cinnamon roll french toast

Name: Cinnamon Roll French Toast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 count Cinnamon Rolls; 0.5 cup Milk; 2 large Eggs; 0.25 teaspoon Vanilla Extract; 0 teaspoon Cinnamon (Optional, for extra flavor); 1 tablespoon Butter

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Okay, so you know how some mornings you just *need* something sweet, something comforting, something that feels like a warm hug on a plate? That’s exactly where this cinnamon Roll French Toast comes in. I’m telling you, it’s pure magic. It’s like taking all the gooey, spiced goodness of a fresh cinnamon roll and transforming it into the ultimate breakfast indulgence. Forget your basic French toast; this is the upgrade you didn’t even know you were missing. I remember the first time I tried to combine these two favorites – it was a bit of an accident, honestly, with some leftover cinnamon roll dough and a loaf of slightly stale bread. But oh my goodness, the result was so surprisingly incredible that it’s become a weekend ritual in our house. It’s definitely a contender for the best cinnamon roll French toast out there, and I’m so excited to share it with you!

What is cinnamon roll french toast?

So, what exactly *is* Cinnamon Roll French toast? Think of it as the most decadent, flavor-packed French toast you can imagine. Instead of just using regular bread, we’re going to infuse that classic French toast batter with all the warm spices and sweet flavors that make cinnamon rolls so irresistible. We’ll use a rich custard, but with an extra punch of cinnamon, a hint of brown sugar, and maybe even a tiny splash of vanilla extract. The bread gets soaked in this glorious mixture, then pan-fried until it’s golden brown and wonderfully custardy on the inside. It’s not just French toast with cinnamon sprinkled on top; it’s a full-on cinnamon roll experience baked into every slice. It’s essentially a love letter to two of the most beloved breakfast pastries, all rolled into one glorious dish. This recipe truly captures the essence of that swirl of cinnamon and sugar.

Why you’ll love this recipe?

There are so many reasons why this cinnamon roll French toast is my go-to and why I know you’ll fall in love with it too. First off, the flavor! It’s an absolute symphony. You get that warm, comforting hug of cinnamon, the sweetness of the brown sugar, all enveloped in a perfectly cooked, custardy bread. It’s rich, it’s decadent, and it tastes like a special occasion, even if it’s just a Tuesday morning. And honestly, for something that tastes this amazing, it’s surprisingly simple to whip up. The ingredients are all pretty standard pantry staples, and the steps are straightforward. What I love most about this is how it makes my kitchen smell like a bakery. Seriously, the aroma alone is worth it! It’s also incredibly cost-effective compared to buying fancy cinnamon rolls or a gourmet breakfast. Plus, it’s super versatile. You can easily adapt it to your preferences. If you’re a fan of my overnight French Toast Casserole or my classic buttermilk pancakes, you’ll find the heartiness and comfort in this recipe just as satisfying. It’s a crowd-pleaser for sure, and it’s one of those dishes that just makes everyone happy.

How do you make cinnamon roll French toast?

Quick Overview

This recipe is all about taking familiar flavors and techniques and elevating them to something truly special. We’ll whisk up a spiced custard, dip thick slices of bread, and pan-fry them to golden perfection. The key is using good quality bread and not rushing the soaking process. The result is a breakfast that’s incredibly moist and flavorful throughout, with those lovely hints of cinnamon and brown sugar echoing the beloved Cinnamon Roll experience. It’s incredibly satisfying and surprisingly easy.

Ingredients

For the Main Batter:
* 6-8 thick slices of challah, brioche, or even good quality white bread (about 1-inch thick). Day-old bread is actually best because it soaks up more of the custard without getting soggy. If your bread is super fresh, you might want to lightly toast it first for about 5 minutes on each side to dry it out a little.
* 4 large eggs. These are the backbone of our custard, giving it that rich, creamy texture.
* 1 ½ cups whole milk. You can use 2% or even half-and-half for an extra decadent touch, but whole milk is my sweet spot for consistency.
* ¼ cup packed light brown sugar. This adds that lovely caramel-like sweetness that’s crucial for that Cinnamon Roll vibe.
* 2 teaspoons ground cinnamon. Don’t be shy with the cinnamon! This is what truly makes it taste like a cinnamon roll.
* ½ teaspoon ground nutmeg. Just a whisper of nutmeg adds a wonderful warmth that complements the cinnamon beautifully.
* 1 teaspoon vanilla extract. Always use pure vanilla extract if you can; it makes a world of difference in flavor.
* A pinch of salt. This might seem odd in a sweet dish, but it really helps to balance the flavors and make the sweetness pop.

For the Filling:
* ¼ cup softened unsalted butter. Make sure it’s truly soft, not melted, so you can spread it easily.
* ¼ cup packed light brown sugar. More brown sugar goodness!
* 2 teaspoons ground cinnamon. Yes, even more cinnamon!
* Optional: A tablespoon or two of chopped pecans or walnuts if you like a little crunch.

