Oh, you guys. I have a confession to make. My mornings used to be a frantic dash, fueled by lukewarm coffee and whatever I could grab on the go. But then… I discovered the magic that is the cinnamon roll french toast bake. It’s not just breakfast; it’s an experience. Imagine this: fluffy, golden bread soaked in a sweet, spiced custard, swirled with gooey cinnamon sugar goodness, and topped with a drizzle of creamy icing. It’s basically your wildest cinnamon roll dreams meeting your most comforting French toast memories, all baked into one glorious dish. Seriously, if you’ve ever thought about making cinnamon rolls from scratch and felt intimidated (I’ve been there!), this is your shortcut to pure, unadulterated bliss without all the fuss. It’s the kind of thing that makes you want to slow down, savor every bite, and maybe even put on some fuzzy slippers. This recipe is a game-changer, and I can’t wait for you to try it!
What is cinnamon roll french toast?
So, what exactly *is* this magical creation? Think of it as a deconstructed, super-easy cinnamon roll that gets the luxurious treatment of French Toast. Instead of rolling out dough, we’re using chunks of day-old bread (brioche is my absolute favorite here, but challah or even a good sourdough works wonderfully) that soak up a rich, eggy custard. Then, we layer that with a simple, irresistible cinnamon-sugar swirl that gets all melty and gooey in the oven. The whole thing bakes up into a tender, custardy casserole that smells like pure heaven. It’s not quite a bread pudding, not quite French toast, but something beautifully in between. It’s essentially the easiest way to get all the best parts of a cinnamon roll and French toast without any of the typical labor involved. It’s comforting, decadent, and surprisingly simple to pull off, even on a sleepy Sunday morning.
Why you’ll love this recipe?
Honestly, where do I even begin? This cinnamon roll French toast bake is a winner for so many reasons, and I’m not just saying that! First off, the flavor is out of this world. You get that warm hug of cinnamon and sugar, the rich sweetness of the custard, and the tender texture of the bread. It’s pure comfort food, elevated. What I love most, though, is the sheer simplicity. You can practically throw this together the night before, which is a lifesaver on busy mornings or when you’ve got guests staying over. No proofing, no intricate rolling – just mixing and layering. It’s incredibly budget-friendly too, especially if you use day-old bread that might otherwise go to waste. And the versatility! You can totally customize the swirl with different spices or even a hint of citrus zest if you’re feeling fancy. It’s perfect for holidays, family brunches, or even just a special treat for yourself. Compared to trying to make actual cinnamon rolls, this is miles easier but delivers a similar level of cozy indulgence. It’s a definite crowd-pleaser that disappears faster than you can say “more, please!”
How do you make cinnamon roll French toast?
Quick Overview
The process is ridiculously straightforward: you’ll cube your bread, whisk up a simple custard, create a quick cinnamon-sugar filling, layer it all in a baking dish, and bake until golden and puffed. It really is that easy! The beauty of this recipe is its forgiving nature. Even if your swirling isn’t perfect, the flavors meld together beautifully. It’s the kind of dish that makes your kitchen smell incredible and guarantees happy faces around the table. You’ll spend minimal time actively cooking and maximum time enjoying the delicious results!
Ingredients
For the Main Batter:
You’ll need about 6-8 cups of cubed bread. Brioche is my go-to because it’s rich and holds up well, but challah or even a slightly stale baguette can work in a pinch. Just make sure it’s not super fresh and squishy! You’ll also want 4 large eggs, 2 cups of milk (whole milk makes it extra creamy, but 2% is fine), 1/2 cup of granulated sugar, 2 teaspoons of vanilla extract, and 1 teaspoon of ground cinnamon. A little pinch of salt balances out the sweetness, so don’t skip that!
For the Filling:
This is where the magic happens! You’ll need 1/2 cup of packed light Brown Sugar, 2 tablespoons of all-purpose flour (this helps thicken it so it gets wonderfully gooey), and 1 tablespoon of ground cinnamon. Some people like to add a touch of nutmeg or even a pinch of cardamom here for extra warmth, but plain cinnamon is fantastic on its own.
For the Glaze:
A simple glaze really ties it all together. Mix about 1 cup of powdered sugar with 2-3 tablespoons of milk or heavy cream until you get a pourable consistency. A tiny splash of vanilla extract or even a little squeeze of lemon juice can elevate it. If you want it extra cinnamon-y, you can even add a whisper of cinnamon to the glaze!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). This is a pretty standard baking temperature, so your oven should have no problem with it. Grab a 9×13 inch baking dish – this is the perfect size for this recipe. Lightly grease it with butter or cooking spray. This step is super important to prevent any sticking, and nobody wants to scrape bits of deliciousness off the bottom of the pan!
