Cinnamon roll French toast is an easy, indulgent breakfast made by soaking cinnamon rolls in a rich cinnamon-spiced custard. You can bake it as a casserole or prepare it like classic pan-fried French toast using sliced, day-old cinnamon rolls. It’s a perfect choice for a special weekend brunch or holiday morning.
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Why Should You Make This Recipe
If you enjoy decadent, bakery-style breakfasts, this cinnamon roll French toast is a quick way to recreate that cozy, restaurant-worthy flavor at home. It requires minimal prep and uses familiar ingredients, making it both approachable and impressive.
- Simple to prepare: Using store-bought refrigerated cinnamon rolls keeps this recipe fast and fuss-free. Cut the rolls, mix a spiced custard, pour it over the pieces, bake until set, and finish with the included icing or extra maple syrup.
- Perfect for special occasions: This dish is comforting and festive—great for brunch gatherings, holiday mornings, or any time you want a showstopping but easy sweet breakfast.
Ingredients
This baked cinnamon roll French toast needs only a few pantry staples. You’ll likely have most items on hand.
Gather store-bought refrigerated cinnamon rolls, eggs, milk, vanilla extract, ground cinnamon, butter and maple syrup.
Substitutions
Here are practical substitutions if you need them:
- Cinnamon rolls: Canned refrigerated cinnamon rolls work best for convenience. For a pan-fried version, use day-old or slightly stale baked rolls sliced in half.
- Eggs: If you can’t use eggs, an egg replacement like a commercial liquid substitute can work—follow the product’s conversion (typically about 3 tablespoons per egg).
- Milk: Whole milk yields the richest custard, but any milk (dairy or plant-based) will work.
- Vanilla extract: Adds depth of flavor—omit if unavailable.
- Ground cinnamon: Use ½–1 teaspoon or swap in other warm spices to taste.
- Butter and maple syrup: Use your preferred varieties or alternate sweeteners such as honey.
Variations
- Classic pan-fried version: Slice baked cinnamon rolls in half horizontally to make thicker “buns” and dip them in a quick custard (2 eggs, 1/4 cup milk, 1 tsp vanilla, 1 tsp cinnamon). Fry in butter until golden and serve with maple syrup.
- Overnight casserole: Prepare this as an overnight bake by substituting stale cinnamon rolls into an overnight French toast casserole base and refrigerating before baking.
How To Make
Follow these straightforward steps to make the baked version.
- Preheat and prepare: Heat the oven to 375°F (190°C). Grease an 8 x 8-inch (20 cm) baking dish with 2 tablespoons melted butter.
- Arrange the rolls: Cut the refrigerated cinnamon rolls into 6–8 pieces each and place them in a single layer in the prepared dish. Reserve the icing packet to top the bake after baking.
- Make the custard: In a bowl whisk together 3 large eggs, 1/4 cup (60 ml) milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1/2 cup (120 ml) maple syrup until smooth.
- Bake: Pour the custard evenly over the cinnamon roll pieces. Bake about 25 minutes, until the custard is set and the edges pull slightly away from the pan. A toothpick inserted in the center should come out with a few moist crumbs.
- Finish and serve: Cool the casserole 10–15 minutes, then top with the reserved icing and additional maple syrup or fresh berries if desired.
How To Store, Freeze and Thaw
- Store: Cool completely, cover with plastic wrap or transfer to an airtight container, and refrigerate for up to 5 days.
- Freeze: Wrap the cooled casserole tightly with plastic wrap and foil and freeze for up to 1 month.
- Thaw and reheat: Thaw overnight in the refrigerator, then reheat in a 350°F (177°C) oven until warmed through, or reheat individual slices in the microwave.
M’s Expert Tips
- Bring ingredients to room temperature: Let eggs and milk warm to room temperature for a smoother custard and more even baking.
- Keep rolls whole for a different texture: Leaving cinnamon rolls intact and layering them single-file in the pan yields a more classic baked French toast rather than a bread-pudding-style casserole.
- Choose toppings: The included icing is delicious, but add fresh berries, extra maple syrup, or a dusting of powdered sugar for variety.
FAQs
This dish can be made as a baked casserole using unbaked refrigerated cinnamon rolls cut into pieces, or prepared like classic French toast by slicing day-old baked cinnamon rolls and pan-frying them after dipping in custard.
Sogginess usually results from too much liquid in the custard or underbaking. Stick to the ingredient amounts and bake until the custard is set.
They are very similar pastries. Cinnamon buns are often slightly thinner and may include nuts, while cinnamon rolls tend to be thicker and fluffier with a cinnamon-sugar filling.
Other Cinnamon Roll Recipes to Try
- Cinnamon Rolls with Heavy Cream
- Cinnamon Rolls and Apple Pie Filling
- Cinnamon Roll Cookies
- Cinnamon Roll Muffins
If you try this recipe, please rate it and leave a comment so others can decide whether to make it. Happy baking! -M
Cinnamon Roll French Toast Recipe
Megan
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Equipment
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1 8 x 8 inch (20 cm) baking dish
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1 large mixing bowl
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1 whisk
Ingredients
- 2 tablespoons unsalted butter, melted
- 1 can refrigerated cinnamon rolls
- 3 large eggs, room temperature
- ¼ cup (60 ml) milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup (120 ml) maple syrup
Instructions
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Preheat the oven to 375°F (190°C) for at least 20–30 minutes. Grease an 8 x 8-inch (20 cm) baking dish with 2 tablespoons melted butter.
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Cut the canned cinnamon rolls into pieces (6–8 pieces per roll) and arrange them in a single layer in the prepared dish. Set the icing packet aside for topping after baking.
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In a mixing bowl whisk the eggs until lightly beaten. Whisk in the milk, vanilla extract, ground cinnamon, and maple syrup until combined.
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Pour the custard over the cinnamon roll pieces and bake for about 25 minutes, until the custard is set and the edges pull slightly away from the pan.
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Cool 10–15 minutes, then top with the reserved icing and serve warm.
Notes
Variation: See the Variations section for a classic pan-fried cinnamon roll French toast option.