I never expected ezoic to turn out this irresistible, but one bite made it impossible to ignore. The finish is bold, surprising, and worth every scroll.

Jump to Recipe

I’m obsessed with this Cinnamon Roll French Toast Casserole because it tastes like I took the best part of brunch and made it shamelessly extra. The refrigerated cinnamon rolls get all custardy and rich, then that sweet icing melts into every bite like it had a plan.

I love the contrast: soft centers, caramelized edges, little hits of cinnamon, and that dessert-for-breakfast energy I never pretend to resist. And yes, I absolutely go back for the corner pieces.

The crunchy bits. The sticky bits.

But the middle? Ridiculously good too.

This is the kind of breakfast I think about later.

Ingredients

Print Recipe (No Advertisments)

Refrigerated cinnamon rolls make this easy and bring that gooey bakery-style center.
Eggs hold everything together and give it that classic French toast vibe.
Whole milk keeps the custard soft, rich, and not too heavy.
Heavy cream makes it extra cozy, like weekend brunch without trying hard.
Granulated sugar adds clean sweetness so it tastes like a treat.
Brown sugar brings a deeper, caramel-ish flavor that feels super homemade.
Vanilla makes the whole thing smell amazing and taste warmer.
Cinnamon doubles down on that sweet roll flavor you’re already craving.
Salt keeps all the sweetness from getting too wild.
Melted butter adds richness and helps the edges taste a little golden.
Plus, cream cheese frosting gives you that sticky, tangy finish everyone wants.
Basically, it’s dessert-for-breakfast energy, but totally brunch-approved.

Ingredient Quantities

8 to 10 refrigerated cinnamon rolls with icing (about 16 ounces)

4 large eggs

1 1/2 cups whole milk

1/2 cup heavy cream

1/3 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

1/2 cup cream cheese frosting or reserved icing from the cinnamon roll package

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or nonstick spray.

2. Unroll or cut 8 to 10 refrigerated cinnamon rolls into halves or quarters and arrange them in a single layer in the prepared dish, spacing lightly so custard can seep in.

3. In a large bowl whisk together 4 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/3 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth.

4. Stir 2 tablespoons melted unsalted butter into the custard mixture.

5. Pour the custard evenly over the arranged cinnamon roll pieces, pressing them down gently so they absorb the liquid.

6. Cover the dish with plastic wrap or foil and refrigerate for at least 30 minutes and up to overnight to allow the cinnamon rolls to soak.

7. Remove the cover and bake uncovered for 25 to 35 minutes until the custard is set and the top is golden and puffed; a knife inserted in the center should come out mostly clean.

8. While the casserole rests for 5 minutes, warm 1/2 cup cream cheese frosting or the reserved icing from the cinnamon roll package slightly in the microwave for 10 to 20 seconds and stir until pourable.

9. Drizzle the warmed frosting or icing over the baked casserole, slice, and serve warm.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Small microwave safe bowl for frosting
7. Plastic wrap or foil for covering
8. Oven mitts and a knife for slicing

FAQ

Can I use frozen cinnamon rolls instead of refrigerated? Yes. Thaw frozen rolls in the refrigerator overnight before assembling, or allow extra bake time if assembling from partially thawed rolls.

How long should the casserole soak before baking? For best texture, let it soak 15 to 30 minutes so the custard penetrates the rolls; you can also refrigerate covered for up to 8 hours for an overnight bake.

What temperature and bake time work best? Bake at 350°F for 35 to 45 minutes, until the custard is set and the top is golden. If the top browns too quickly, tent with foil.

Can I make this dairy free or use low fat milk? Yes. Substitute with unsweetened non dairy milk and dairy free cream or omit heavy cream. Use dairy free butter and a compatible frosting. Texture will be slightly different but still tasty.

How should I reheat leftovers? Reheat individual portions in a 350°F oven for 8 to 12 minutes or microwave for 30 to 60 seconds until warmed through. Cover when reheating in the oven to retain moisture.

What are good toppings and serving suggestions? Serve with the reserved icing or cream cheese frosting warmed and drizzled on top, plus fresh fruit, powdered sugar, or a drizzle of maple syrup for extra sweetness.

Cinnamon Roll French Toast Casserole Recipe Substitutions and Variations

Cinnamon rolls with icing: swap for day old brioche or challah slices cut into cubes, or use croissant pieces for a flakier, richer texture.
Whole milk: use 2% or a neutral plant milk like unsweetened oat milk; if using almond or soy, flavor and custard set will be slightly lighter.
Heavy cream: replace with half and half plus 2 tablespoons melted butter per 1/2 cup heavy cream, or use full fat canned coconut milk for a dairy free option.
Cream cheese frosting or reserved icing: substitute a simple powdered sugar glaze (powdered sugar plus a little milk or lemon juice), mascarpone loosened with a splash of cream, or warm maple syrup for drizzling.

Pro Tips

1. Let it soak longer when you can. Refrigerating the assembled pan overnight gives the custard time to fully sink into the dough so you get a uniformly custardy center instead of dry pockets.

2. Cut the rolls into uneven pieces rather than perfectly uniform cubes. Smaller edges get crisp and caramelized while chunkier pieces stay pillowy, which makes the finished casserole more interesting to eat.

3. Keep an eye on bake time and test with a knife near the center. You want just a few moist crumbs clinging to the blade, not wet batter. Carryover heat will finish the set as it rests.

4. Warm the frosting gently and drizzle while the casserole is still warm so it melts into crevices. Leftovers reheat nicely in a low oven or toaster oven to regain some of the original texture.

Cinnamon Roll French Toast Casserole Recipe

Recipe by Sarah level

0.0 from 0 votes

I never expected ezoic to turn out this irresistible, but one bite made it impossible to ignore. The finish is bold, surprising, and worth every scroll.

Servings

servings

Calories

511

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Small microwave safe bowl for frosting
7. Plastic wrap or foil for covering
8. Oven mitts and a knife for slicing

Ingredients

8 to 10 refrigerated cinnamon rolls with icing (about 16 ounces)
4 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup cream cheese frosting or reserved icing from the cinnamon roll package

Directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or nonstick spray.
Unroll or cut 8 to 10 refrigerated cinnamon rolls into halves or quarters and arrange them in a single layer in the prepared dish, spacing lightly so custard can seep in.
In a large bowl whisk together 4 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/3 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth.
Stir 2 tablespoons melted unsalted butter into the custard mixture.
Pour the custard evenly over the arranged cinnamon roll pieces, pressing them down gently so they absorb the liquid.
Cover the dish with plastic wrap or foil and refrigerate for at least 30 minutes and up to overnight to allow the cinnamon rolls to soak.
Remove the cover and bake uncovered for 25 to 35 minutes until the custard is set and the top is golden and puffed; a knife inserted in the center should come out mostly clean.
While the casserole rests for 5 minutes, warm 1/2 cup cream cheese frosting or the reserved icing from the cinnamon roll package slightly in the microwave for 10 to 20 seconds and stir until pourable.
Drizzle the warmed frosting or icing over the baked casserole, slice, and serve warm.

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.