With Mother's Day coming up, Cinnabon knows that one of the most popular ways to celebrate your mami is with breakfast in bed.
They want to kick breakfast in bed up a notch with these Cinnabon-inspired twists on classic recipes! They found a way to take French Toast, Waffles and Bread Pudding and turn them into delicious, unique treats. Our mouths are watering just looking at the pictures, we can't wait to try these out.
Check out the three yummy recipes below:
PLUS: 10 Latin Breakfast Recipes
Cinnabon French Toast Recipe
INGREDIENTS
2 Cinnabon® Classic Rolls or 4 MiniBon® Rolls
1/3 cup whole milk
1 egg
1/2 tsp vanilla extract
DIRECTIONS
1. Combine milk, egg and vanilla extract in pie pan.
2. Mix well and then dip both sides of prepared Cinnabon® rolls in egg wash.
3. Heat a non-stick frying pan over medium heat.
4. Melt a tablespoon of butter in a pan or spray with non-stick spray.
5. Place one side of roll down on heated pan and cook until golden brown, flip and brown the other side of roll.
6. Dust with powdered sugar and enjoy with your favorite maple syrup.
Read more on Page 2 >>>
Cinnabon Waffle Recipe
INGREDIENTS
1 can Pillsbury™ Grands!™ refrigerated cinnamon rolls with cream cheese icing
1 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla
DIRECTIONS
1. Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.
2. For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
3. Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
4. Serve glaze over hot waffles.
Read more on Page 3 >>>
3 Cinnabon® Classic Rolls or 7 MiniBon® Rolls
2 cups whole milk
4 whole eggs
1 tsp vanilla extract
DIRECTIONS
1. Place milk, eggs, and vanilla in bowl; mix together with a wire whisk.
2. Place cut rolls in a 2 quart mixing bowl. Pour egg mixture over the rolls.
3. Cover with plastic wrap and refrigerate for a minimum of 8 hours.
4. Preheat oven to 325˚F. Rub edges of an 8 x 8 square baking pan with butter or spray with non-stick spray.
5. Put soaked roll pieces in the pan and bake for 35-45 minutes or until pudding is set and internal temperature is 175˚F.
6. Serve immediately with a premium caramel drizzle. Refrigerate leftovers.