There’s something magical about the smell of cinnamon wafting through the house on a weekend morning. And if you’re anything like me, you’ve probably had a moment where you couldn’t decide between making cinnamon rolls or French toast. Well, good news—you don’t have to choose. This Cinnamon Roll French Toast recipe combines the soft, gooey goodness of cinnamon rolls with the crispy, custardy texture of French toast. It’s indulgent, easy to make, and guaranteed to become a breakfast favorite in your home.
Ingredients
For the cinnamon roll filling:
- 1 tablespoon ground cinnamon
- ¼ cup brown sugar, packed
- 2 tablespoons unsalted butter, softened
For the French toast:
- 1 loaf brioche or Texas toast (thick-cut bread), about 10–12 slices
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- Butter or oil for greasing the pan
For the glaze:
- ½ cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Servings: 4
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Directions
- Prepare the filling. In a small bowl, mix the ground cinnamon, brown sugar, and softened butter until it forms a thick paste. Set aside.
- Make the custard. In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, and a pinch of salt. You want a smooth, creamy mixture that will soak into the bread.
- Assemble the sandwiches. Take a slice of bread and spread a spoonful of the cinnamon sugar filling on top. Place another slice on top to make a sandwich. Repeat with the rest of the bread.
- Dip and cook. Preheat a large skillet or griddle over medium heat and lightly grease it with butter or oil. Dip each sandwich into the egg mixture, coating both sides well. Let the excess drip off, then place it in the hot skillet. Cook for about 2–3 minutes on each side or until golden brown and crisp.
- Make the glaze. In a small bowl, whisk together the powdered sugar, cream cheese, milk, and vanilla until smooth and pourable.
- Serve. Drizzle the warm glaze over the cooked French toast sandwiches and serve immediately.
Tips for Success
- Use day-old bread if you have it. Slightly stale bread absorbs the egg custard better without falling apart.
- Cook low and slow. Keep the heat at medium or just under. If it’s too high, the outside will burn before the inside cooks through.
- Don’t skip the filling. That cinnamon-sugar paste melts into the bread while cooking and gives it that signature cinnamon roll taste.
- Make it ahead. You can prep the sandwiches and custard the night before. In the morning, just dip and cook.
Variations
- Make it a casserole. Layer the sandwiches in a greased baking dish, pour the custard over the top, and let it soak overnight. Bake at 350°F for about 30–35 minutes the next morning.
- Add nuts. Sprinkle chopped pecans or walnuts inside the filling for a little crunch.
- Go fruity. Add thinly sliced apples or bananas to the sandwich before dipping.
- Try different glazes. Swap the cream cheese glaze for a maple glaze or even a simple vanilla icing.
Frequently Asked Questions
Can I use store-bought cinnamon rolls?
Not for this recipe. You’re not baking cinnamon rolls—you’re just using the flavor profile. Stick with sliced bread and the cinnamon-sugar filling for the best results.
Can I make this dairy-free?
Absolutely. Use almond milk or oat milk instead of regular milk, and a dairy-free butter alternative for the filling and cooking.
What’s the best bread to use?
Brioche and challah are my top choices. They’re rich, soft, and hold up well to soaking. Thick white sandwich bread will also work in a pinch.
Can I freeze leftovers?
Yes. Let the French toast cool completely, then wrap in foil or plastic wrap and store in a freezer-safe bag. Reheat in the oven or toaster oven for best texture.
Cinnamon Roll French Toast Recipe
Ingredients
For the cinnamon roll filling
- 1 tbsp ground cinnamon
- ¼ cup brown sugar packed
- 2 tbsp unsalted butter softened
For the French toast:
- 1 loaf brioche or 10–12 slices of Texas toast
- 4 eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
- Butter or oil for greasing the pan
For the glaze:
- ½ cup powdered sugar
- 2 tbsp cream cheese softened
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prepare the filling. In a small bowl, mix the ground cinnamon, brown sugar, and softened butter until it forms a thick paste. Set aside.
- Make the custard. In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, and a pinch of salt. You want a smooth, creamy mixture that will soak into the bread.
- Assemble the sandwiches. Take a slice of bread and spread a spoonful of the cinnamon sugar filling on top. Place another slice on top to make a sandwich. Repeat with the rest of the bread.
- Dip and cook. Preheat a large skillet or griddle over medium heat and lightly grease it with butter or oil. Dip each sandwich into the egg mixture, coating both sides well. Let the excess drip off, then place it in the hot skillet. Cook for about 2–3 minutes on each side or until golden brown and crisp.
- Make the glaze. In a small bowl, whisk together the powdered sugar, cream cheese, milk, and vanilla until smooth and pourable.
- Serve. Drizzle the warm glaze over the cooked French toast sandwiches and serve immediately.
Notes
Use day-old bread if you have it. Slightly stale bread absorbs the egg custard better without falling apart. Cook low and slow. Keep the heat at medium or just under. If it’s too high, the outside will burn before the inside cooks through. Don’t skip the filling. That cinnamon-sugar paste melts into the bread while cooking and gives it that signature cinnamon roll taste. Make it ahead. You can prep the sandwiches and custard the night before. In the morning, just dip and cook.
This Cinnamon Roll French Toast is a real treat, whether it’s for a lazy Sunday brunch, a birthday breakfast, or just because you want something sweet. It’s warm, buttery, sweet, and has that familiar cinnamon roll flavor with way less effort. Go ahead and give it a try—I promise it’s going to be a new favorite at your breakfast table.