I love how this recipe blends the nostalgic sweetness of cinnamon rolls with the rich, eggy flavor of classic French toast. It’s fast, flexible, and works whether I’m using leftovers or fresh rolls. I can dress it up with toppings like cream cheese icing or fresh fruit, or keep it simple for a quick morning treat. It’s perfect for brunch, a weekend breakfast, or even a cozy breakfast-for-dinner night.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the French Toast 6 cinnamon rolls (homemade or store-bought) 3 large eggs ¾ cup milk 1 tsp vanilla extract 1 tsp cinnamon 1 tbsp sugar (optional) Pinch of salt Butter or oil for cooking
For Topping (optional but amazing) Powdered sugar Maple syrup Cream cheese icing (from the cinnamon rolls or homemade) Fresh fruit (strawberries or bananas)
Directions
Prep the Cinnamon Rolls I cut each cinnamon roll into thick slices or quarters. Then I let them sit out for about 10 minutes so they dry a little—this helps them soak up the egg mixture better.
Make the Custard In a bowl, I whisk together the eggs, milk, vanilla, cinnamon, sugar, and salt until smooth.
Dip & Soak I dip each piece of cinnamon roll into the custard and let it soak for about 10–15 seconds on each side. I want them soft but not falling apart.
Cook I heat a skillet over medium and melt a little butter. Then I cook the soaked pieces for 2–3 minutes per side until they’re golden and crisp on the outside.
Serve I top them with warm cream cheese icing, maple syrup, powdered sugar, and fresh fruit—whatever I’m craving. I always serve them while they’re still warm and soft.
Servings and timing
This recipe makes about 3 servings, depending on how large the cinnamon rolls are and how hungry everyone is. It takes about 10 minutes of prep time and 15 minutes to cook, so I usually have everything ready in 25 minutes total.
Variations
Stuffed Version – I like slicing the rolls in half and spreading cream cheese in the middle before soaking and cooking.
Baked Version – Instead of frying, I place the soaked pieces in a baking dish and bake at 180°C (350°F) for 18–22 minutes.
Apple Pie Style – I sauté apples with cinnamon and brown sugar and spoon them on top for a cozy fall version.
Chocolate Drizzle – I melt chocolate and drizzle it over the top for a more dessert-style twist.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet over low heat or pop them in the oven at 180°C (350°F) for about 5–7 minutes. Microwaving works too, but it can make them a bit soggy.
FAQs
What kind of cinnamon rolls work best for this recipe?
I can use homemade or store-bought rolls, but slightly stale or day-old cinnamon rolls hold their shape better when soaking.
Can I make this recipe ahead of time?
I usually prep the custard and cut the rolls ahead of time. Then I dip and cook when I’m ready to serve. Fully cooked pieces can also be reheated later.
Can I use non-dairy milk?
Yes, I’ve used almond, oat, and soy milk with great results. The flavor might change slightly depending on the milk.
Is this recipe kid-friendly?
Absolutely! Kids love the sweet, soft texture and fun toppings. I just keep the toppings simple for younger kids.
Can I freeze the cooked French toast?
Yes, I freeze cooked pieces on a tray, then store them in a freezer bag. To reheat, I toast or bake them until hot and crisp.
Conclusion
Cinnamon Roll French Toast is one of those recipes I keep coming back to. It’s quick, creative, and always hits the spot—whether I’m treating myself or making a fun breakfast for the family. With endless topping and variation options, it’s a dish I can make my own every single time.
The exact match you’re searching for! This easy breakfast idea blends sweet cinnamon rolls with the creamy richness of French toast — a cozy and crowd-pleasing recipe for any morning.
Author:Sarah
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:Serves 3–4
Yield:Breakfast, Brunch, Dessert
Category:Pan-fried
Cuisine:American
Diet:Vegetarian
Ingredients
For the French Toast:
6 cinnamon rolls (homemade or store-bought)
3 large eggs
¾ cup milk
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp sugar (optional)
Pinch of salt
Butter or oil for cooking
Optional Toppings:
Powdered sugar
Maple syrup
Cream cheese icing (from the cinnamon rolls or homemade)
Fresh fruit (strawberries or bananas)
Instructions
Prep the Cinnamon Rolls
Cut cinnamon rolls into quarters or thick slices. Let them air out for 10 minutes to dry slightly for better custard absorption.
Make the Custard
In a bowl, whisk together eggs, milk, vanilla, cinnamon, sugar (if using), and a pinch of salt.
Dip & Soak
Dip each cinnamon roll piece into the custard and let it soak for 10–15 seconds on each side.
Cook
Heat a skillet over medium heat and add butter. Cook each piece for 2–3 minutes per side until golden brown and crisp.
Serve
Serve warm with your favorite toppings like cream cheese icing, maple syrup, powdered sugar, or fresh fruit.
Notes
Day-old cinnamon rolls work best—they’re sturdier and soak up custard without falling apart.
Keep the heat at medium to avoid burning the outside before the inside cooks.
Keep cooked pieces warm in a 200°F (90°C) oven if making a big batch.
Fun Variations:
Stuffed: Add cream cheese in the center of each roll slice before soaking.
Baked: Arrange soaked pieces in a baking dish and bake at 350°F (180°C) for 18–22 minutes.
Apple Pie Style: Top with sautéed apples and caramel sauce.
Chocolate Drizzle: Add melted chocolate or Nutella on top for a dessert twist.
