Cinnamon Roll French Toast

one 12.4 oz. can pillsbury refrigerated cinnamon rolls with icing
2 eggs
2/3 cup milk
4 T. maple syrup
1 tsp. vanilla


Bake cinnamon rolls as directed on pkg. Let rolls cool completely. Spray griddle or 10" skillet with cooking spray; heat griddle to 375 or heat skillet over medium heat. Slice each roll in half crosswise. In shallow dish, whisk eggs, milk, 2 T. of maple syrup, vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown. In small bowl, whisk reserved icing, remaining 2 T. maple syrup, enough warm water to create a pourable syrup consistency. Serve over french toast.