Step 2: Mix Dry Ingredients
In a large bowl, we’re going to combine the bread cubes. Make sure they’re relatively uniform in size, about 1-inch cubes. This helps them bake evenly. If your bread is super fresh, you might want to lightly toast it in the oven for a few minutes beforehand to dry it out a bit. It makes a world of difference in soaking up the custard.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, and salt. Whisk until everything is well combined and there are no streaks of egg yolk or white. You’re aiming for a smooth, pale yellow mixture. Make sure the sugar has dissolved nicely. If you’re using a plant-based milk, almond or oat milk works wonderfully and still yields a creamy result.
Step 4: Combine
Now, pour the wet ingredients over the bread cubes in the large bowl. Gently toss everything with a spatula or your hands to make sure every single piece of bread is coated in the custard mixture. Let it sit for about 10-15 minutes, giving it a gentle stir halfway through. This allows the bread to really soak up all that delicious custard goodness, which is key to a tender and flavorful bake.
Step 5: Prepare Filling
While the bread is soaking, it’s time to whip up that glorious cinnamon-sugar filling. In a small bowl, combine the packed light brown sugar, flour, and cinnamon. Mix it well with a fork until there are no clumps. The flour is what makes this filling get wonderfully gooey and slightly thick when it bakes, preventing it from just sinking to the bottom. If you’re feeling adventurous, a tiny pinch of nutmeg or ground ginger can add an extra layer of warmth here.
Step 6: Layer & Swirl
Pour half of the soaked bread mixture into your prepared baking dish. Sprinkle about half of the cinnamon-sugar filling evenly over the top. Then, add the remaining soaked bread mixture. Finally, sprinkle the rest of the cinnamon-sugar filling over the second layer of bread. You can give it a gentle swirl with a knife or skewer if you want, but don’t overthink it. The warmth of the oven will do the rest of the work, creating beautiful pockets of cinnamon goodness.
Step 7: Bake
Pop that dish into your preheated oven. Bake for about 40-50 minutes, or until the top is golden brown and puffed, and a knife inserted into the center comes out mostly clean (a few moist crumbs are okay, but you don’t want wet batter). The edges should be set and slightly caramelized. Keep an eye on it, as oven temperatures can vary. If it starts browning too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s baked to perfection, remove the dish from the oven and let it cool for at least 10-15 minutes. This is crucial! It allows the custard to set properly, making it easier to slice and serve. While it’s cooling, whisk together your glaze ingredients until smooth. Drizzle generously over the warm (not piping hot) bake. The warmth of the bake will help the glaze melt slightly and create that irresistible finish.
Step 9: Slice & Serve
Now for the best part! Slice the cinnamon roll French Toast bake into generous squares and serve warm. It’s absolutely divine on its own, but a little dollop of whipped cream or a scoop of vanilla ice cream makes it even more decadent. Enjoy the ooey-gooey, cinnamony bliss!
What to Serve It With
This cinnamon roll french toast bake is truly a star on its own, but pairing it with the right accompaniments can elevate your meal even further! For a relaxed Breakfast, a simple cup of freshly brewed coffee or tea is perfect. The warmth and slight bitterness of the coffee cut through the sweetness beautifully. For a more elegant Brunch, consider serving it alongside some fresh fruit like berries or sliced oranges for a pop of color and freshness. A side of crispy bacon or some savory breakfast sausages also provides a lovely contrast to the sweetness. When serving it as a decadent Dessert, think rich pairings! A scoop of high-quality vanilla bean ice cream is a classic for a reason, or perhaps a warm caramel sauce drizzled over the top. For those moments you just need a comforting pick-me-up for Cozy Snacks, a tall glass of cold milk is unbeatable, or a mug of hot chocolate. My family loves this on Christmas morning, and it always feels so special. It’s also my go-to when we have friends over for a lazy Saturday brunch – everyone always raves about it, and they can’t believe how simple it was to make!
