Chef Susan - Breakfast and Brunch Specialist
👨‍🍳 Certified Breakfast Expert

Recipe by Mitchell

🎓 15+ years breakfast recipe development ⏰ Featured in Taste of Home Magazine 🍽️ Culinary Institute of America Graduate

❤️ My Recipe Story

"I created this recipe on a lazy Sunday morning when I wanted something special but didn't have time to make cinnamon rolls from scratch. My kids were asking for French toast, and I had a tube of cinnamon rolls in the fridge - and suddenly inspiration struck! The combination was even better than I imagined, with the cinnamon sugar filling caramelizing beautifully in the pan. It's become our go-to special breakfast, and now my teenagers request it for birthday breakfasts."

As a breakfast enthusiast and recipe developer, I believe morning meals should be both delicious and achievable. I specialize in creating recipes that feel indulgent but won't keep you in the kitchen for hours. My philosophy is that anyone can make restaurant-quality breakfast at home with the right techniques and a few clever shortcuts.

View All Mitchell's Recipes →
Golden cinnamon roll French toast with visible spiral pattern, drizzled with cream cheese glaze on a gray plate

Why This Recipe Works

The genius of this recipe lies in using pre-made cinnamon rolls as your base. The dough is already enriched with butter and sugar, which means when you dip it in egg custard and cook it, you get an incredibly rich and tender French toast with layers of flavor already built in. The cinnamon sugar filling caramelizes during cooking, creating pockets of sweet, spiced goodness throughout each slice.

Slicing the cinnamon rolls vertically rather than horizontally is key to maintaining that beautiful spiral pattern that makes this dish so Instagram-worthy. The thickness of the slices (about 3/4 inch) is crucial - thick enough to stay structurally sound during soaking and cooking, but thin enough to cook through evenly without burning the outside. This technique also creates more surface area for that golden-brown crust everyone loves.

💡 Professional Tip

Don't skip letting the cinnamon rolls sit at room temperature before slicing. Cold dough is harder to cut cleanly and more likely to compress or tear. A serrated knife used with a gentle sawing motion will give you the cleanest cuts.

Frequently Asked Questions

You can slice the cinnamon rolls and prepare the egg mixture the night before, storing them separately in the refrigerator. However, for best results, cook the French toast fresh when you're ready to serve. The custard coating is best when freshly cooked and crispy. If you need to keep cooked pieces warm, place them in a 200°F oven on a wire rack, but serve within 15 minutes for optimal texture.

Absolutely! Homemade cinnamon rolls work beautifully. Day-old rolls are actually ideal because they're slightly firmer and hold up better when dipped in the egg mixture. If using fresh homemade rolls, let them cool completely before slicing. The recipe works with any size cinnamon roll, just adjust your slicing thickness accordingly.

No problem! The cream cheese glaze recipe included in this recipe is specifically designed to complement the French toast. It's actually better than most packaged icings because it's creamier and not as sweet. You can also use maple syrup, vanilla glaze, or even caramel sauce as alternatives.

Yes, though whole milk gives the richest, creamiest results. You can substitute with 2% milk, half-and-half for extra richness, or even unsweetened almond milk or oat milk for a dairy-free version. Avoid skim milk as it won't provide enough richness. If using non-dairy milk, add an extra tablespoon to ensure the custard coats properly.

The French toast is ready when both sides are golden brown with slightly darker caramelized edges. The center should feel set when gently pressed - not jiggly or wet. You'll see the egg coating has formed a light crust, and the cinnamon filling may be bubbling slightly at the edges. Internal temperature should reach 160°F if you want to check with a thermometer.

This dish is quite rich and sweet, so it pairs well with savory sides like crispy bacon, breakfast sausage, or scrambled eggs for balance. Fresh fruit like berries or sliced bananas adds brightness and cuts through the richness. For beverages, strong coffee, fresh orange juice, or a vanilla latte complement the cinnamon flavors beautifully.

You can lighten this recipe by using reduced-fat cinnamon rolls, egg whites instead of whole eggs, and skim milk. For the glaze, substitute Greek yogurt for the cream cheese and use less powdered sugar. However, keep in mind this is designed as an indulgent breakfast treat, so the modifications will change the texture and richness significantly.

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness, or in a 350°F oven for 8-10 minutes. Avoid microwaving as it makes the bread soggy. Store the cream cheese glaze separately and reheat gently before drizzling. Leftovers are best eaten within 24 hours.