For the Glaze:
* 1 cup powdered sugar (also known as confectioners’ sugar). Sifted is best to avoid lumps.
* 2-3 tablespoons milk (or heavy cream for extra richness). Start with 2 and add more until you reach your desired drizzling consistency.
* ½ teaspoon vanilla extract.
* Optional: A tiny pinch of cinnamon for an extra cinnamon kick in the glaze.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven ready. Preheat it to 375°F (190°C). While that’s heating up, grab a large, rimmed baking sheet or a 9×13 inch baking dish. You can lightly grease it with butter or cooking spray, or line it with parchment paper for super easy cleanup. Having your pan ready means you can move straight from cooking to baking without any fuss.

Step 2: Mix Dry Ingredients

In a large bowl, the one you’ll be dipping your bread in, whisk together the eggs until they’re nice and frothy. Then, pour in the milk, packed brown sugar, cinnamon, nutmeg, vanilla extract, and that little pinch of salt. Whisk it all together really well until everything is thoroughly combined and the brown sugar has dissolved as much as possible. You want this custard to be smooth and uniform. I always give it a good whisk for at least a minute to make sure the eggs are fully incorporated and there are no streaks of white.

Step 3: Mix Wet Ingredients

Actually, Step 2 *was* mixing the wet and dry ingredients together! The eggs are technically wet, and we’re combining them with the milk and the spices, which are dry. So, you’ve just completed this step by making your beautiful custard base!

Step 4: Combine

This step is already done in Step 2 when we mixed all the custard ingredients together in one bowl. The magic happens when we dip the bread into this wonderful mixture. Just make sure your custard is smooth and ready for its starring role!

Step 5: Prepare Filling

In a small bowl, mash together the softened butter, brown sugar, and cinnamon with a fork until it forms a thick paste. This is your cinnamon swirl filling. It should be spreadable but not runny. If you’re adding nuts, stir them in now. This little bit of filling is what gives it that authentic cinnamon roll heart.

Step 6: Layer & Swirl

Now for the fun part! Take your bread slices and dip them into the custard mixture, letting them soak for about 30 seconds per side. Don’t let them get *too* soggy, or they’ll fall apart. You want them nicely saturated. Place the soaked bread slices in your prepared baking dish, making sure they’re in a single layer as much as possible. Now, dollop spoonfuls of the cinnamon-sugar butter mixture over the bread slices. You can use a knife or a spatula to gently spread it a bit, but don’t worry about covering every inch. Then, using a skewer or the tip of a knife, gently swirl the butter mixture into the bread. You’re not looking for perfection here, just lovely ribbons of cinnamon goodness. It’s okay if some of it stays on top. Then, you can drizzle a little extra custard over the top if you have any leftover, just to make sure every nook and cranny is covered.

Step 7: Bake

Pop that baking dish into your preheated oven. Bake for about 25-35 minutes, or until the French toast is puffed up, golden brown around the edges, and a knife inserted into the center comes out clean. The exact time will depend on your oven and the thickness of your bread. Keep an eye on it, especially towards the end, to prevent burning. If the top starts browning too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once it’s baked to perfection, carefully remove the dish from the oven. Let it cool in the dish for about 5-10 minutes. This helps it set up a bit. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk (or cream), and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you reach a pourable, drizzly consistency. If you like, stir in that tiny pinch of cinnamon. Once the French toast has cooled slightly, generously drizzle the glaze all over the top. It should ooze down the sides just like a real cinnamon roll!

Step 9: Slice & Serve

Now comes the best part: serving! Cut the cinnamon roll French toast into squares or rectangles directly from the baking dish. Serve it warm, with extra glaze perhaps drizzled on each individual serving. It’s absolutely divine as is, but you can also add a dusting of powdered sugar or a dollop of whipped cream if you’re feeling extra fancy.

What to Serve It With

This cinnamon roll French toast is a star on its own, but it also plays wonderfully with a few friends! For a classic breakfast, a good cup of hot coffee is a must. The bitterness of the coffee cuts through the sweetness beautifully. Sometimes, I’ll serve it with a side of fresh berries – the tartness of raspberries or strawberries is a lovely contrast. If you’re going for a full-on brunch spread, this is your centerpiece! I love pairing it with some crispy bacon or sausage for a savory element. A light, fresh fruit salad also rounds out the meal nicely. For a more elegant brunch, consider adding a mimosa or a sparkling cider. As a dessert, it’s pure indulgence. A scoop of vanilla bean ice cream melting into a warm piece? Unbeatable! Or, a drizzle of caramel sauce alongside the glaze makes it extra special. For cozy snacks, it’s perfect on its own, maybe with a warm glass of milk. My kids always ask for this on lazy weekend mornings, and it’s just so satisfying to see their faces light up. It’s the ultimate comfort food, elevated.

