I combined cinnamon roll sweetness and French toast custard into one irresistible morning indulgence that has everyone asking how it’s possible.

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I am obsessed with Cinnamon Roll French Toast because it lets me pretend dessert for breakfast is totally acceptable. I love tearing into pillowy cinnamon rolls then soaking them in a custardy egg bath that fries up golden and gooey.

The contrast of sticky icing and crisped edges makes my morning feel dangerously delicious. And the smell.

That sticky-sweet scent that fills the kitchen and refuses to be ignored. But it’s not just sugar showmanship; it’s texture, weight, that bite that gives you a tiny electric thrill.

Breakfast, ruined forever. Worth it.

I crave it on wild weekday mornings always.

Ingredients

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Cinnamon rolls: soft, gooey base that soaks up custard, perfect comfort breakfast.
Eggs: protein and structure, they make it custardy and rich.
Whole milk: light creaminess, keeps it tender without being heavy.
Heavy cream: basically extra luxury, makes custard richer and silkier.
Granulated sugar: adds sweet backbone and helps caramelize edges.
Vanilla extract: split use; warm aroma that ties everything together.
Ground cinnamon: classic cozy spice, gives that cinnamony punch.
Kosher salt: brightens flavors and balances all that sweetness.
Unsalted butter: Plus browned butter notes and nonstick skillet magic.
Powdered sugar: quick glossy glaze that’s sweet and camera-friendly.
Milk for glaze: thins the glaze so it drips prettily.
Maple syrup: optional drizzle for extra boozy-syrup warmth if you want.
Chopped pecans or walnuts: crunchy contrast and nutty, toasty flavor.
Fresh berries: fresh tartness that cuts richness and adds color.

Ingredient Quantities

6 large cinnamon rolls (store bought or homemade, day-old or refrigerated)

4 large eggs

1 cup whole milk

1/2 cup heavy cream or half and half

1/4 cup granulated sugar

1 tsp vanilla extract, divided

1/2 tsp ground cinnamon

pinch kosher salt

3 tbsp unsalted butter, divided (for skillet and brushing)

1 cup powdered sugar (for glaze)

2 to 3 tbsp milk or cream (for glaze)

maple syrup, for serving (optional)

chopped pecans or walnuts, for topping (optional)

fresh berries, for serving (optional)

How to Make this

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1. Slice each cinnamon roll in half horizontally so you have 12 thick rounds; using day-old or chilled rolls helps them hold up better when soaked.

2. In a shallow bowl whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream or half and half, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and a pinch of kosher salt until smooth and a little frothy.

3. Heat a large skillet over medium-low heat and add 1 tbsp unsalted butter to coat; medium-low keeps the outside from burning while the inside warms through.

4. Dip each cinnamon roll half into the egg mixture for about 5 to 10 seconds per side letting it soak but not fall apart; for very dense or stale rolls you can press gently so liquid soaks in a bit more.

5. Place soaked roll halves in the skillet and cook 2 to 3 minutes per side until golden and slightly crisp, flipping carefully with a spatula; add more butter (about 1 tbsp) as needed while cooking.

6. Transfer cooked pieces to a warm plate and brush each with the remaining 1 tbsp unsalted butter so they stay glossy and rich while you finish the batch.

7. Make the glaze: whisk 1 cup powdered sugar with 2 to 3 tbsp milk or cream and the remaining 1/2 tsp vanilla extract until smooth; adjust thickness with more milk or powdered sugar to get a pourable glaze.

8. Drizzle the glaze over the warm French toast, let it set for a minute, and if you like extra crunch sprinkle chopped pecans or walnuts on top.

9. Serve immediately with maple syrup and fresh berries on the side if desired; enjoy while still warm for best gooey, cinnamon-roll meets French toast magic.

Equipment Needed

1. Large nonstick or cast iron skillet (about 10 to 12 inch)
2. Shallow mixing bowl or pie plate for the egg soak
3. Medium bowl for the glaze
4. Whisk
5. Metal or silicone spatula for flipping
6. Chef knife and cutting board to slice rolls in half
7. Measuring cups and spoons
8. Pastry brush for brushing melted butter
9. Serving plate or warm oven-safe tray

FAQ

Q: Can I use frozen cinnamon rolls or do they need to be thawed first?

A: You can use frozen rolls but they should be thawed and slightly firm in the fridge first. If theyre totally fresh and soft they’ll soak up too much custard and fall apart, so chilling helps them hold their shape.

Q: How long should I soak the cinnamon rolls in the custard?

A: Soak each slice 20 to 30 seconds per side for day-old rolls, a little longer if theyre extra dense. Dont let them sit like bread pudding or they will get mushy.

Q: Can I make the glaze ahead of time and store it?

A: Yes, mix the powdered sugar and milk, store in an airtight container in the fridge for up to 3 days. If it thickens, stir in a splash more milk to loosen it before serving.

Q: My outside gets golden but the inside is cold, what went wrong?

A: Your skillet is probably too hot. Lower to medium or medium-low and cook a bit longer so the center heats through without burning the surface. A lid on the pan for 30 seconds helps too.

