While looking up some recipes to make for a special Easter breakfast, I came across too many that I wanted to try. French toast, cinnamon rolls, quiche… why not make them all? I decided to combine two of the three and make Cinnamon Roll French Toast. It was easy to prep ahead of time and didn’t require many ingredients. I baked the cinnamon rolls the night before so that they would be completely cooled and just stale enough the next morning. When it was time for breakfast, all I did was whip up the egg mixture and grill the French toast. Easy, delicious and
healthy. Okay, so it’s not healthy, but it is a sweet breakfast treat.
Cinnamon Roll French Toast
- 1 can (12.4 oz.) refrigerated cinnamon rolls with icing
- 2 eggs
- 2/3 cup milk
- 1/4 cup maple syrup, divided
- 1 tsp. vanilla
- Bake cinnamon rolls as directed on package. Let cool completely.
- Spray griddle or skillet with cooking spray. Heat griddle to 375 degrees or heat skilled over medium heat.
- Slice each roll in half crosswise.
- In a shallow dish, whisk eggs, milk, 2 tablespoons maple syrup and vanilla until combined. Dip each cinnamon roll slice into egg mixture, flipping to coat completely. Place on griddle and cook for about 2 minutes on each side, or until golden brown.
- In a small bowl, whisk together icing and remaining 2 tablespoons syrup. Microwave for 10-20 seconds, until combined and smooth. Serve over French toast.
Happy Easter! I hope everyone is enjoying some quality family time, egg hunts and sweet treats! If you’re looking for a last-minute dessert, these macaroons are a quick, delicious cookie that everyone will love – even those who don’t love coconut.
Coconut Macaroons with Nutella
- 2/3 cup flour
- 5 cups coconut
- 1/4 tsp. salt
- 1 14 oz. can sweetened condensed milk
- 2 tsp. vanilla
- 1 cup Nutella
- Cadbury milk chocolate eggs
- Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.
- Combine flour, coconut, salt, sweetened condensed milk and vanilla in large bowl, until dough forms. Drop by spoonful onto prepared cookie sheet. Use your thumb or a spoon to make an indentation in the center to form a nest shape. Bake for 12-15 minutes.
- When completely cooled, fill each nest with 1-2 tsp. of Nutella and top with a few eggs.
How is Easter already in three weeks? I feel like it was just yesterday that the grocery store was full of Valentine’s Day treats, but I do love seeing aisles full of jelly beans and chocolate bunnies. The mini Cadbury chocolate eggs are one of my favorite Easter candies, so I decided to make some coconut cupcakes topped with the pretty, pastel sweet.
For the cupcakes
- 2 egg whites
- 1 cup canned light coconut milk
- 1/3 cup unsweetened apple sauce
- 2 tsp. coconut extract
- 18.25 oz. box white cake mix
- 1 1/2 cups sweetened coconut flakes
For the frosting + topping
- 8 oz. cream cheese
- 1/4 cup unsalted butter
- 2-3 cups powdered sugar
- 1 Tbsp. heavy cream
- 2 tsp. coconut extract
- 1 tsp. vanilla extract
- 1 bag Cadbury mini chocolate eggs
- Preheat oven to 350F. Line cupcake tins and set aside (makes 24 cupcakes).
- For the cupcakes: In a large bowl, combine egg whites, coconut milk, apple sauce and coconut extract. Add cake mix and stir until combined. Pour batter into prepared cupcake tins and bake for 20-22 minutes, until toothpick comes out clean. Let cool before frosting.
- For the frosting: In a medium bowl or the bowl of a standing mixer, beat together cream cheese and butter, until smooth and fluffy. Gradually add powdered sugar, alternating with heavy cream. Add coconut and vanilla extract. Continue beating until mixture is smooth and spreadable. Add more powdered sugar if it is too thin or heavy cream if it is too thick.
- Frost each cooled cupcake and then sprinkle with shredded coconut. Top with three Cadbury eggs.
Happy Easter! For a special breakfast, my family and I tried making the cinnamon roll waffles that are all over Pinterest. I was prepared for a complete fail that I could laugh and blog about, but this idea was a surprising success! It was so easy and quick to make. All you need is a waffle iron, cooking spray and a tube of refrigerated cinnamon rolls (that comes with frosting, of course). Step one: heat up waffle iron. Step two: spray with cooking oil. Step three: place cinnamon rolls in waffle iron and let cook for about 2 minutes. Step four: frost (heat it up first, so it’s easier to spread). Step five: EAT! You can add syrup, but I preferred it without. I will definitely be making these again. They have the flavors of a cinnamon roll with the soft, yet crisp texture of a Belgian waffle. Also don’t panic if they look really burnt; it’s just the cinnamon (hopefully!). Enjoy!
Time to hide the eggs and bake hot cross buns because Easter is almost here! Whether you are going to church or brunch, here are some styles for your Sunday festivities. When Easter fashion comes to mind I imagine pastels, florals and conservative, girly looks. A feminine, flowy skirt with a beautiful blouse is a good place to start. Top it off with some pastel accessories, such as a bag or bracelets. Another option is to wear the spring dress that you have been longing to wear, but saving for warmer weather. Even if it’s still chilly where you live, add a cardigan or colorful blazer. You can look like spring even if it doesn’t feel like it with florals, pastels and other spring styles!