. Plus this recipe definitely turned out and you must try it out for your family.
ENJOY ~ Meagan
French toast cinnamon rolls
Yield: 10 rolls
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
8 ounce can crescent rolls
2 tablespoons salted butter, melted
1/4 cup plus 1 tablespoon sugar
1 tablespoon ground cinnamon
2 large eggs
3 tablespoon whole milk, divided
1 teaspoon clear vanilla, divided
1/2 cup powdered sugar
Preheat oven to 375 degrees F.
In a small bowl combine sugar and cinnamon.
Roll out the crescent roll so it is flat and in rectangle shape. Spread the butter across the top of the crescent roll. Top with sugar and cinnamon and roll the dough width wise for a long tube shape. Cut the dough in 1 inch slices.
In a bowl whisk together the eggs, 2 tablespoons milk and 1/2 teaspoon vanilla. Dip each roll piece into the egg mixture and set in a muffin tin.
Bake for 15 minutes.
While cinnamon rolls are baking combine 1 tablespoon milk, 1/2 teaspoon vanilla and powdered sugar into a bowl. Place the glaze into a ziploc bag and cut off the corner piece.
Remove rolls from oven and let them cool 10 minutes before topping with the glaze.