Recipe Troubleshooting Guide

✅

Soggy French Toast

Problem: The French toast comes out wet and mushy instead of golden and crispy.

Solution: Don't over-soak the cinnamon roll slices - 10-15 seconds per side is enough. Make sure your pan is properly preheated to medium heat before adding the slices. If the heat is too low, the egg will soak in rather than form a crust. Also ensure you're not crowding the pan, which creates steam and prevents browning.

✅

Burnt Exterior, Raw Interior

Problem: The outside burns before the center cooks through.

Solution: Your heat is too high. Medium heat is crucial for this recipe. The cinnamon roll slices need time to cook through, and high heat will caramelize the sugar too quickly. If you notice burning, reduce heat immediately and consider covering the pan for 1 minute to help steam the interior while protecting the exterior.

✅

Slices Falling Apart

Problem: The cinnamon roll slices break apart when flipping or serving.

Prevention: Slice the rolls slightly thicker (closer to 1 inch) and make sure they've softened to room temperature first. Use a wide spatula when flipping and be gentle. Also ensure the first side is fully set and golden before attempting to flip. If rolls are very fresh and soft, chill them for 10 minutes before slicing for cleaner cuts.

✅

Glaze Too Thick or Too Thin

Problem: The cream cheese glaze won't drizzle properly or is too runny.

Recovery: For thick glaze, add heavy cream one teaspoon at a time, mixing well between additions until you reach drizzling consistency. For thin glaze, add more powdered sugar one tablespoon at a time. Make sure cream cheese is fully softened to room temperature for smooth mixing. You can also microwave the glaze for 5-10 seconds to make it more pourable.

✅

Not Enough Cinnamon Flavor

Problem: The finished dish lacks that strong cinnamon taste expected.

Prevention: Add an extra 1/4 teaspoon of cinnamon to the egg mixture. You can also mix 1 tablespoon of cinnamon sugar and sprinkle it over the French toast immediately after flipping while the second side cooks. Choose high-quality cinnamon rolls with visible swirls of filling for maximum flavor.

✅

Flavor Balance Issues

Too Sweet: If too sweet, reduce the powdered sugar in the glaze by half and add a pinch more salt to the egg mixture. Serve with unsweetened whipped cream instead of more glaze.

Too Salty: If too salty (unlikely with this recipe), increase the vanilla in the glaze and drizzle with extra maple syrup or honey to balance the flavors.

Bland: If bland, add 1/2 teaspoon of vanilla to the egg mixture and 1/4 teaspoon more cinnamon. Consider adding a dash of nutmeg or cardamom for complexity.

Flat lay of ingredients including cinnamon rolls, eggs, milk, butter, cream cheese, and vanilla on white marble

Ingredient Selection Tips

Not all store-bought cinnamon rolls are created equal. Look for brands with generous amounts of filling visible in the spiral - more filling means more caramelization and flavor. The dough should feel soft but not sticky, and rolls with a buttery aroma are preferable. Larger cinnamon rolls (like Grands size) work best as they're easier to slice and handle. Avoid reduced-fat versions as they don't have enough moisture and richness for French toast.

Fresh eggs are crucial for this recipe as they're the base of your custard coating. The eggs should beat smoothly with no stringy whites. Whole milk creates the perfect balance of richness without being too heavy, but you can use half-and-half if you want extra decadence. Pure vanilla extract (not imitation) makes a noticeable difference in flavor - it adds depth and complements the cinnamon beautifully. For the glaze, full-fat cream cheese is non-negotiable; reduced-fat versions won't create the smooth, pourable consistency you need.

Essential Ingredient Notes

  • Cinnamon Rolls: Choose refrigerated cinnamon rolls in a tube rather than frozen ones. Look for rolls with visible cinnamon swirls and a soft, pillowy texture. Grands or similar large-sized rolls work best. Let them come to room temperature for easier, cleaner slicing. Avoid rolls with too much icing packet as you'll make a better glaze yourself.
  • Eggs: Use large eggs at room temperature for the smoothest custard mixture. Cold eggs don't blend as well with milk. Crack eggs into a separate bowl first to check for shells and freshness. The yolks should be bright yellow and stand up high - this indicates freshness and will give your French toast better color and flavor.
  • Vanilla Extract: Pure vanilla extract is worth the extra cost for this recipe. It adds complex flavor notes that enhance both the custard and glaze. Look for extracts with vanilla bean specks for the highest quality. Mexican or Madagascar vanilla both work beautifully. One teaspoon is enough to flavor without overpowering the cinnamon.
Cinnamon roll French toast cooking in a skillet with golden-brown caramelized edges forming

