Cinnamon Roll French Toast: A Decadent Twist on Breakfast Classics

I take cinnamon swirl bread (or leftover cinnamon rolls), soak it in a rich custard, then pan-fry or bake it to golden perfection—finished with a creamy icing drizzle. The result is a luxurious mash-up of cinnamon rolls and French toast that’s sure to impress.

Why You’ll Love This Recipe

I love that it combines your two favorite breakfast treats into one dish! It’s indulgent, comforting, and surprisingly easy—no yeast dough required. Whether I’m using fresh cinnamon bread or making it from leftover rolls, it always delivers gooey, sweet bites that feel extra-special for brunch or weekend mornings

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cinnamon swirl bread slices (or leftover baked cinnamon rolls)

• Large eggs

• Milk or heavy cream

• Vanilla extract

• Ground cinnamon (plus optional nutmeg)

• Butter or oil (for cooking)

• Powdered sugar glaze or cream cheese icing

directions

1. If using leftover rolls, I slice them in half horizontally or into chunks.

2. I whisk together eggs, milk or cream, vanilla, cinnamon, and optional nutmeg until silky

3. I dip each slice or piece into the custard, letting it soak briefly.

4. For stovetop: I heat butter in a non-stick skillet over medium heat, then cook pieces 2–3 minutes per side until golden 
   For oven-baked casserole: I melt butter in a baking dish, add bread or roll pieces, pour custard over, drizzle maple syrup, and bake at 375 °F for ~20–25 minutes until puffed and golden .

5. Just before serving, I drizzle the warm glaze or warmed icing on top.

Servings and timing

• Serves: 4–6

• Prep time: 10 minutes

• Cook time: 10 minutes (skillet) or 20–25 minutes (bake)

• Total time: 20–35 minutes, depending on method

Variations

• Use brioche, challah, or Texas toast if cinnamon bread isn’t on hand

• Bake as an overnight casserole: prep the night before and bake in the morning

• Add chopped nuts (pecans or walnuts) before baking for crunch

• Substitute icing with a maple syrup glaze, cream cheese drizzle, or dusting of powdered sugar

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat:

• Skillet method: I warm on medium in a bit of butter to re-crisp the exterior.

• Oven method: I bake at 350 °F for about 10 minutes or microwave briefly for convenience.

FAQs

Can I use canned cinnamon rolls for this recipe?

Absolutely—I often cut the rolls into pieces and use them in either the skillet or bake method

What’s the difference between stovetop and casserole versions?

Cooking in a skillet gives you crisp-edged pieces for immediate serving, while baking as a casserole (or overnight) creates a soft, pudding-like dish that’s ideal for feeding a crowd .

How do I prevent it from getting soggy?

Stick to the recommended custard-to-bread ratio. Baking too long can dry it, while too much custard makes it soggy . Adjust based on how fast your bread absorbs the liquid.

Can I prepare this the night before?

Yes! For the casserole version, I assemble, cover, and refrigerate overnight—then bake it in the morning for an effortless brunch .

What toppings work best?

I love cream cheese glaze, maple syrup, or powdered sugar. Fresh berries, Nutella drizzle, or whipped cream also make great complements .

Conclusion

I adore Cinnamon Roll French Toast—it takes familiar flavors and elevates them into a decadent breakfast experience. Whether you go skillet or bake it overnight, the combination of custard-soaked cinnamon bread crowned with icing always feels special. Trust me—this is the breakfast twist that becomes a brunch legend.

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