Cinnamon Roll French Toast Recipe

The Morning I Discovered Ultimate Cinnamon Roll French Toast

I still remember the first time I tried to make a fancy brunch for my parents. I was hovering over a skillet of soggy, sad bread, wondering why it wouldn't crisp up. The kitchen smelled like burnt butter and disappointment.

It was a total mess, mostly because I was trying to do too much with dry, stale loaf slices that just didn't have the "soul" for a proper soak.

Then, I had a bit of a "eureka" moment involving two cans of refrigerated dough and a splash of heavy cream I had leftover. I realized that instead of fighting with bread, I could use the pre spiced dough as the foundation. The sizzle when those buttery bites hit the pan was different it was musical.

Since then, I’ve refined the ratios so the center stays custardy while the outside gets that gorgeous, dark gold crust we all crave.

A Decadent Twist On Two Morning Classics

This dish isn't just a breakfast; it's a sensory experience that bridges the gap between a gooey cinnamon bun and a rich French toast. By cutting the rolls into bite sized pieces, we increase the surface area, which means more spots for the egg mixture to cling to and more edges to caramelize.

It’s thick, substantial, and frankly, a bit of a show off on the plate.

We're moving away from the thin, floppy slices of your childhood. This is a "bread pudding style" bake that feels heavy in the best way possible. When you pull this out of the oven, the aroma of spicy cinnamon and toasted sugar will literally pull people out of bed.

It’s the kind of meal that demands you stay in your pajamas a little longer.

The Physics Of The Custard Soak

Starch Gelatinization: The starches in the dough absorb the heavy cream and eggs, swelling to create a structure that holds moisture without turning into mush. Maillard Reaction: The high sugar content in the rolls reacts with the proteins in the egg, creating that signature deep brown color and complex toasted flavor.

If you find yourself running low on time during a busy weekend, this method is much faster than prep heavy dishes like my favorite Overnight Oats recipe. While the oats are great for workdays, this bake is all about that slow motion weekend vibe where the only goal is finishing a second cup of coffee.

Nutritional Profile and Recipe Details

This recipe serves 6 people and provides a rich start to the day. Each serving contains 533 kcal, with a balance of 10.2 g of protein and 28.5 g of fat. While it's a higher sugar treat with 27.8 g per portion, the 59.2 g of carbohydrates provide plenty of energy for a day of activities.

It’s a true brunch staple meant for sharing.

The Elements Of A Perfect Brunch

• 2 cans (12.4 oz each) Refrigerated Cinnamon Rolls: The base. Why this? Provides consistent spice levels and a reliable, airy rise every single time.
  • Substitute: 700g of thick cut brioche cubes (adds 15 mins prep).
• 2 tbsp Unsalted butter, melted: For greasing and richness. Why this? Prevents sticking while adding a nutty, toasted flavor profile.
  • Substitute: Salted butter (omit the extra sea salt).
• 4 Large eggs: The binder. Why this? Creates the custard framework that keeps the rolls moist.
  • Substitute: 1 cup of liquid egg substitute.
• 1/2 cup Heavy cream: The moisture. Why this? Offers a richer, more luxurious texture than whole milk.
  • Substitute: Whole milk (will be slightly less creamy).
• 1 tsp Pure vanilla extract: Flavor enhancer. Why this? Rounds out the sweetness and bridges the cinnamon and cream.
  • Substitute: Almond extract for a nutty twist.
• 1 tsp Ground cinnamon: The aromatic. Why this? Reinforces the spice already present in the dough.
  • Substitute: Pumpkin pie spice.
• 1/4 tsp Sea salt: The balancer. Why this? Sharpens the sweetness so the dish isn't one dimensional.
  • Substitute: Table salt (use a pinch less).

Essential Tools For The Job

You don't need a professional kitchen, but a few basics make this much easier. A 9x13 inch (23x33 cm) baking dish is the standard here. You’ll also want a large mixing bowl and a sturdy whisk to get that custard fully emulsified.

I personally love using a silicone spatula to make sure every drop of that cinnamon sugar butter gets into the pan.

If you have a stand mixer with a whisk attachment, you can use it to aerate the eggs and cream, though a hand whisk works perfectly fine. For the cleanest cuts on the dough, a sharp chef's knife or even a pair of kitchen shears is better than a dull blade, which will just squish the beautiful layers of the rolls.

