If you love cinnamon rolls and French toast, this mash-up is your sweet spot. It’s warm, soft in the middle, and lightly crisp on the edges with ribbons of cinnamon sugar in every bite. Even better, it’s easy to make with simple ingredients you probably already have.
Whether you’re cooking for a lazy Sunday or treating guests, this breakfast feels special without a lot of fuss. Pour on the icing, add a little fruit, and you’ve got pure brunch bliss.
What Makes This Special
This recipe brings the best of both worlds into one skillet. You get the swirl and spice of a cinnamon roll with the custardy richness of French toast.
The cinnamon sugar caramelizes on the pan, so you get those golden, sticky edges that taste like the best part of a bakery pastry. It’s quick, flexible, and works with store-bought or homemade dough, or even sturdy bread if that’s what you have. It’s also great for feeding a crowd, since you can scale it up or bake it in the oven.
What You’ll Need
- For the French toast:
- 1 tube (12–16 oz) refrigerated cinnamon roll dough with icing, or 6–8 leftover cinnamon rolls, or 8 slices sturdy bread (brioche, challah, or Texas toast)
- 3 large eggs
- 3/4 cup milk (whole or 2%; use half-and-half for richer custard)
- 2 tablespoons heavy cream or additional milk (optional, for extra richness)
- 1 tablespoon granulated sugar or brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- Butter or neutral oil for the pan
- For the cinnamon swirl (if using bread):
- 2 tablespoons softened butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- For topping:
- Icing from the cinnamon roll package or 1/2 cup powdered sugar mixed with 1–2 tablespoons milk
- Optional: maple syrup, chopped pecans, sliced bananas, or fresh berries
Instructions
- Prep the batter. In a shallow bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and a pinch of salt until smooth. This is your custard.
- If using cinnamon roll dough: Unroll each cinnamon roll into a long strip, then loosely re-roll or fold into thicker spirals so they’re about 1-inch thick. This helps them cook through without drying out.
- If using leftover cinnamon rolls: Slice each roll horizontally into 2–3 rounds. This exposes more surface area to the custard and crisps beautifully.
- If using bread: Stir softened butter, brown sugar, and cinnamon together. Spread on one side of each bread slice to mimic a cinnamon roll swirl.
- Soak. Dip the dough spirals, sliced rolls, or prepared bread into the custard. Let them soak 15–30 seconds per side. They should be moist but not falling apart.
- Heat the pan. Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter or oil. It should gently sizzle when the toast hits the pan, not smoke.
- Cook in batches. Place soaked pieces in the pan. Cook 2–4 minutes per side, adjusting heat so they turn deeply golden without burning. If using raw cinnamon roll dough, cook a bit longer on lower heat and press gently with a spatula to help the centers cook through.
- Finish in the oven (optional but helpful). For thicker pieces or raw dough, transfer to a 325°F (165°C) oven for 6–10 minutes to ensure the centers are set. This avoids a doughy middle.
- Warm the icing. Heat the cinnamon roll icing in the microwave for 10–15 seconds until pourable. If making your own, whisk powdered sugar with milk until silky. Add a drop of vanilla if you like.
- Serve. Plate the French toast and drizzle with icing. Add maple syrup if you want it extra sweet, and finish with berries, bananas, or chopped nuts for texture.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep icing separate if possible.
- Freezer: Freeze cooked pieces (without icing) on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.
- Reheating: Reheat in a 325°F (165°C) oven or toaster oven for 8–10 minutes. For a quick option, use a skillet over medium heat with a pat of butter. Microwave works in a pinch, but you’ll lose crispness.
- Make-ahead: Mix the custard the night before and keep chilled. Cook fresh in the morning for best texture.
Why This is Good for You
This is a comfort breakfast, but there are ways to make it feel balanced.
Eggs provide protein, which helps keep you full and tempers the sweetness. Milk or half-and-half adds calcium and vitamin D. If you serve it with berries, you add fiber and antioxidants, while nuts bring healthy fats and crunch.
You can also reduce added sugar by skipping syrup and using lightly sweetened icing.
Pitfalls to Watch Out For
- Soggy middles: If pieces are thick, give them a brief bake after pan-cooking. Lower heat and longer time help the center set.
- Burnt sugar: Cinnamon sugar can scorch fast. Keep heat at medium and add fresh butter between batches.
- Over-soaking: A quick dunk is enough. If bread sits too long, it will fall apart.
- Skipping salt: A small pinch brightens flavors and keeps the sweetness in check.
- Cold pan: If the pan isn’t hot, the toast steams instead of browns. Look for a gentle sizzle when it hits the surface.
Variations You Can Try
- Orange glaze: Add 1 teaspoon orange zest to the icing and a splash of orange juice for brightness.
- Apple pie style: Sauté sliced apples with butter, cinnamon, and a little brown sugar. Spoon over the French toast.
- Maple pecan: Stir chopped toasted pecans into the icing and drizzle with warm maple syrup.
- Cream cheese swirl: Mix softened cream cheese with a little powdered sugar and vanilla. Dollop on top or spread between layers.
- Protein boost: Whisk 1–2 tablespoons Greek yogurt into the custard for extra body, or serve alongside.
- Lighter option: Use 1% milk, reduce sugar in the custard, and skip syrup in favor of fresh fruit.
FAQ
Can I use regular bread instead of cinnamon rolls?
Yes. Choose thick, sturdy slices like brioche or challah. Add a quick cinnamon sugar spread to mimic that cinnamon roll flavor.
How do I make sure the centers aren’t raw?
Cook on medium heat until golden, then finish in a 325°F (165°C) oven for several minutes.
Thicker pieces and raw dough benefit from this step.
Do I have to use the icing that comes with the dough?
No. You can make a simple glaze with powdered sugar and milk, or go lighter with a drizzle of warm maple syrup.
Can I make this in a casserole style?
Absolutely. Cut cinnamon rolls or bread into chunks, toss with custard, and bake in a greased dish at 350°F (175°C) for 30–40 minutes until set and golden.
Add icing on top.
What’s the best pan to use?
A nonstick skillet or well-seasoned griddle works best. Cast iron is great, but lower the heat slightly and use enough butter to prevent sticking.
Is there a dairy-free option?
Use a dairy-free milk like almond or oat, and cook with oil or a plant-based butter. For icing, mix powdered sugar with dairy-free milk.
How do I keep the first batch warm?
Place cooked pieces on a wire rack set over a sheet pan in a 200°F (95°C) oven.
The rack prevents sogginess.
Can I reduce the sugar?
Yes. Skip the sugar in the custard or decrease it by half. Rely on cinnamon and vanilla for flavor, then add just a light drizzle of icing.
In Conclusion
Cinnamon Roll French Toast is the kind of breakfast that feels like a treat but doesn’t require a ton of work.
The cinnamon aroma, golden edges, and creamy icing bring bakery-level comfort to your kitchen. Keep the steps simple, watch the heat, and finish in the oven if needed for that perfect texture. Add fruit or nuts on top, and you’ve got a crowd-pleaser that’s easy to customize and even easier to love.
