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Cinnamon Roll French Toast Recipe
Chef Ava

Cinnamon Roll French Toast

Indulge in the best of both worlds with this Homemade Cinnamon Roll French Toast! Made from scratch with fluffy cinnamon rolls soaked in a rich custard, this breakfast treat is perfectly sweet, cinnamony, and irresistibly decadent. Perfect for special occasions or lazy weekend mornings!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Course: Baking
Cuisine: Baking
Ingredients Method Notes

Ingredients
  

For the Homemade Cinnamon Rolls:
  • 2¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet 2¼ tsp instant yeast
  • ½ teaspoon salt
  • ½ cup whole milk warm, ~110°F/43°C
  • ¼ cup unsalted butter melted
  • 1 large egg at room temperature
For the Cinnamon Filling:
  • ⅓ cup unsalted butter softened
  • ½ cup light brown sugar
  • 1 tablespoon ground cinnamon
For the Custard Mixture:
  • 4 large eggs
  • 1 cup whole milk or half-and-half for richness
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar optional, for extra sweetness
For the Cream Cheese Glaze:
  • 2 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk to thin the glaze

Method
 

Make the Cinnamon Rolls:
    Prepare the Dough:
    1. In a large mixing bowl, combine flour, sugar, yeast, and salt.
    2. Add the warm milk, melted butter, and egg. Mix until a sticky dough forms.
    3. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
    4. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
    Make the Cinnamon Filling:
    1. In a small bowl, mix together softened butter, brown sugar, and cinnamon until well combined.
    Roll and Shape:
    1. Roll the dough into a 15x9 inch rectangle.
    2. Spread the cinnamon filling evenly over the dough.
    3. Roll the dough tightly into a log and cut into 8-10 slices.
    4. Place the rolls in a greased 9x13-inch baking dish, cover, and let rise for 30 minutes.
    Bake the Cinnamon Rolls:
    1. Preheat the oven to 350°F (175°C).
    2. Bake for 20-25 minutes or until lightly golden. Let them cool slightly before making the French toast.
    Make the French Toast:
      Prepare the Custard Mixture:
      1. In a bowl, whisk together eggs, milk, vanilla extract, cinnamon, and sugar.
      Slice and Soak the Rolls:
      1. Slice the cinnamon rolls horizontally into 1-inch thick slices.
      2. Dip each slice into the custard mixture, letting it soak for 10-15 seconds per side.
      Cook the French Toast:
      1. Heat a non-stick skillet or griddle over medium heat and add a little butter.
      2. Cook the soaked slices for 2-3 minutes per side, until golden brown and slightly crispy.
      Make the Cream Cheese Glaze:
      1. In a mixing bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth.
      2. Add milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.

      Notes

      • Make-Ahead Option: Prepare the cinnamon rolls a day ahead and store them covered at room temperature.
      • Storage: Leftover French toast can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or on a skillet.
      • Freezing: Freeze baked cinnamon rolls without glaze, then thaw and make the French toast as needed.