A step-by-step Guide To Success

1. Preheat the oven to 180°C (350°F). Note: A steady temp ensures the eggs set without burning the sugar.
2. Melt the 2 tbsp unsalted butter and pour it into the bottom of your baking dish, tilting to coat.
3. Open the 2 cans of cinnamon rolls and set the frosting aside. Don't throw the icing away!
4. Cut each individual roll into 6 equal pieces. Note: Small bites create more surface area for the custard to soak.
5. Distribute the dough pieces evenly across the buttered baking dish.
6. Whisk the 4 eggs, 1/2 cup heavy cream, 1 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp salt in a bowl.
7. Pour the custard mixture over the dough bites until every piece is lightly coated.
8. Bake for 20 minutes until the tops are golden brown and the custard is set.
9. Warm the reserved icing in the microwave for 10 seconds until it's pourable.
10. Drizzle the icing over the hot bake and serve immediately while it's still steaming.

Mastering The Texture And Avoiding Soggy Centers

One of the biggest hurdles is getting the bake right. If you undercook it, the middle feels like raw dough; overcook it, and the cream curdles. I always look for a slight jiggle in the center think of it like a cheesecake. The carryover heat will finish the job once it's out of the oven.

Avoiding The Soggy Bottom

If your bake feels too wet, it’s usually because the egg mixture wasn't fully whisked. You want a completely homogenous liquid before pouring. Also, check your oven calibration. If it's running cool, the custard won't evaporate properly, leaving you with a puddle at the bottom of the dish.

Preventing Burnt Sugar Edges

Since cinnamon rolls are packed with sugar, the edges can go from golden to black in a heartbeat. If you notice the corners darkening too quickly, tent the dish with aluminum foil for the last 5 minutes.

This protects the sugar from direct heat while allowing the internal temperature to reach 71°C (160°F).

Common Mistakes Checklist ✓ Whisk the custard until no streaks of egg white remain for a velvety finish. ✓ Don't skip the salt; it's what makes the sugar flavor "pop" instead of being flat. ✓ Use room temperature eggs to help the custard emulsify more smoothly with the cream.

✓ Space the dough pieces slightly; overcrowding prevents the heat from circulating. ✓ Always drizzle the icing while the bake is hot so it seeps into the crevices.

Creative Twists For Your Brunch Table

If you want to move beyond the classic, try adding a handful of toasted pecans or walnuts on top before baking. The crunch of the nuts against the soft dough is incredible. For a fruitier version, toss in some fresh blueberries or sliced strawberries. They'll burst in the oven and create little pockets of natural jam.

Another great trick is to swap the vanilla extract for maple syrup in the custard. This gives it a deep, woodsy sweetness that feels very "autumn." If you’re a fan of the classics, you could even serve this alongside some Fluffy Pancakes from recipe for a full blown breakfast buffet that will satisfy any crowd.

Guidelines For Scaling The Recipe

When scaling down for a solo breakfast, use 1 can of rolls and half the custard ingredients. Use a smaller loaf pan instead of the 9x13 to maintain the height of the bake. Reduce the cook time by about 4 minutes, as smaller thermal masses heat up much faster.

If you’re doubling this for a big party (12+ servings), use two separate 9x13 dishes rather than one giant deep one. This ensures the heat can reach the center of the dough without burning the exterior.

You’ll need to rotate the pans halfway through the 20 minutes to account for any hot spots in your oven.

Culinary Myths About Canned Dough

A common misconception is that canned dough can't produce a "gourmet" result. In reality, these products are professionally formulated for a specific rise and texture. When you treat them as a raw ingredient rather than a finished product, they become a high-quality shortcut.

Another myth is that you need to soak the dough overnight like a traditional French toast casserole. Because this dough isn't dried out like stale bread, an overnight soak will actually cause it to disintegrate. 10 minutes of prep is all it needs to absorb the custard effectively.

Storage Guidelines and Zero Waste Tips

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave if possible; 5 minutes in a 175°C (350°F) oven or air fryer will bring back that "shatter" on the crust that the microwave tends to turn rubbery.

Freezing: You can freeze the baked portions for up to 2 months. Wrap them individually in foil and then place in a freezer bag. To eat, thaw overnight in the fridge and then crisp them up in a pan with a little butter.

Zero Waste: If you have leftover custard, don't toss it! It's essentially a base for bread pudding. Dip a few slices of regular sandwich bread in it and fry them up for a "bonus" snack. If you have extra icing, stir it into your morning coffee for a DIY cinnamon latte.

Three Tiers of Plating Perfection

For that "Restaurant" look, the orange zest is a game changer. The citrus oils cut right through the heavy fat of the cream and sugar, making every bite feel lighter. I usually zest it right over the plate so the aroma hits the guest before they even pick up their fork.

It transforms the dish from a simple home bake into something truly beautiful.

High in Sodium