Cinnamon Roll French Toast: The Ultimate Brunch Recipe

Cinnamon Roll French Toast: Imagine waking up to the irresistible aroma of warm cinnamon, sweet vanilla, and perfectly caramelized bread. This isn’t just breakfast; it’s a decadent experience that transforms ordinary mornings into something truly special. Have you ever wished you could combine the comforting flavors of a classic cinnamon roll with the delightful texture of French toast? Well, wish no more!

While the exact origins of combining cinnamon rolls and French toast are somewhat shrouded in delicious mystery, the concept draws upon the universal love for both dishes. Cinnamon rolls, with their Scandinavian roots and later American reinvention, have long been a symbol of comfort and indulgence. French toast, dating back to ancient Rome, has evolved into a beloved breakfast staple enjoyed worldwide. Marrying these two culinary traditions creates a symphony of flavors and textures that’s simply irresistible.

People adore this dish for its incredible taste – the gooey sweetness of the cinnamon roll filling combined with the custardy richness of French toast is a match made in heaven. It’s also surprisingly convenient! Using pre-made cinnamon rolls as the base cuts down on prep time, making it a perfect treat for weekend brunches or special occasions when you want to impress without spending hours in the kitchen. This Cinnamon Roll French Toast recipe is guaranteed to become a family favorite. Get ready to experience breakfast bliss!

this Recipe

Ingredients:

• For the Cinnamon Rolls:
• 2 3/4 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 cup milk, warmed to 110-115°F
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 large egg
• For the Filling:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• For the French Toast Batter:
• 6 large eggs
• 1 cup milk
• 1/4 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• For Cooking:
• 2 tablespoons unsalted butter, for cooking
• 2 tablespoons vegetable oil, for cooking (helps prevent burning)
• For the Cream Cheese Glaze:
• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk, or more as needed
• 1/2 teaspoon vanilla extract

Making the Cinnamon Rolls:

Okay, let’s start with the heart of this recipe – the cinnamon rolls! Don’t be intimidated; I’ll walk you through it step-by-step. We’re making these from scratch because, trust me, the flavor is worth it. Plus, the aroma filling your kitchen will be heavenly!

1. Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes, or until it gets foamy. This tells us the yeast is alive and ready to work its magic.
2. Combine Wet Ingredients: Add the melted butter and egg to the yeast mixture. Whisk everything together until it’s well combined.
3. Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Mix until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about 5 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is crucial for a light and airy cinnamon roll.

Preparing the Cinnamon Roll Filling:

While the dough is rising, let’s get the filling ready. This is where the magic happens – that gooey, cinnamon-y goodness that makes cinnamon rolls so irresistible.

1. Combine Filling Ingredients: In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix well until it forms a smooth paste. Make sure your butter is truly softened; otherwise, it will be difficult to mix.

Assembling and Baking the Cinnamon Rolls:

Now for the fun part – rolling and shaping the cinnamon rolls! This is where your inner baker shines.

1. Roll Out the Dough: Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
2. Spread the Filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough. Make sure to get it all the way to the edges!
3. Roll Up the Dough: Starting from one of the long edges, tightly roll the dough into a log. Try to keep the roll as tight as possible to prevent gaps in the cinnamon rolls.
4. Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 1-inch thick slices. You should get about 12-15 rolls.
5. Second Rise: Place the cinnamon rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let them rise again for about 30-45 minutes, or until they are puffy and almost doubled in size.
6. Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center should come out clean.
7. Cool Slightly: Let the cinnamon rolls cool in the baking dish for about 10 minutes before frosting.

Making the French Toast Batter:

While the cinnamon rolls are baking (or cooling slightly), let’s whip up the French toast batter. This is what will transform our cinnamon rolls into a decadent breakfast treat.

1. Whisk the Eggs: In a large, shallow dish (like a pie plate or baking dish), whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Make sure everything is well combined. The heavy cream adds richness, but you can substitute with more milk if you prefer.

Turning Cinnamon Rolls into French Toast:

Here comes the magic! We’re about to take those already delicious cinnamon rolls and turn them into something truly extraordinary.

