Easy! - French Toast Cinnamon Rolls

Elijah has been wanting cinnamon rolls all week. You know, the ones in the can. Well, I haven't been to the store and I certainly don't have time with three munchkins on a Saturday morning to be making fresh. So I was looking around my kitchen to see what I had. No puff pastry. No crescent rolls. Hmm. Well, I have hot dog buns . . . and thus, they were born.


French Toast Cinnamon Rolls
Makes 6


6 Hot Dog Buns
Butter


Custard Ingredients
1 Egg
1/4 cup Milk
1/2 cup Heavy Whipping Cream
1 Tbsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Allspice
3 Tbsp Sugar
1/2 tsp Vanilla


Preheat oven to 375 degrees. Grease 6 compartments of a muffin pan with butter.

Beat the egg in a bowl. Add in rest of custard ingredients and beat with a fork or whisk for one minute. Tear a hot dog bun in half along its hinge. Put the bottom half in custard crust side down. Flip and put inside in custard. (Note: You'll want to let the crust side sit in the custard a little longer than the inside.) Place the other half of bun in custard in the same manner. Roll the bottom half around itself. Roll the top half around the bottom half roll and place your roll into your muffin pan.
Repeat with the rest of the buns. Sprinkle on some cinnamon before baking.

Bake for 15 minutes or until outside its crusty and golden. Remove and let sit for a few minutes.

I served my French Toast Cinnamon Rolls with cream cheese icing. Here's the recipe.

Erica's Quick Cream Cheese Icing

4 oz Cream Cheese
1/4 cup Butter
about 3 cups Powdered Sugar
1 tsp Vanilla
Pinch of Salt

If you can bring your cream cheese and butter to room temperature, in advance, that is preferred. If not, cut both into chunks, then microwave about 20-30 seconds to soften. The butter may melt some and that's okay. Microwave until you can mix them together. Once mixed, add powdered sugar to desired thickness. Add vanilla and salt and mix thoroughly.

Enjoy!