Cinnamon Roll French Toast

There’s something undeniably magical about the smell of cinnamon rolls baking on a lazy Sunday morning, isn’t there? I still remember the first time I tried combining that cozy, spiced sweetness with the custardy richness of French toast. It was a chilly fall morning in Portland, and I was determined to create something special for my family. My kids, Emma and Lucas, were bouncing around the kitchen, and my husband, David, was brewing his signature coffee. The result? A dish that’s become our go-to for special brunches – Cinnamon Roll French Toast. After years of tweaking (and a few soggy disasters I’ll tell you about later), I’ve nailed a recipe that’s indulgent, comforting, and surprisingly simple. Trust me on this one – this is the brunch dish that’ll have everyone asking for seconds.

Why Cinnamon Roll French Toast is Special

Cinnamon Roll French Toast is the kind of dish that makes you want to linger at the breakfast table. It’s a beautiful marriage of two classics: the pillowy, spiced warmth of a cinnamon roll and the golden, custardy decadence of French toast. What makes it so special? It’s all about those swirls of cinnamon sugar that caramelize as they cook, creating little pockets of sticky, sweet goodness. The custard soak enhances the cinnamon roll’s natural texture, keeping it soft and fluffy inside while giving it that perfect crispy edge.

I learned the hard way that not all cinnamon rolls are created equal for this recipe. Store-bought ones work in a pinch, but homemade rolls (or ones from your favorite local bakery) take it to another level. I’ve made this for Mother’s Day brunches, holiday mornings, and even just to brighten up a rainy weekend, and every time, it feels like a celebration. The best part? It’s versatile enough to dress up with fancy toppings or keep simple with just a drizzle of maple syrup. It’s comfort food with a touch of elegance, and I’m so excited to share it with you.

Essential Ingredients for Perfect Cinnamon Roll French Toast

Let’s talk ingredients, because quality makes all the difference here. I’ve experimented with everything from day-old grocery store rolls to my Nonna Rosa’s famous cinnamon roll recipe, and trust me, the right ingredients elevate this dish from good to unforgettable.

• Cinnamon Rolls (4 large or 6 medium, preferably day-old): The star of the show! Homemade is ideal because you control the sweetness and spice, but a good bakery version works too. Day-old rolls soak up the custard better without falling apart. Avoid overly doughy or underbaked rolls – they’ll turn mushy.
• Eggs (3 large): These create the custardy texture. I always use large eggs for consistency, and fresh ones make a difference in richness.
• Heavy Cream (¾ cup): This adds luxurious creaminess. If you’re feeling lighter, whole milk works, but don’t skip the fat entirely – it’s what makes the interior silky smooth.
• Vanilla Extract (1 tsp): A good-quality vanilla (I love Madagascar bourbon) brings warmth and depth. Avoid imitation vanilla; it tastes flat here.
• Ground Cinnamon (½ tsp): This enhances the rolls’ flavor. Freshly ground is best, but any good-quality cinnamon will do.
• Nutmeg (¼ tsp, optional): A tiny pinch adds a cozy, nutty warmth. I learned this trick from a French pastry chef, and it’s a game-changer.
• Butter (2-3 tablespoons): For cooking, butter provides a golden crust and rich flavor. Use unsalted so you control the saltiness.
• Toppings (maple syrup, powdered sugar, whipped cream, or cream cheese glaze): These are your chance to get creative. I love a drizzle of cream cheese glaze (like cinnamon roll icing) and a handful of fresh berries for color.

Substitutions: If you’re dairy-free, swap heavy cream for coconut milk and use a plant-based butter. For gluten-free, use gluten-free cinnamon rolls – I’ve tested this with my recipe, and it holds up beautifully.

Step-by-Step Cinnamon Roll French Toast Recipe

Now, here’s where the magic happens. I’m going to walk you through this as if we’re in my kitchen together, with Butter the dog sniffing around for crumbs. This recipe makes 4-6 servings, perfect for a small brunch gathering. It takes about 30 minutes total, but don’t rush – patience is the secret ingredient here.

