Cinnamon Roll French Toast Recipe

I finally perfected Cinnamon Bun French Toast with one unexpected twist that has everyone begging me for the recipe.

I always say you can bend the rules of breakfast, and this Cinnamon Roll French Toast proves it. Who says you can’t have the best of both worlds?

I take refrigerated cinnamon rolls with the icing packet and treat them like a secret weapon, add a splash of vanilla extract, and end up with something dangerously sticky and soft. It’s not your typical Cinnamon Bun French Toast, it’s a playful remix that makes you rethink mornings and crave that next bite.

If youre hunting for French Toast Ideas that will actually change how you brunch, this one will stick in your head, guaranteed.

Ingredients

• Pre-sweetened dough, big on carbs and sugar, gives that sticky sweet comfort.
• Rich in protein and fats, help bind and add fluffy texture, not very sweet.
• Adds creaminess, supplies calcium and more fat than skim, makes batter richer.
• Warm spice, almost no calories, adds fragrant sweetness and depth without sugar.
• Fatty and tangy, creamy frosting base, adds richness and a little tang.
• Super fine sugar, melts into frosting, pure sweet, no fiber or protein.
• Browned or melted, gives golden crust, lots of saturated fat and flavor.

Ingredient Quantities

• 1 (8 ounce) tube refrigerated cinnamon rolls with icing packet
• 3 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream (optional)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• pinch of salt
• 2 tablespoons unsalted butter
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 to 3 tablespoons milk or heavy cream
• maple syrup for serving (optional)
• additional powdered sugar for dusting (optional)

How to Make this

1. Take the icing packet off the cinnamon roll tube and set it aside, then open the rolls and flatten each one slightly with your palm so they soak up the custard better.

2. In a shallow bowl whisk 3 large eggs, 1 cup whole milk, optional 1/4 cup heavy cream, 1 teaspoon vanilla, 1 teaspoon ground cinnamon and a pinch of salt until smooth.

3. Dip each flattened cinnamon roll into the egg mixture, let it soak 8 to 12 seconds per side so it’s saturated but not falling apart.

4. Heat a nonstick skillet or griddle over medium heat and melt 2 tablespoons unsalted butter across the surface, add more if the pan looks dry when you cook a second batch.

5. Cook the soaked rolls 3 to 4 minutes per side until golden brown and cooked through, lower the heat if they brown too fast on the outside.

6. While the last batch cooks make the cream cheese glaze: beat 4 ounces softened cream cheese until smooth, add 1 cup powdered sugar and 2 to 3 tablespoons milk or heavy cream and whisk until silky; stir in the reserved icing packet if you want it sweeter or thinner.

7. Plate the warm Cinnamon Roll French Toast and spoon the cream cheese glaze over each piece so it melts into the toast.

8. Serve right away with maple syrup if you want extra sweetness and dust with additional powdered sugar, optional.

9. Tip: If making many servings keep cooked rolls warm on a baking sheet in a 200 F oven while you finish the rest, and don’t overcrowd the pan so they get perfectly crisp.

Equipment Needed

1. Nonstick skillet or griddle, 10 to 12 inch so the rolls fit
2. Baking sheet and oven to keep finished rolls warm at 200 F
3. Shallow bowl for the egg custard
4. Whisk for mixing the custard and also the glaze
5. Mixing bowl plus a hand mixer or a sturdy whisk for the cream cheese glaze
6. Spatula or turner for flipping the soaked rolls
7. Measuring cups and spoons for eggs, milk, sugar and spices
8. Rubber spatula or spoon to scrape the glaze and the reserved icing packet

FAQ

Cinnamon Roll French Toast Recipe Substitutions and Variations

• 1 (8 ounce) tube refrigerated cinnamon rolls with icing packet: swap for 8 slices brioche or challah (treat like thick french toast and sprinkle a mix of 1 tsp cinnamon + 2 tbsp brown sugar between layers) or use frozen cinnamon rolls thawed; you’ll lose the exact swirl but get the sweet cinnamon flavor.
• 1 cup whole milk: use 2% or even skim for a lighter dish, or swap for 1 cup unsweetened almond or oat milk if you need dairy free; flavor and richness will be a bit milder.
• 1/4 cup heavy cream (optional): use 1/4 cup half and half, or make a quick hack with 3 tbsp whole milk + 1 tbsp melted butter to mimic the fat and mouthfeel.
• 4 ounces cream cheese, softened: swap with 4 oz mascarpone for a richer, less tangy spread, or use plain Greek yogurt (about 3/4 cup) thinned with a tablespoon of milk for a lighter, tangier frosting; dairy free cream cheese works too.