Top Tips for Perfecting Your Cinnamon Roll French Toast

Over the years, I’ve picked up a few tricks to make this cinnamon roll French toast absolutely perfect every single time. First, the bread is key! I cannot stress enough how much better it is with day-old bread. If you only have fresh bread, lightly toasting it first is a game-changer. It creates a porous surface that absorbs all that delicious custard without turning into mush. When you’re mixing your custard, make sure to whisk it really well. You want it smooth and homogenous. I learned this the hard way when I had little pockets of unmixed egg white! For the filling, I always use softened butter, not melted. Melted butter tends to make the filling too runny and can seep out too much during baking. Softened butter creates a lovely, spreadable paste that stays put. When you’re layering, don’t overdo the filling. A little goes a long way to create those beautiful swirls. And when you swirl, be gentle! You want ribbons of cinnamon, not a muddy mess. For baking, always keep an eye on it. Ovens can be so finicky. If the top is browning too quickly, a loose tent of foil is your best friend. For the glaze, patience is a virtue. Let the French toast cool slightly before glazing. If it’s too hot, the glaze will just melt and disappear. You want that beautiful, thick drizzle. Finally, don’t be afraid to experiment with variations. I’ve tried adding a touch of orange zest to the custard, or even a pinch of cardamom for a different spice profile. Once you get the hang of it, it’s incredibly adaptable!

Storing and Reheating Tips

This cinnamon roll French toast is best enjoyed fresh, but it does store surprisingly well! If you have leftovers, let them cool completely before storing. For room temperature storage, cover the dish tightly with plastic wrap or foil and it should be fine for up to a day. However, for longer storage, I always pop it into the refrigerator. Store it in an airtight container or cover the original baking dish tightly. It will keep well in the fridge for about 2-3 days. The glaze might soften a bit, but it’s still delicious. If you want to freeze it, that’s also an option! Let it cool completely, then cut it into individual portions or leave it as a whole slab. Wrap it tightly in plastic wrap, then in foil, or place it in a freezer-safe container. It should last in the freezer for about 1-2 months. To reheat, I usually prefer the oven. For refrigerated portions, I’ll pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. If reheating from frozen, it will take longer, maybe 20-25 minutes, and you might want to cover it with foil to prevent the top from drying out. You can also reheat individual slices in a toaster oven or even briefly in a microwave, though the texture might be slightly softer. For the glaze, I like to add a fresh drizzle after reheating, especially if it was frozen, to bring back that beautiful finish.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can definitely make a gluten-free version. The key is to use a good quality gluten-free bread that holds up well. Challah or brioche styles often have gluten-free versions that work beautifully. You might need to adjust the soaking time slightly, as gluten-free bread can sometimes absorb liquid differently. Some people have success with a blend of gluten-free flour in the batter itself if they are using a very porous GF bread, but usually, just substituting the bread is enough. The texture will be a bit different, perhaps a little less chewy, but it will still be incredibly delicious and packed with cinnamon roll flavor.

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s inspired by cinnamon rolls and made with bread. If you’re thinking of a zucchini bread recipe, then peeling is usually optional. The skin contains nutrients and adds a bit of color, but if you prefer a smoother texture or have concerns about pesticides, peeling is an option. For this particular cinnamon roll French toast, however, no zucchini is involved!

Can I make this as muffins instead?

That’s a fun idea! While this recipe is designed for slices of bread, you could adapt it into a muffin or even a bread pudding style. You would likely want to cube the bread, soak it in the custard, and then mix in the cinnamon filling, distributing it evenly. You’d bake it in muffin tins or a baking dish until set. It would be more like a baked French toast casserole or a bread pudding with cinnamon roll swirls. The baking time would need to be adjusted significantly, likely starting around 20-25 minutes for muffins, and you’d check for doneness with a toothpick. The glaze would still be the perfect finishing touch!

How can I adjust the sweetness level?

There are a few ways to adjust the sweetness. In the batter, you can reduce the brown sugar slightly, perhaps to 3 tablespoons, though I find ¼ cup gives it that true cinnamon roll flavor. For the filling, you can also cut back on the brown sugar there if you prefer. In the glaze, this is where you have the most control. Start with less powdered sugar and add more to taste, or use less milk to make it thicker and less sweet. You can also use a simple dusting of powdered sugar instead of a full glaze for a lighter sweetness. If you want to use natural sweeteners, you could experiment with maple syrup in the batter or glaze, but be aware it might change the texture and consistency slightly.

What can I use instead of the glaze?

If you’re not a fan of a sweet glaze, or just want to change things up, there are plenty of alternatives! A simple dusting of powdered sugar is always elegant and delicious. Whipped cream is a classic pairing that adds a lovely lightness. A drizzle of warm maple syrup is also fantastic, especially if you want to lean into the breakfast side of things. Caramel sauce is another decadent option for a dessert-like feel. You could even serve it with a dollop of cream cheese frosting – that would really amp up the cinnamon roll vibes!

Final Thoughts

Honestly, this cinnamon roll French toast is one of those recipes that just makes my heart happy. It’s the perfect blend of comfort, decadence, and ease. It’s the kind of dish that turns an ordinary morning into something truly special, filling your home with an aroma that’s simply irresistible. It’s proof that you don’t need to be a master baker to create something that tastes like it came straight from a fancy bakery. I really hope you give this a try and that it becomes a beloved recipe in your home too. If you’re looking for more breakfast inspiration, be sure to check out my recipe for Fluffy Blueberry Pancakes or my Easy Overnight Oats. They’re both winners in my book! I can’t wait to hear what you think of this cinnamon roll French toast. Let me know in the comments below how yours turned out, or if you tried any fun variations!

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