1. Soak the Cinnamon Rolls: Dip each cinnamon roll into the French toast batter, making sure to coat both sides evenly. Let them soak for about 15-20 seconds per side, allowing the batter to penetrate the roll. Don’t soak them for too long, or they will become soggy.
2. Heat the Pan: Heat a large skillet or griddle over medium heat. Add the butter and vegetable oil. The combination of butter and oil helps to prevent burning and gives the French toast a beautiful golden-brown color.
3. Cook the French Toast: Place the soaked cinnamon rolls in the hot skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until they are golden brown and cooked through. The inside should be warm and gooey.
4. Keep Warm: If you’re making a large batch, you can keep the cooked French toast warm in a preheated oven (200°F or 95°C) until ready to serve.

Making the Cream Cheese Glaze:

No cinnamon roll French toast is complete without a generous drizzle of cream cheese glaze! This adds the perfect touch of sweetness and tanginess.

1. Combine Cream Cheese and Butter: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Make sure both are at room temperature to avoid lumps.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined.
3. Add Milk and Vanilla: Add the milk and vanilla extract and beat until smooth and creamy. If the glaze is too thick, add more milk, one tablespoon at a time, until it reaches your desired consistency.

Serving the Cinnamon Roll French Toast:

Finally, the moment we’ve all been waiting for! It’s time to plate up this masterpiece and enjoy the fruits (or should I say, rolls?) of our labor.

1. Drizzle with Glaze: Generously drizzle the cream cheese glaze over the warm cinnamon roll French toast.
2. Serve Immediately: Serve immediately and enjoy! You can also add some fresh berries, whipped cream, or a sprinkle of cinnamon for extra flair.

Tips and Variations:

• Make Ahead: You can make the cinnamon rolls the day before and store them in the refrigerator. Let them come to room temperature before soaking them in the French toast batter.
• Different

  

  Conclusion:

  This Cinnamon Roll French Toast isn’t just breakfast; it’s a weekend celebration on a plate! Seriously, if you’re looking for a way to elevate your brunch game and impress your family and friends, this is it. The combination of the gooey, cinnamon-spiced interior of the cinnamon rolls with the crispy, golden-brown exterior of the French toast is simply divine. It’s the perfect balance of textures and flavors that will have everyone begging for seconds (and maybe even thirds!).

  I know what you might be thinking: “Cinnamon rolls AND French toast? Isn’t that a bit much?” And to that, I say, “Absolutely not!” It’s the perfect indulgence, and sometimes, you just need a little extra sweetness in your life. Plus, it’s surprisingly easy to make. You can even use store-bought cinnamon rolls to save time, making it a fantastic option for busy mornings when you still want something special.

  But the best part? This recipe is incredibly versatile. Feel free to get creative with your toppings! A simple dusting of powdered sugar is always a classic, but why stop there? A drizzle of cream cheese frosting (leftover from the cinnamon rolls, perhaps?), a sprinkle of chopped pecans or walnuts, or a dollop of whipped cream can take this dish to the next level. For a fruitier twist, try adding fresh berries like strawberries, blueberries, or raspberries. A warm berry compote would also be absolutely amazing.

  Serving Suggestions and Variations:

  * For a truly decadent experience: Serve with a scoop of vanilla ice cream. The contrast of the warm French toast and the cold ice cream is heavenly.
  * Spice it up: Add a pinch of nutmeg or cardamom to the egg mixture for an extra layer of warmth and flavor.
  * Make it savory-sweet: A sprinkle of crumbled bacon on top adds a salty, smoky element that complements the sweetness perfectly.
  * For the chocolate lovers: Drizzle with chocolate syrup or sprinkle with chocolate chips.
  * Make it ahead: Assemble the French toast the night before and store it in the refrigerator. This allows the cinnamon rolls to soak up even more of the egg mixture, resulting in an even richer and more flavorful dish. Just be sure to add any toppings right before serving.
  * Individual portions: Use mini cinnamon rolls to create individual French toast bites. These are perfect for parties or for a fun and easy breakfast for the kids.

