2cans of Pillsbury Grands! Cinnamon Rollsfrosting reserved for later use
For the streusel:
1/4cupall purpose flour
1/4cuppacked brown sugar
1/4cupbuttercold and cut into pieces
Preheat the oven to 350 degrees. Coat a 9x13 inch pan with cooking spray.
Cut the cinnamon rolls into quarters and place them in the pan.
In a small bowl mix together the eggs, milk and maple syrup.
Pour the egg mixture over the cinnamon roll pieces.
For the streusel, place the flour, brown sugar, butter and cinnamon in a medium bowl. Use a fork to blend the butter into the flour and sugar until a pebbly mixture forms.
Sprinkle the streusel over the cinnamon roll french toast.
Bake, uncovered, for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Drizzle the reserved frosting over the top and serve.
If you'd like to make this cinnamon roll french toast the night before, simply pour the egg mixture over the cinnamon rolls, cover and refrigerate. I make the streusel at the same time and store it in a little container in the fridge. In the morning I simply sprinkle the streusel over the cinnamon rolls and bake!