Q: Can I bake this instead of cooking on the stove?

A: Yep. Arrange soaked rolls in a greased baking dish, brush with melted butter, and bake at 350F for 20 to 25 minutes until puffed and set. Finish under the broiler a minute if you want extra browning.

Q: Any tips for making this less sweet or more indulgent?

A: For less sweet skip or cut back the added sugar and use a lighter glaze. For more indulgence add a splash of bourbon or orange zest to the custard, or sprinkle chopped pecans on top and drizzle extra glaze. Don’t go overboard or the cinnamon roll flavor gets lost.

Cinnamon Roll French Toast Recipe Substitutions and Variations

6 large cinnamon rolls: use thick slices of day-old brioche or challah bread, or even croissants cut in half. They soak up the custard like a dream, but dont use super fresh soft bread or it will turn to mush.
4 large eggs: swap with 1/2 cup plain yogurt or 1/2 cup silken tofu, or use 4 commercial egg replacer packets rehydrated per package directions. These keep the custard rich if you need an egg-free version.
1 cup whole milk + 1/2 cup heavy cream: replace with 1 1/2 cups full-fat canned coconut milk, or 1 1/2 cups oat milk plus 2 tbsp melted butter for richness. Evaporated milk is another easy stand-in if thats what you have.
3 tbsp unsalted butter: use coconut oil or ghee in the skillet, or a neutral oil like avocado oil for brushing if you want dairy-free. Butter gives best flavor but these work fine.

Pro Tips

1. Use day-old or chilled cinnamon rolls when you can, they soak up the egg mix better and wont fall apart. If rolls are super fresh, pop them in the fridge for 30 minutes first.

2. Don’t over-soak: 5 to 10 seconds per side is usually enough. If they feel soggy, they’ll be gummy inside; if too dry, press gently so a little more custard gets in without making them mush.

3. Cook on medium-low and be patient. Lower heat lets the inside warm through without burning the outside. If you need to, drop heat and cover the pan for 20-30 seconds to finish warming through.

4. Brush with butter right after cooking to keep them glossy and rich, and use a warm plate so they dont cool too fast. The glaze sticks better when the toast is still warm but not steaming.

5. For extra texture, toast chopped pecans or walnuts in the skillet for a minute before topping, and serve berries on the side rather than on top if you don’t want them to make the toast soggy.

Cinnamon Roll French Toast Recipe

Recipe by Sarah level

0.0 from 0 votes

I combined cinnamon roll sweetness and French toast custard into one irresistible morning indulgence that has everyone asking how it's possible.

Servings

servings

Calories

633

kcal

Equipment: 1. Large nonstick or cast iron skillet (about 10 to 12 inch)
2. Shallow mixing bowl or pie plate for the egg soak
3. Medium bowl for the glaze
4. Whisk
5. Metal or silicone spatula for flipping
6. Chef knife and cutting board to slice rolls in half
7. Measuring cups and spoons
8. Pastry brush for brushing melted butter
9. Serving plate or warm oven-safe tray

Ingredients

6 large cinnamon rolls (store bought or homemade, day-old or refrigerated)
4 large eggs
1 cup whole milk
1/2 cup heavy cream or half and half
1/4 cup granulated sugar
1 tsp vanilla extract, divided
1/2 tsp ground cinnamon
pinch kosher salt
3 tbsp unsalted butter, divided (for skillet and brushing)
1 cup powdered sugar (for glaze)
2 to 3 tbsp milk or cream (for glaze)
maple syrup, for serving (optional)
chopped pecans or walnuts, for topping (optional)
fresh berries, for serving (optional)

Directions

Slice each cinnamon roll in half horizontally so you have 12 thick rounds; using day-old or chilled rolls helps them hold up better when soaked.
In a shallow bowl whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream or half and half, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and a pinch of kosher salt until smooth and a little frothy.
Heat a large skillet over medium-low heat and add 1 tbsp unsalted butter to coat; medium-low keeps the outside from burning while the inside warms through.
Dip each cinnamon roll half into the egg mixture for about 5 to 10 seconds per side letting it soak but not fall apart; for very dense or stale rolls you can press gently so liquid soaks in a bit more.
Place soaked roll halves in the skillet and cook 2 to 3 minutes per side until golden and slightly crisp, flipping carefully with a spatula; add more butter (about 1 tbsp) as needed while cooking.
Transfer cooked pieces to a warm plate and brush each with the remaining 1 tbsp unsalted butter so they stay glossy and rich while you finish the batch.
Make the glaze: whisk 1 cup powdered sugar with 2 to 3 tbsp milk or cream and the remaining 1/2 tsp vanilla extract until smooth; adjust thickness with more milk or powdered sugar to get a pourable glaze.
Drizzle the glaze over the warm French toast, let it set for a minute, and if you like extra crunch sprinkle chopped pecans or walnuts on top.
Serve immediately with maple syrup and fresh berries on the side if desired; enjoy while still warm for best gooey, cinnamon-roll meets French toast magic.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.