  I truly believe that this Cinnamon Roll French Toast recipe is a must-try for anyone who loves breakfast, brunch, or just delicious food in general. It’s a guaranteed crowd-pleaser that will leave everyone feeling happy and satisfied.

  So, what are you waiting for? Gather your ingredients, preheat your griddle, and get ready to experience the magic of Cinnamon Roll French Toast. I’m confident that you’ll love it as much as I do.

  And most importantly, I want to hear about your experience! Did you try any of the variations I suggested? Did you come up with your own creative toppings? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!

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  Cinnamon Roll French Toast: The Ultimate Brunch Recipe

  Decadent cinnamon roll French toast, made from scratch with homemade cinnamon rolls, soaked in a rich batter, and topped with a creamy cream cheese glaze. A truly indulgent breakfast or brunch treat!

  Prep Time45 minutes

  Cook Time30 minutes

  Total Time180 minutes

  Category: Breakfast

  Yield: 12-15 servings

  Save This Recipe

  Ingredients

  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 cup milk, warmed to 110-115°F
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 6 large eggs
  • 1 cup milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter, for cooking
  • 2 tablespoons vegetable oil, for cooking (helps prevent burning)
  • 4 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup milk, or more as needed
  • 1/2 teaspoon vanilla extract

  Instructions

  1. Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes, or until it gets foamy.
  2. Combine Wet Ingredients: Add the melted butter and egg to the yeast mixture. Whisk everything together until it’s well combined.
  3. Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Mix until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about 5 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
  6. Combine Filling Ingredients: In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix well until it forms a smooth paste.
  7. Roll Out the Dough: Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  8. Spread the Filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough.
  9. Roll Up the Dough: Starting from one of the long edges, tightly roll the dough into a log.
  10. Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 1-inch thick slices. You should get about 12-15 rolls.
  11. Second Rise: Place the cinnamon rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let them rise again for about 30-45 minutes, or until they are puffy and almost doubled in size.
  12. Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center should come out clean.
  13. Cool Slightly: Let the cinnamon rolls cool in the baking dish for about 10 minutes before frosting.
  14. Whisk the Eggs: In a large, shallow dish (like a pie plate or baking dish), whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Make sure everything is well combined.
  15. Soak the Cinnamon Rolls: Dip each cinnamon roll into the French toast batter, making sure to coat both sides evenly. Let them soak for about 15-20 seconds per side, allowing the batter to penetrate the roll.
  16. Heat the Pan: Heat a large skillet or griddle over medium heat. Add the butter and vegetable oil.
  17. Cook the French Toast: Place the soaked cinnamon rolls in the hot skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until they are golden brown and cooked through. The inside should be warm and gooey.
  18. Keep Warm: If you’re making a large batch, you can keep the cooked French toast warm in a preheated oven (200°F or 95°C) until ready to serve.
  19. Combine Cream Cheese and Butter: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
  20. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined.
  21. Add Milk and Vanilla: Add the milk and vanilla extract and beat until smooth and creamy. If the glaze is too thick, add more milk, one tablespoon at a time, until it reaches your desired consistency.
  22. Drizzle with Glaze: Generously drizzle the cream cheese glaze over the warm cinnamon roll French toast.
  23. Serve Immediately: Serve immediately and enjoy! You can also add some fresh berries, whipped cream, or a sprinkle of cinnamon for extra flair.

  Notes

  • Make Ahead: You can make the cinnamon rolls the day before and store them in the refrigerator. Let them come to room temperature before soaking them in the French toast batter.
  • Different Toppings: Feel free to experiment with different toppings, such as chopped nuts, chocolate shavings, or a drizzle of maple syrup.
  • Freezing: Cooked cinnamon roll French toast can be frozen for later. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Reheat in the oven or microwave.
  • Milk Temperature: Make sure the milk is warm (110-115°F) but not hot, as hot milk can kill the yeast.
  • Kneading: Kneading the dough properly is essential for a light and airy cinnamon roll. Don’t skip this step!
  • Softened Butter: Ensure the butter for the filling and glaze is truly softened for easy mixing.
  • Don’t Oversoak: Be careful not to soak the cinnamon rolls in the French toast batter for too long, or they will become soggy.