Cinnamon Roll French Toast Bake

• 2 (12 1/2 ounce) cans Pillsbury Grands refrigerated cinnamon rolls
• Pam cooking spray
• 1 1/2 cups Egg Beaters egg substitute
• 1/2 cup fat-free evaporated milk
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 2/3 cup maple syrup

1. Heat oven to 375 degrees. Prepare 13 x 9 dish with cooking spray.
2. Remove rolls from can (feel free to use the reduced fat, non-"Grands" version). Separate into rolls and then cut each roll into 8 pieces. Place cut rolls in prepared dish. Set included icing aside.
3. In a medium bowl, combine egg beaters, milk, cinnamon, and vanilla. Pour over rolls.
4. Sprinkle with walnuts.
5. Drizzle with maple syrup.
6. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
7. Remove covers from icing. Microwave 10 to 15 seconds and then drizzle over particially cooled casserole. Enjoy!
8. Serve with additional maple syrup if desired (I never have needed it.).

cinnamon rolls, spray, egg beaters, milk, ground cinnamon, vanilla, walnuts, maple syrup

Taken from www.food.com/recipe/cinnamon-roll-french-toast-bake-398941 (may not work)