Top Tips for Perfecting Your Cinnamon Roll French Toast Bake
Over the years, I’ve tinkered with this recipe more times than I can count, and I’ve picked up a few tricks that I think are worth sharing. First, about the bread: don’t use super soft, fresh bread. It will turn into mush. Day-old, slightly dry bread is your best friend here. If you only have fresh bread, slice it and let it sit out on the counter for a few hours, or toast it lightly in a low oven for about 10-15 minutes until it’s a little dry but not hard. When you’re mixing the wet ingredients, make sure you whisk those eggs really well. It helps create a more even custard and prevents any eggy bits. And for the soaking process, don’t rush it. Letting the bread sit in the custard for at least 15-20 minutes, or even longer if you have time (overnight in the fridge is amazing!), allows it to absorb properly. This is crucial for that tender, melt-in-your-mouth texture. When it comes to the cinnamon-sugar swirl, I find that mixing in a little bit of flour, like I mentioned, really helps it to get that lovely gooey texture. If you skip the flour, it can sometimes just sink to the bottom. My kids sometimes love to add a few chocolate chips into the cinnamon-sugar mixture, which is an extra layer of decadence they absolutely adore! And for baking, remember that ovens can be finicky. Keep an eye on it after about 35 minutes. If the top is getting too dark before the center is cooked, just loosely tent it with aluminum foil. It’s a simple fix that can save your bake from getting burnt edges. Lastly, the glaze! Don’t pour it on when the bake is screaming hot. Let it cool for at least 10 minutes. Pouring the glaze onto a still-too-hot bake can make it melt and disappear rather than sit on top, which is what we want for that pretty finish and extra punch of sweetness. Trust me on this one – patience with the cooling really pays off!
Storing and Reheating Tips
Honestly, this cinnamon roll french toast bake is usually gone in a flash in my house, but if you happen to have any leftovers, storing them is pretty straightforward. If you’re planning to eat it within a day or two, just cover the baking dish tightly with plastic wrap or aluminum foil and keep it at Room Temperature. It generally stays delicious for about 24 hours at room temperature, but if it’s warm where you are, popping it in the fridge sooner is always a good idea. For longer storage, Refrigerator Storage is your best bet. After it’s cooled down a bit, cover the dish tightly (plastic wrap directly on top, then foil works best) or transfer portions to an airtight container. It will keep well in the fridge for up to 3-4 days. The texture might change slightly as it sits, becoming a bit more dense, but it’s still incredibly tasty. If you want to freeze it, I highly recommend baking it in individual ramekins or cutting it into portions *before* freezing. Wrap each portion securely in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. It can be stored in the Freezer Instructions for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. For reheating, the best way is to pop a slice (or portion) back into a 350°F (175°C) oven for about 10-15 minutes, or until warmed through and slightly crisped up. You can also microwave it, but it might not get as crispy. For the glaze, I usually wait to add it until *after* it’s been reheated. This ensures the glaze stays nice and fresh on top, rather than becoming a soggy mess. If you’re storing leftovers without glaze, you can always make a fresh batch or just drizzle some maple syrup over the reheated portion.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite cinnamon roll french toast bake! I really hope you give this a try because it’s just one of those recipes that brings so much joy. It’s the perfect blend of comforting flavors and textures, incredibly easy to make, and it always gets rave reviews from anyone who tries it. Whether you’re looking for a special weekend breakfast, a show-stopping brunch dish, or just a sweet treat to brighten your day, this bake has you covered. It’s proof that you don’t need to spend hours in the kitchen to create something truly delicious and memorable. If you love this recipe, you might also enjoy my recipe for [Link to another relevant recipe, e.g., Easy Banana Bread Muffins] or my [Link to another relevant recipe, e.g., Fluffy Pancakes from Scratch] – they’re also family favorites that are surprisingly simple! I can’t wait to hear what you think. Please, please leave a comment below and let me know how yours turned out, or if you tried any fun variations! And if you snapped a photo, tag me on social media – I absolutely love seeing your creations!
cinnamon roll french toast
Ingredients
Main Ingredients
- 1 can refrigerated cinnamon rolls with icing (8 count)
- 2 large eggs
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 1 tablespoon unsalted butter or cooking spray, for griddle
Instructions
Preparation Steps
- Open the can of cinnamon rolls and separate them. Reserve the icing packet for later. Slice each cinnamon roll into 3-4 equally thick pieces.
- In a shallow dish or pie plate, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined. This is your French toast batter.
- Heat a large griddle or non-stick skillet over medium heat. Add the butter and let it melt and coat the surface, or spray with cooking spray.
- Dip each sliced cinnamon roll piece into the egg batter, making sure both sides are coated. Don't let them soak too long, as they can become soggy.
- Place the coated cinnamon roll slices on the hot griddle in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Once cooked, transfer the cinnamon roll French toast to a plate. Warm the reserved icing packet in the microwave for a few seconds (or run under warm water) to make it drizzly.
- Drizzle the warm icing over the French toast and serve immediately. Optionally, add fresh berries or a sprinkle of powdered sugar.
