Cinnamon Roll French Toast

What the heck is this?

So I had this crazy moment last Sunday morning. There I was, staring at a can of cinnamon rolls in my fridge that had been there for… well, let’s not talk about how long. And right next to it was a carton of eggs that needed using up. My brain went, “What if…?” and BOOM – Cinnamon Roll French Toast was born. It’s exactly what it sounds like – cinnamon rolls sliced up, soaked in a custardy egg mixture, and fried up like French toast. It’s basically breakfast dessert, and I’m not even sorry about it. If regular French toast and cinnamon rolls had a baby, this would be their perfect, sugar-coma-inducing child.

Why You’ll Love This Recipe

This isn’t your average breakfast, folks:

• It’s RIDICULOUSLY easy. Like, “half-asleep before coffee” level easy.
• The crispy outsides with that soft, gooey cinnamon center? Life-changing.
• Perfect for when you can’t decide between French toast and cinnamon rolls. Have both!
• It takes regular canned cinnamon rolls from “pretty good” to “holy cow, did you make these from scratch?!”
• Great for feeding a crowd without sweating all morning in the kitchen.
• The look on people’s faces when you serve this is worth the extra calories.
• You probably already have most of the ingredients in your kitchen right now.

The Good Stuff You’ll Need

For the French Toast:

• 1 can of refrigerated cinnamon rolls (the kind with icing – I like the Grands! Big ones, but any type works)
• 3 eggs (farm fresh if you’re fancy, from the grocery store if you’re normal like me)
• 1/4 cup milk (whatever % you have in the fridge)
• 1 tablespoon vanilla extract (the real stuff makes a difference, but use what you’ve got)
• 2 teaspoons cinnamon (because there’s never enough cinnamon)
• 1/4 teaspoon nutmeg (freshly grated if you’re showing off, pre-ground if it’s before 9 am)
• Pinch of salt (trust me on this one)
• 2 tablespoons butter (for the pan – salted or unsalted, doesn’t matter)

For Topping (because more is more):

• The icing that comes with the rolls (duh)
• Maple syrup (the real kind if possible – life’s too short for fake syrup)
• Butter (just a little pat on top because… butter)
• Fresh berries (optional, but they make you feel slightly less guilty)
• Powdered sugar for dusting (because it looks fancy in photos)
• Chopped nuts if you’re feeling nutty

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Let’s Do This

Prep (5 minutes):

1. Open your cinnamon roll can. Try not to jump when it pops. (After all these years, it still gets me.)
2. Set aside the icing packet. Don’t lose it! Maybe put it in a bowl of warm water to soften while you cook.
3. Take each cinnamon roll and slice it into 3 rounds, like you’re cutting coins. Don’t worry if they’re not perfect – rustic is in. You’ll end up with little cinnamon roll discs.

Make the Egg Mixture (2 minutes):

1. In a shallow dish (I use a pie plate), whisk together eggs, milk, vanilla, cinnamon, nutmeg, and salt until well blended. It should smell amazing already.
2. If you’re feeling extra, add a tiny splash of bourbon or rum to the egg mixture. I didn’t tell you this, and you didn’t hear it from me.

The Cooking Part (10-15 minutes):

1. Heat a large skillet or griddle over medium heat. Add about a tablespoon of butter and let it melt and get slightly bubbly.
2. Dip each cinnamon roll piece into the egg mixture. Give it a quick bath – maybe 5 seconds per side. Don’t let them soak too long or they’ll fall apart, and we’re not trying to make bread pudding here.
3. Place the soaked pieces on the hot buttered skillet. Cook for about 2-3 minutes on each side until they’re golden brown and slightly crispy on the outside. You might need to adjust your heat – too hot and they’ll burn before cooking through, too cool and they’ll be soggy.
4. Transfer to a plate and keep warm. I stick mine in a 200°F oven while I finish the batch.
5. Add more butter to the pan as needed between batches. Don’t be stingy – this is not diet food.

The Finishing Touches (2 minutes):

1. Arrange your beautiful creations on plates. Go for a fancy stack or just pile them up – they’ll be demolished either way.
2. Warm up that icing packet and drizzle it all over your French toast pieces. Be generous – that’s the best part.
3. Add your toppings of choice. Personally, I go all out with maple syrup, a dust of powdered sugar, and berries so I can pretend there’s something healthy happening.

Serving Suggestions

• If you’re feeding a crowd, set up a topping bar and let people customize their own plates.
• For the ultimate sugar rush, add a scoop of vanilla ice cream on top. Breakfast? Dessert? Who cares at this point.
• Need to feel adult about this? Serve with some crispy bacon on the side. The salty-sweet combo is chef’s kiss.
• Fresh fruit compote spooned over the top cuts the sweetness and makes it sort of like a balanced meal.
• Cold brew coffee is mandatory with this. You need something strong to cut through all that sweetness.
• For brunch gatherings, set these out alongside some savory egg dishes for people to mix and match.

Switch It Up

Want to get creative? I’ve experimented with these variations:

• Stuffed Version: After dipping the cinnamon roll pieces, sandwich cream cheese or mascarpone between two pieces before frying.
• Apple Pie Upgrade: Add some diced sautéed apples with cinnamon and brown sugar as a topping.
• Bananas Foster Style: Caramelize some bananas in butter, brown sugar, and rum, then spoon that goodness all over the top.
• Birthday Breakfast: Use strawberry cream cheese icing instead of regular and top with rainbow sprinkles. My kid lost her mind over this.
• S’mores Edition: Top with mini marshmallows, chocolate sauce, and graham cracker crumbs. Then question all your life choices.
• Orange Dream: Add orange zest to the egg mixture and use orange marmalade as a topping. Fancy brunch vibes.

Kitchen Fails & Fixes

Let’s be real, breakfast doesn’t always go as planned:

• Too Soggy: Your heat was probably too low or you soaked them too long. Quick fix: Cook them a bit longer and finish with 1-2 minutes in the toaster oven to crisp them up.
• Too Dry: You likely overcooked them or your egg mixture was too thin. Salvage with extra syrup and icing!
• They’re Falling Apart: You soaked them too long. Next time, just do a quick dip. For now, embrace the mess and call it “Cinnamon Roll French Toast Scramble.”
• Stuck to the Pan: Your pan wasn’t hot enough when you added the pieces. Add more butter next time. For now, scrape what you can and cover the mess with extra toppings.

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Questions People Actually Ask

Q: Can I prep this the night before?
A: Sort of! You can mix up the egg mixture and keep it in the fridge overnight. But don’t slice and soak the rolls until you’re ready to cook or you’ll end up with cinnamon mush.

Q: I don’t have canned rolls. Can I use homemade or store-bought bakery ones?
A: ABSOLUTELY! Fresh bakery cinnamon rolls work even better but might need a slightly longer cook time since they’re usually bigger. Just slice them a bit thicker.

Q: This is too sweet for me. Any suggestions?
A: First, who are you? Second, try using less icing and swap the syrup for fresh fruit. You could also add a tiny pinch of salt to your toppings to balance the sweetness.

Q: Can I freeze leftovers?
A: Bold of you to assume there will be leftovers! But yes, cool them completely, freeze in a single layer, then transfer to a freezer bag. Reheat in the toaster oven for best results.

Q: Any gluten-free options?
A: Look for gluten-free cinnamon rolls (they exist!) or use gluten-free cinnamon swirl bread cut into thick slices as an alternative.

Q: Can I bake these instead of frying?
A: You can, but they won’t get that nice crispy exterior. If you must, place them on a parchment-lined baking sheet and bake at 375°F for about 12-15 minutes, flipping halfway through.

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