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
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.
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.