Oh, hey there, friend! Remember those lazy Sunday mornings back when we were kids? For me, it was the smell of cinnamon rolls wafting from the bakery down the street, my mom trying (and failing) to get us out of bed. One particularly chaotic morning, she had leftover rolls from a potluck, and instead of just warming them up, she got this wild idea. "What if we make them... French toast?" Honestly, I didn't expect that. My first attempt at this Cinnamon Roll French Toast was a sticky, glorious mess, batter everywhere, but the taste? Pure magic. It’s more than just breakfast, it's a warm, comforting hug on a plate, a little slice of childhood joy.
Why You'll Love This Recipe
- It's surprisingly easy (even with a little kitchen chaos, trust me!).
- Great for picky eaters who doesn't love cinnamon rolls?
- This Cinnamon Roll French Toast has comfort food appeal that just makes you feel hugged.
- Perfect for cozy mornings or a special brunch with loved ones.
- A total meal-prep win if you make a big batch for the week!
- Has that emotional appeal that hits different, bringing back happy memories.
I still laugh thinking about the first time I tried to flip these beauties. I'd soaked them a tad too long, and when I went to turn the first one, it just kind of… flopped. Batter splattered across the stovetop, and my dog, bless his heart, thought it was a new game. Oops! Sticky floors, a bit of a clean-up, but the resulting golden, gooey slices of Cinnamon Roll French Toast were absolutely worth every bit of the mess. It’s a testament to how forgiving and delicious this recipe truly is.
Ingredients
- Day-Old Cinnamon Rolls: You know, the pre-made kind from the tube, or even better, any leftover homemade ones you might have. Honestly, day-old is best here, they hold their shape better. Don't use super fresh, soft ones, they'll just fall apart!
- Large Eggs: These are the binder, the glue that holds our delicious creation together. Use fresh, large eggs, they make all the difference in the richness of the batter. I didn't expect that, but it's true!
- Whole Milk: Please, hon, use whole milk. Just don't even think about skim, it won't give you that creamy, luscious texture you want for your Cinnamon Roll French Toast. I tried it once, and it worked... kinda, but it was watery and sad.
- Pure Vanilla Extract: This isn't the place to skimp! The good stuff, the pure vanilla, elevates the flavor so much. It's that warm, comforting scent that just makes your kitchen smell amazing.
- Ground Cinnamon: For an extra kick! Your cinnamon rolls already have it, but a little more in the batter just amplifies that cozy spice. I'm usually heavy-handed with this my personal rant is you can never have too much cinnamon!
- Pinch of Nutmeg: This is a secret weapon, honestly. Just a tiny pinch makes the cinnamon sing. Don't go overboard, though, or it can get too strong. I once accidentally dumped too much in, and it was... memorable.
- Cream cheese (softened): Full-fat, please! This is for our dreamy, tangy glaze. It needs to be super soft, or you'll have lumps, and nobody wants lumpy glaze.
- Powdered Sugar: The base for our sweet glaze. Sift it, or you'll be whisking out lumps forever. Ask me how I know. Oops!
- Milk or Cream (for glaze): Just a splash to get the glaze to that perfect drizzle consistency. Start with a little and add more, you can always add more, but you can't take it away!
- Butter: For cooking, and maybe a little extra for serving. Real butter, always. It browns beautifully and adds flavor that oil just can't match.
- Maple Syrup: For serving! The real, pure maple syrup, please. Not the fake stuff. It's the perfect sweet drizzle over your warm Cinnamon Roll French Toast.
Instructions
- Prep Your Cinnamon Roll French Toast:
- First things first, grab those cinnamon rolls. If they're in a tube, pop it open and separate them. If they're homemade, just slice them about 3/4 to 1 inch thick. I usually get about 6-8 slices from a standard roll. Lay them out in a single layer in a shallow dish a pie plate works great for this. You want them ready to soak up all that yummy batter. This is where I often realize I should have used a bigger dish, lol. Just make sure they have enough room to breathe, so to speak!
- Whip Up the Cinnamon Roll French Toast Batter:
- In a medium bowl, whisk together your eggs, whole milk, pure vanilla extract, a good sprinkle of ground cinnamon, and that tiny pinch of nutmeg. Whisk it really well until everything is combined and a little frothy. You want to make sure there are no streaks of egg yolk. I remember one time, I was distracted by a phone call and didn't whisk enough, the first few slices had unmixed egg bits. Gross! So, take your time here. This is the heart of your Cinnamon Roll French Toast magic!
- Soak the Cinnamon Roll French Toast:
- Carefully place your cinnamon roll slices into the prepared egg mixture, turning them gently to coat both sides. Don't let them sit for too long we're talking about 15-20 seconds per side, max! These rolls are already soft, and you don't want them to get mushy. My biggest oops moment was over-soaking them, they just disintegrated in the pan. You're aiming for coated, not saturated. You'll feel them soften slightly as they soak, a good sign you're doing it right!
- Cook the Cinnamon Roll French Toast:
- Heat a large skillet or griddle over medium heat. Melt a pat of butter in the pan, swirling to coat. Once the butter is melted and slightly foamy, carefully place your soaked cinnamon roll slices onto the hot surface. Don't overcrowd the pan, work in batches if you need to. Cook for 3-4 minutes per side, or until they're golden brown and cooked through. The smell at this stage is heavenly warm cinnamon, sweet bread, it's just cozy!
