Cinnamon Roll French Toast
Buttery cinnamon-roll pieces soaked in vanilla custard and baked golden — brunch's two best ideas in one pan.
In a nutshell: This authentic american cinnamon roll french toast comes together in just 50 mins using simple whole ingredients. The chef's secret: the roll pieces drink it up and bake into a pudding-soft centre instead of dry bread. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Cinnamon roll French toast: cinnamon-roll pieces baked in vanilla custard with cream cheese glaze. A cosy, crowd-pleasing brunch bake.
Key Equipment
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- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Sharp knife
Chef's Pro-Tips
- Let the custard soak for 10 minutes before baking if you have time: the roll pieces drink it up and bake into a pudding-soft centre instead of dry bread.
- Do not overbake: the centre should be just set, not firm — it keeps cooking as it rests, and a slightly soft centre is the whole point of this bake.
- Use the icing packets in the glaze: they add cinnamon-roll sweetness for free and stretch the cream cheese glaze further.
Ingredients
8
servings
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2 tubes refrigerated cinnamon rolls, 12.4 oz each, with icing packets
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4 eggs, large
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¾ cup whole milk
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¼ cup heavy cream
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1 tsp vanilla extract
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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2 tbsp brown sugar
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1 tbsp butter, melted, for the dish
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4 oz cream cheese, softened, for glaze
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½ cup powdered sugar, for glaze
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2 tbsp milk, for glaze
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1 tsp maple syrup, for serving, optional
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Step-by-Step Instructions
Prep the Rolls and Dish
Preheat the oven to 375°F (190°C) and butter a 9x13-inch baking dish. Cut each cinnamon roll into quarters and scatter them evenly in the dish, cinnamon-swirled sides up where you can.
Whisk the Custard
Whisk the eggs, milk, cream, vanilla, cinnamon, nutmeg and brown sugar until smooth. Pour evenly over the roll pieces, pressing gently so every piece soaks.
Bake Until Golden
Bake for 32-36 minutes until puffed, golden and set in the centre — a knife inserted in the middle should come out without wet custard. Rest for 10 minutes so the custard firms up.
Make the Glaze
Beat the cream cheese until smooth, then beat in the powdered sugar, milk and the icing from the cinnamon roll tubes until pourable. Drizzle generously over the warm bake.
Serve
Spoon into bowls while warm, with extra glaze and maple syrup on the side for those who want it.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
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View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — assemble, cover and refrigerate overnight. Let it sit at room temperature for 20 minutes while the oven preheats, then bake, adding 5 minutes to the time.
Yes — day-old homemade rolls work beautifully. Cut them into quarters and proceed exactly as written; reduce the milk slightly if the rolls are very soft.
Usually underbaking or too much milk. Check the centre with a knife — it should come out clean of wet custard — and let the bake rest 10 minutes before serving.
Yes — bake, cool and freeze the unglazed bake for up to 1 month. Reheat covered at 350°F until warm, then glaze fresh.
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