Pro Tips

1. Don’t over soak them, you’ll end up with a soggy mess. Flatten the rolls a bit so they absorb faster but try one first to figure out how long your particular batch needs because ovens and pans vary.

2. Watch the heat, if they brown too fast turn it down a little. A heavy skillet or griddle gives more even color and add a pat of butter between batches when the pan looks dry so they don’t stick or burn.

3. For a silky glaze warm the cream cheese just a few seconds in the microwave so it mixes easier, then add milk a teaspoon at a time until it’s the texture you want. Stir in the reserved icing if you want it sweeter or thinner, works really well.

4. Keep cooked pieces crisp by placing them on a wire rack over a sheet pan in a 200 F oven, don’t stack them. If you gotta hold them longer loosely tent with foil but don’t seal or they’ll steam and go limp.

Cinnamon Roll French Toast Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I finally perfected Cinnamon Bun French Toast with one unexpected twist that has everyone begging me for the recipe.

Pin

Servings

8

servings

Calories

465

kcal

Equipment: 1. Nonstick skillet or griddle, 10 to 12 inch so the rolls fit
2. Baking sheet and oven to keep finished rolls warm at 200 F
3. Shallow bowl for the egg custard
4. Whisk for mixing the custard and also the glaze
5. Mixing bowl plus a hand mixer or a sturdy whisk for the cream cheese glaze
6. Spatula or turner for flipping the soaked rolls
7. Measuring cups and spoons for eggs, milk, sugar and spices
8. Rubber spatula or spoon to scrape the glaze and the reserved icing packet

Ingredients

• 1 (8 ounce) tube refrigerated cinnamon rolls with icing packet

• 3 large eggs

• 1 cup whole milk

• 1/4 cup heavy cream (optional)

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• pinch of salt

• 2 tablespoons unsalted butter

• 4 ounces cream cheese, softened

• 1 cup powdered sugar

• 2 to 3 tablespoons milk or heavy cream

• maple syrup for serving (optional)

• additional powdered sugar for dusting (optional)

Directions

• Take the icing packet off the cinnamon roll tube and set it aside, then open the rolls and flatten each one slightly with your palm so they soak up the custard better.
• In a shallow bowl whisk 3 large eggs, 1 cup whole milk, optional 1/4 cup heavy cream, 1 teaspoon vanilla, 1 teaspoon ground cinnamon and a pinch of salt until smooth.
• Dip each flattened cinnamon roll into the egg mixture, let it soak 8 to 12 seconds per side so it’s saturated but not falling apart.
• Heat a nonstick skillet or griddle over medium heat and melt 2 tablespoons unsalted butter across the surface, add more if the pan looks dry when you cook a second batch.
• Cook the soaked rolls 3 to 4 minutes per side until golden brown and cooked through, lower the heat if they brown too fast on the outside.
• While the last batch cooks make the cream cheese glaze: beat 4 ounces softened cream cheese until smooth, add 1 cup powdered sugar and 2 to 3 tablespoons milk or heavy cream and whisk until silky; stir in the reserved icing packet if you want it sweeter or thinner.
• Plate the warm Cinnamon Roll French Toast and spoon the cream cheese glaze over each piece so it melts into the toast.
• Serve right away with maple syrup if you want extra sweetness and dust with additional powdered sugar, optional.
• Tip: If making many servings keep cooked rolls warm on a baking sheet in a 200 F oven while you finish the rest, and don’t overcrowd the pan so they get perfectly crisp.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 150g
• Total number of serves: 8
• Calories: 465kcal
• Fat: 22.4g
• Saturated Fat: 11.2g
• Trans Fat: 0.13g
• Polyunsaturated: 0.6g
• Monounsaturated: 4.4g
• Cholesterol: 93mg
• Sodium: 462mg
• Potassium: 285mg
• Carbohydrates: 54.1g
• Fiber: 2g
• Sugar: 30.8g
• Protein: 8.3g
• Vitamin A: 303IU
• Vitamin C: 0.1mg
• Calcium: 105mg
• Iron: 2.25mg