- Make the Dreamy Glaze for Cinnamon Roll French Toast:
- While your French toast is cooking, let's get that amazing glaze ready. In a small bowl, combine your softened cream cheese and powdered sugar. Using a fork or a small whisk, mash them together until smooth. Gradually add the milk or cream, one teaspoon at a time, whisking constantly until you reach a smooth, drizzly consistency. You don't want it too thick or too thin. I once added too much milk and had to frantically add more powdered sugar kitchen chaos at its finest!
- Serve Your Cinnamon Roll French Toast:
- Once your Cinnamon Roll French Toast slices are beautifully golden, transfer them to plates. Drizzle generously with that dreamy cream cheese glaze. If you're feeling extra, a pat of butter and a pour of pure maple syrup are always welcome. They should look plump, golden, and just begging to be eaten. The taste is pure comfort, sweet and satisfying. This is the moment you realize all the little messes were worth it!
Honestly, this recipe has saved so many rushed mornings and turned them into something special. There was one time I was so tired, I forgot to add the vanilla to the batter. I didn't expect that omission to make such a difference, but it was just... missing something. Had to make a second batch, but hey, more Cinnamon Roll French Toast for everyone! It's those little imperfections and real-life kitchen moments that make cooking so much fun, don't you think?
Cinnamon Roll French Toast Storage Tips
Okay, so you've made a big batch of Cinnamon Roll French Toast, and you've got leftovers yay! This is where planning ahead really pays off. Once cooled, you can store the French toast slices in an airtight container in the fridge for up to 3-4 days. Now, for reheating, here's my honest advice: I microwaved it once, and the sauce separated, and the toast got soggy so don't do that, lol. The best way is to pop them back into a toaster oven or even a regular oven at 350°F (175°C) for about 5-10 minutes until warmed through and slightly crispy again. They hold up surprisingly well, especially if you haven't drowned them in glaze yet. You can also freeze them for up to a month, just layer them with parchment paper in a freezer-safe bag.
Cinnamon Roll French Toast Ingredient Substitutions
I've tried a few things over the years, mostly out of necessity when I'm out of an ingredient, and some worked, some... kinda. For the milk, you can use a plant-based milk like almond or oat milk, but to be real, the richness won't be quite the same. It worked, but it wasn't as decadent. If you don't have vanilla extract, a tiny splash of rum or bourbon can give a similar depth, but it's not for everyone! For the glaze, if you're out of cream cheese, you could try a simple powdered sugar glaze with just milk and a touch of vanilla, but that tangy creaminess is what makes this Cinnamon Roll French Toast so special. I've also swapped brown sugar for white sugar in the batter, and while it's fine, the brown sugar just adds a lovely caramel note.
Serving Your Cinnamon Roll French Toast
Honestly, Cinnamon Roll French Toast is a star on its own, but it loves company! For a truly decadent breakfast or brunch, I love serving it with fresh berries raspberries, blueberries, or sliced strawberries add a lovely tartness that cuts through the sweetness. A side of crispy bacon or a couple of fried eggs provides a nice savory balance. And for drinks? A strong cup of coffee or a mimosa, if it's that kind of morning! This dish and a cozy blanket with a rom-com? Yes please. It's perfect for a leisurely weekend morning, making you feel like you're in a fancy brunch spot without leaving your kitchen.
Cultural Backstory
While French toast has roots tracing back to ancient Rome, and cinnamon rolls have a fascinating history (some say they originated in Sweden as 'kanelbullar'!), combining the two is a relatively modern, purely American innovation, born from a love of comfort food and a desire to elevate breakfast. It's a testament to how home cooks, like us, play with flavors and traditions to create something entirely new and utterly delicious. For me, discovering this Cinnamon Roll French Toast recipe wasn't about history, but about finding a way to make those already-special cinnamon rolls even more exciting, a little twist on a classic that just feels like home.
So there you have it, my friend. This Cinnamon Roll French Toast recipe isn't just a recipe, it's a little bit of joy, a dash of kitchen chaos, and a whole lot of love. It turned out even better than I remembered, golden and gooey with that perfect tangy glaze. I hope it brings as much warmth and smiles to your kitchen as it does to mine. Don't forget to share your versions with me I'd love to hear about your own kitchen adventures!
Frequently Asked Questions
- → Can I use fresh cinnamon rolls for this Cinnamon Roll French Toast?
You can, but I highly recommend day-old or slightly stale ones! Fresh rolls tend to be too soft and can fall apart easily when soaked. I tried it once, and it was a bit of a structural nightmare, honestly.
- → Question about ingredients or substitutions for Cinnamon Roll French Toast?
For the milk, whole milk is best, but 2% or even a thicker plant-based milk can work. I've used almond milk, and while it's okay, it doesn't quite get that rich, creamy feel. Experiment and see what you like!
- → Question about technique or cooking method for Cinnamon Roll French Toast?
The key is medium heat and not overcrowding the pan. I learned the hard way that too high heat gives you burnt outsides and raw insides. Patience is your friend here, even if my kitchen sometimes lacks it!
- → Question about storage or leftovers for Cinnamon Roll French Toast?
Leftovers are great! Store them in an airtight container in the fridge for 3-4 days. Reheat in a toaster oven or oven for best results. Microwaving makes them soggy, which is a mistake I won't make again, lol.
- → Question about variations or customization for Cinnamon Roll French Toast?
Oh, the possibilities! You could add a sprinkle of chopped nuts or chocolate chips to the batter. I've even tried a cream cheese frosting with a hint of orange zest, which was surprisingly good. Don't be afraid to play around!