Ingredients (in order of use)

• 4 large or 6 medium day-old cinnamon rolls, sliced into ¾-inch thick rounds
• 3 large eggs
• ¾ cup heavy cream (or whole milk)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• 2-3 tbsp unsalted butter
• Maple syrup, powdered sugar, whipped cream, or cream cheese glaze (for serving)
• Optional: fresh berries, toasted pecans, or extra cinnamon for garnish

Instructions

1. Prep the Cinnamon Rolls: Slice your cinnamon rolls into ¾-inch thick rounds. If they’re fresh, let them sit out for a few hours or overnight to dry slightly – this helps them soak up the custard without getting soggy. I made the mistake of using fresh rolls once, and let’s just say the results were more pudding than French toast!
2. Make the Custard: In a large, shallow bowl, whisk together the eggs, heavy cream, vanilla, cinnamon, and nutmeg (if using). Whisk until smooth and fully combined – you want it to look like a silky, pale yellow mixture. I usually give it about 30 seconds of good whisking. Pro tip: If you’re doubling the recipe, use a bigger bowl to make dipping easier.
3. Soak the Rolls: Place the cinnamon roll slices in the custard, letting them soak for about 15-20 seconds per side. Don’t let them sit too long – I’ve learned the hard way that oversoaking makes them fall apart. You want them to absorb the custard but still hold their shape. Work in batches if your bowl is small.
4. Heat the Pan: Melt 1 tbsp of butter in a large skillet or griddle over medium heat. The butter should sizzle gently but not brown immediately – that’s how you know the temperature’s just right. I like to use my cast-iron skillet for that perfect crispy edge.
5. Cook the French Toast: Place the soaked cinnamon roll slices in the skillet, working in batches to avoid crowding. Cook for 2-3 minutes per side, until golden brown and slightly crisp. The cinnamon sugar swirls will caramelize beautifully – the smell alone will have your neighbors knocking! Add more butter as needed for additional batches. If you’re serving a crowd, keep cooked slices warm in a 200°F oven.
6. Serve Immediately: Stack the French toast on plates and get creative with toppings. I like to drizzle warm maple syrup, add a dollop of whipped cream, and toss on a few fresh raspberries for color. For an extra-indulgent touch, whip up a quick cream cheese glaze (mix 2 oz cream cheese, ½ cup powdered sugar, and a splash of milk) to mimic cinnamon roll icing.

Timing Notes

• Prep: 10 minutes
• Cooking: 15-20 minutes
• Total: 25-30 minutes

Don’t worry if your first batch looks a bit uneven – mine did too! The key is to keep the heat steady and not flip too early. You’ll know they’re ready when they’re golden and the edges are slightly crisp.

Pro Tips for Cinnamon Roll French Toast Success

Here’s where I share the lessons I’ve learned from years of trial and error. These tips will help you avoid my early mistakes and get perfect results every time.

• Choose the Right Rolls: Day-old or slightly stale cinnamon rolls are your best bet. Fresh ones are too soft and can turn mushy. If you’re using homemade, my Nonna Rosa’s recipe (with a touch less sugar) works like a dream.
• Don’t Oversoak: I can’t tell you how many times I’ve ruined a batch by letting the rolls sit too long in the custard. Stick to 15-20 seconds per side, and you’re golden.
• Control the Heat: Too high, and the outside burns before the inside cooks; too low, and you’ll get soggy toast. Medium heat (around 350°F on a griddle) is perfect.
• Keep It Warm: If you’re serving a crowd, pop finished slices in a low oven (200°F) on a baking sheet. This keeps them warm without drying out.
• Troubleshooting: If your French toast is soggy, you might have oversoaked or used underbaked rolls. If it’s too dry, try adding a bit more cream to the custard next time. Baking is all about tweaking as you go!

Variations and Customizations for Cinnamon Roll French Toast

One of the things I love about this recipe is how easily it can be customized to suit your taste. Here are a few variations I’ve tried over the years, inspired by seasons, holidays, or just what I had in the pantry.

• Pumpkin Spice Twist (Fall): Add 1 tbsp pumpkin puree and a pinch of pumpkin pie spice to the custard. Top with toasted pecans and a drizzle of caramel sauce. Perfect for cozy autumn mornings.
• Berry Bliss (Summer): Toss fresh strawberries or blueberries into the custard for a fruity burst. Serve with whipped cream and extra berries for a vibrant, warm-weather brunch.
• Chocolate Lover’s Dream: Use chocolate-filled cinnamon rolls (or add chocolate chips to homemade ones). Drizzle with chocolate ganache for an extra-decadent treat.
• Gluten-Free Option: Swap for gluten-free cinnamon rolls. I’ve tested this with a local bakery’s version, and it works beautifully – just reduce the soak time by 5 seconds to avoid crumbling.
• Vegan Version: Use coconut milk instead of cream, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and plant-based butter. Top with maple syrup and fresh fruit.

