Preheat oven to 350 °F (175 °C). Open the can of cinnamon rolls and place them on a parchment-lined baking sheet, leaving a little space between each. Bake for 8–10 minutes, until just firm but not fully golden. Let cool slightly, then slice each roll in half horizontally.

In a shallow dish, whisk together milk, eggs, vanilla, cinnamon, and salt until well combined.

Heat a large skillet or griddle over medium heat and melt 1 Tbsp butter.

Dip each cinnamon roll half into the egg mixture, soaking for about 10 seconds per side, so the custard permeates but rolls stay intact.

Place soaked roll halves in the skillet, butter-side down. Cook for 2–3 minutes until golden brown, then flip and cook another 2–3 minutes until both sides are crisp and the center is set. Add more butter to the pan as needed.

Transfer cooked French toast to a serving platter. Drizzle generously with cream cheese icing (from the cinnamon rolls) and maple syrup if desired. Top with fresh berries or a dusting of powdered sugar.

Serve warm and enjoy!