Cinnamon roll French toast

Directions

1. Slice the cinnamon rolls horizontally through the middle. Lift the top, ice half of each roll and place it cut side down beside the bottom half. Spread the marmalade over the icing. Take the bottom half of each roll and put it on top of the iced half so that the sticky bottom sits over the icing and marmalade, and the cut side is facing up. (At this point, the top and the bottom should both be the cut side, and all the gooeyness should be in the center of the “sandwich.”)
2. In a medium bowl, add the eggs, milk, Grand Marnier, and a pinch of salt. Whisk everything together. Set aside.
3. In a deep pan (one that you have a lid for), over medium heat, add the butter.
4. Set out a large plate.
5. As the butter melts, take one of your cinnamon roll sandwiches and place it in the egg mixture. Press down lightly to help it absorb the egg mixture. Flip it and press lightly again. Repeat this once more on each side so that the whole sandwich is thoroughly soaked in the egg mixture. Set it on the plate. Repeat with the second cinnamon roll.
6. Transfer both cinnamon rolls to the pan and cover with lid.
7. Cook for about four minutes per side, or until the egg has set throughout, and the top and bottom are nicely browned.
8. As the cinnamon rolls are cooking, in a small pot over low heat, warm the maple syrup.
9. Once the rolls are finished cooking, remove from heat and place on two plates. Top the cinnamon rolls with a generous drizzle of maple syrup and finish with the orange zest. Enjoy!