Cinnamon Roll French Toast: A Decadent Twist on Breakfast Classics

Okay, hear me out: you take the gooey, cinnamon-swirled joy of a cinnamon roll and shove it into breakfast’s royalty — French toast. Sounds sinful? Good, it should. I promise this recipe fixes those sad weekday breakfasts and makes brunch feel like a mini celebration. If you love cinnamon-forward breakfast ideas, you might also enjoy this excellent banana cinnamon French toast recipe that plays with flavors in a similar, delightful way.

I first made Cinnamon Roll French Toast on a lazy Sunday when I wanted something special but not complicated. I used store-bought cinnamon rolls (no shame there), and ended up with a plate that made guests whisper “wow” between bites. Ever had a breakfast that deserved a slow clap? This one did.

What exactly is Cinnamon Roll French Toast?

Let’s keep it simple. Cinnamon Roll French Toast blends soft, custardy French toast with the sweet swirls and cream cheese icing of a cinnamon roll. You can make it from scratch, or you can use pre-made cinnamon rolls for a shortcut — I won’t judge. You get the cinnamon punch, the pillowy texture, and the sugary glaze in one bite.

Why does this work so well? French toast soaks up the custard and gives a tender inside; cinnamon rolls already have flavor built in, so the result feels double-decker delicious. Who wouldn’t want that in the morning?

Ingredients (what you need)

I keep this list short so you can shop in under five minutes. Bold items show the essentials.

• 6 large cinnamon rolls (store-bought or homemade)
• 3 large eggs
• 1 1/4 cups milk (whole milk gives the richest result)
• 1/3 cup heavy cream (optional, but I use it for extra custardy goodness)
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon (because, duh)
• Pinch of salt
• Butter or oil for the pan
• Optional toppings: cream cheese icing (if your rolls didn’t come with any), powdered sugar, sliced fruit, or maple syrup

Why these choices? I prefer whole milk and heavy cream because they give a custard that clings to the rolls. You can swap for almond milk if you avoid dairy, but expect slight texture differences.

Method (step-by-step)

Follow these steps and you’ll look like a breakfast wizard. I write this like I make it at home: efficient and forgiving.

1. Preheat and prep. Preheat your oven to 350°F (175°C) if you plan to keep finished pieces warm. Line a baking sheet with parchment paper. I always preheat the pan, too — it helps with that golden crust.
2. Make the custard. In a wide bowl, whisk eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until smooth. You want a shallow dish big enough to dip the rolls.
3. Slice the rolls. Cut each cinnamon roll in half horizontally so the custard can soak into the soft interior. Don’t compress them; keep the shape intact.
4. Soak briefly. Dip each half into the custard for 10–20 seconds per side. You want the custard to coat and slightly soak in, but not turn the rolls into mush.
5. Cook on stove. Heat a skillet over medium heat and add butter. Place soaked rolls cut-side down and cook 2–3 minutes until golden. Flip and cook another 2 minutes.
6. Finish in the oven (optional). If you made a large batch, transfer the skillet or place rolls on a baking sheet and bake 8–10 minutes to ensure warm, gooey interiors without burning the outside.
7. Top and serve. Drizzle with cream cheese icing or warm maple syrup. Add fruit or nuts if you like texture contrast.

Pro tip: If you use very sweet cinnamon rolls, reduce added sugar in the custard by a tablespoon or two. I do this when I use bakery rolls since they already bring the sugar heat.

Quick variations (because variety keeps life interesting)

Want to experiment? Try one of these quick swaps.

• Chocolate-hazelnut twist: Spread a thin layer of Nutella inside before assembling. Bold move, tasty result.
• Apple-cider version: Add 1 tsp apple pie spice instead of plain cinnamon, and top with sautéed apples.
• Boozy brunch: Splash 1 tbsp rum or bourbon into the custard. I’m not judging — you’re brunching.
• Savory-sweet: Use a cream cheese-herb spread and top with bacon for a sweet-savory balance that hits different.

Why try variations? I love tweaking based on who’s at the table. Babies: keep it plain. Guests who like drama: add booze. IMO, you won’t regret any of these.

Tools and timing (what to use and how long it takes)

Don’t overcomplicate the tools. You need:

• A wide shallow bowl for custard
• A nonstick skillet or cast-iron pan
• Spatula
• Baking sheet (if finishing in oven)

Timing breakdown:

• Prep: 5–10 minutes
• Cook per batch: 10–15 minutes
• Total: ~25–35 minutes for a family-sized batch

Why mention this? Because planning breakfast chaos into a calm brunch matters. You can confidently host and actually enjoy the food.

Serving ideas and presentation

You can serve Cinnamon Roll French Toast three ways: casual, luxe, or party-style.

Casual:

• Stack and drizzle with maple syrup.
• Add butter and powdered sugar.

Luxe:

• Warm cream cheese icing over the top.
• Add fresh berries and a sprig of mint.

Party-style:

• Make smaller sliders with mini rolls.
• Serve a toppings bar: toasted pecans, banana slices, whipped cream, and various syrups.

Presentation matters less than flavor, but come on — a little garnish makes your Instagram look intentional, not accidental. FYI, people eat with their eyes first.

Troubleshooting (common mistakes and fixes)

I’ve messed this up a few times, so learn from me.

• Problem: Soggy center. Fix: Soak for a shorter time and finish in the oven.
• Problem: Burned exterior, raw inside. Fix: Lower heat and cover the pan for a minute to let the middle warm.
• Problem: Too sweet. Fix: Skip powdered sugar and use plain whipped cream instead.

These fixes keep you calm and in control when breakfast threatens to go rogue.

Quick FAQ

Why this recipe works (short nerdy bit)

This recipe works because you combine two textures and flavor profiles that complement each other. The custard softens and flavors the dough, while the cinnamon swirl keeps each bite interesting. The cream cheese icing adds acidity and richness, cutting through the sweetness. Ever tasted balance that felt almost sinful? This one hits that mark.

Final tips (because small details matter)

• Warm the icing slightly for easier drizzling.
• Use real vanilla extract. Cheap imitations add weird notes.
• Make extra custard if you love a really saturated interior.
• Serve immediately for the best contrast between crisp edges and soft center.

You’ll look like you planned this intentionally, even if you threw it together at the last minute.

Conclusion

Cinnamon Roll French Toast gives you comfort, drama, and flavor in one plate. You can go lazy with store-bought rolls or flaunt your baking skills and make them from scratch. Either way, you end up with a breakfast that feels like a treat and performs like a crowd-pleaser. Try it this weekend and report back — I’ll be curious how you fancify yours. Want to impress guests? Top with warm cream cheese icing and watch them swoon. 🙂