Feel free to experiment! My daughter Emma loves adding a sprinkle of rainbow sprinkles for “unicorn French toast,” and while it’s not my style, it makes her smile every time.

Storing and Serving Your Cinnamon Roll French Toast

This dish is best enjoyed fresh, but if you have leftovers (lucky you!), here’s how to store and reheat them. I learned this after making a double batch for a holiday brunch and realizing I didn’t want any of it to go to waste.

• Storing: Let the French toast cool completely, then store it in an airtight container in the fridge for up to 2 days. Layer parchment paper between slices to prevent sticking.
• Reheating: Warm slices in a 350°F oven for 5-7 minutes or in a skillet over medium heat for 1-2 minutes per side. Microwaving works in a pinch but makes them soggy, so I avoid it.
• Serving Suggestions: Serve with a side of crispy bacon or sausage for a savory balance, or pair with fresh fruit salad to lighten things up. David’s coffee is non-negotiable in our house – a medium roast with nutty notes pairs perfectly with the cinnamon sweetness.

For special occasions, I like to set up a topping bar with whipped cream, berries, nuts, and both maple syrup and cream cheese glaze. It makes the meal feel interactive and fun, especially for kids.

Conclusion

Cinnamon Roll French Toast is more than just a brunch dish – it’s a memory-maker. Whether you’re serving it for a holiday gathering, a lazy weekend with family, or just because you deserve a treat, this recipe brings warmth and joy to the table. I’ve spent years perfecting it, from my early days burning batches in Nonna Rosa’s kitchen to teaching my kids how to whisk the custard. It’s a reminder that baking is about creating moments, not just desserts. So grab those cinnamon rolls, get that skillet sizzling, and make this recipe your own. I can’t wait to hear how it turns out for you – and don’t worry if your first try isn’t perfect. Trust me, mine wasn’t either!

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Explore More Delicious Dessert Recipes

• Cinnamon Roll Cheesecake
• Easy Vegan Chocolate Cake Recipe to Make
• Heavenly Strawberry Crunch Cheesecake

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FAQs – Cinnamon Roll French Toast

Here are the most common questions readers ask about making Cinnamon Roll French Toast, with clear and helpful answers to ensure your recipe turns out perfectly every time.

1. Can I use store-bought cinnamon rolls?

Yes! Store-bought cinnamon rolls (baked or pre-packaged) work very well for this recipe. They save time and still absorb the custard beautifully. Just avoid frosted or overly gooey varieties, as they can become too wet when soaked.

2. Can I make this recipe ahead of time?

Absolutely. You can prepare the French toast up to the soaking stage and refrigerate it overnight in a covered dish. In the morning, cook or bake as directed. This makes it perfect for holiday mornings or entertaining.

3. How do I store leftovers?

Let the French toast cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet, oven, or toaster oven to keep the edges crispy.

4. Can I freeze Cinnamon Roll French Toast?

Yes. Place cooled slices between parchment paper and freeze in a sealed container or freezer bag. Reheat directly from frozen in a toaster oven or conventional oven at 350°F (175°C) for about 10–15 minutes.

5. Is this recipe kid-friendly?

Definitely! Kids love the soft, sweet flavor. You can even let them help dip the rolls in the batter or choose their toppings—like bananas, mini chocolate chips, or a light dusting of powdered sugar.

6. What can I use instead of milk?

You can substitute any milk alternative, such as almond milk, oat milk, or coconut milk. Just make sure it’s unsweetened to control the overall sugar level in the dish.

7. Can I use homemade cinnamon rolls?

Yes, and it’s a great way to use leftover rolls. Homemade versions often have more flavor and texture. Just make sure they’re not too soft or freshly iced before dipping.

8. How do I avoid soggy French toast?

Avoid over-soaking and use slightly stale or day-old rolls for better structure. Also, cook on medium heat so the interior has time to cook through without the outside burning.

9. What’s the best way to make it for a crowd?

Use the baked variation! Place the soaked rolls in a greased casserole dish, pour the remaining batter over, and bake at 350°F (175°C) for about 20–25 minutes. It’s hands-off and perfect for serving multiple people at once.

10. Can I make it without eggs?

Yes, you can substitute eggs with a plant-based alternative like a flax egg or a commercial egg replacer. Combine 1 tbsp ground flaxseed with 2.5 tbsp water for each egg. Let it sit for 5 minutes before using.