Perfecting Your Technique

The key to perfect cinnamon roll French toast is controlling three variables: thickness, soaking time, and cooking temperature. Your slices should be 3/4 inch thick - thick enough to hold together but thin enough to cook through. The soaking time is brief (10-15 seconds per side) because the enriched dough absorbs liquid quickly; over-soaking leads to mushiness. Medium heat is non-negotiable. High heat burns the sugar before cooking the egg, while low heat makes soggy French toast.

Timing is everything when it comes to achieving that perfect golden-brown crust with a tender, fully-cooked interior. You'll know it's time to flip when the edges start to look set and the bottom develops that golden color - usually 2-3 minutes. Don't flip too early or the unset custard will run. The second side cooks faster (about 2 minutes) since the pan is already hot. For the ultimate finish, add a small pat of butter to the pan just before removing each piece so it can baste in the butter for the last 20 seconds.

The Perfect Soak and Flip

Master the soaking technique by holding each cinnamon roll slice with your fingers at the edges to keep the spiral intact. Dip one side into the custard mixture, count to 12 slowly, then flip and count to 12 again. Let excess drip off for 2-3 seconds before placing in the hot pan. When flipping during cooking, slide a wide spatula completely under the slice, support it with your other hand if needed, and flip in one confident motion. A hesitant flip leads to breaks and tears.

Cinnamon Roll French Toast

Prep 10 min
Cook 10 min
Serves 4 servings
Level Easy

📋 Ingredients

French Toast Base

  • 2 ounces cream cheese, softened
    Must be softened to room temperature for smooth mixing
  • 1/2 cup powdered sugar
    Sift if lumpy for smoothest glaze
  • 2 tablespoons heavy cream
    Adjust amount for desired consistency
  • Pinch of salt
    Balances sweetness in glaze

Cream Cheese Glaze

  • 4 large refrigerated cinnamon rolls with icing packet
    Choose rolls with visible cinnamon swirls; let come to room temperature
  • 3 large eggs
    Room temperature eggs blend more smoothly
  • 1/2 cup whole milk
    Whole milk provides best richness and texture
  • 1 teaspoon pure vanilla extract
    Pure extract has much better flavor than imitation
  • 1/4 teaspoon ground cinnamon
    Enhances the cinnamon roll flavor
  • 2 tablespoons unsalted butter
    For cooking; add more between batches as needed

Instructions

  1. Prepare Cinnamon Rolls

    Remove cinnamon rolls from package and separate them. Let them sit at room temperature for 5 minutes to soften slightly, making them easier to slice. Using a sharp serrated knife, carefully slice each cinnamon roll vertically into 3/4-inch thick slices, keeping the spiral pattern intact.

  2. Make Custard Mixture

    In a shallow bowl or pie dish, whisk together eggs, milk, vanilla extract, cinnamon, and a pinch of salt until well combined and slightly frothy. The mixture should be smooth with no streaks of egg white visible.

  3. Dip and Cook

    Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of butter. Dip each cinnamon roll slice into the egg mixture, allowing it to soak for 10-15 seconds per side. Let excess drip off, then place in the hot skillet. Cook for 2-3 minutes per side until golden brown and slightly crispy on the edges. Add more butter as needed between batches.

  4. Make Cream Cheese Glaze

    While the French toast cooks, combine the softened cream cheese, powdered sugar, and heavy cream in a small bowl. Whisk or beat with a fork until smooth and pourable. If too thick, add an extra teaspoon of cream. If the cinnamon rolls came with icing, you can mix that in as well for extra sweetness.

  5. Serve and Garnish

    Transfer the cinnamon roll French toast to serving plates. Drizzle generously with the cream cheese glaze while still warm. Optional: dust with powdered sugar, add a pat of butter on top, or serve with maple syrup on the side. Serve immediately while hot and crispy.

Recipe Notes & Tips

Storage

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness, or in a 350°F oven for 8-10 minutes. Store glaze separately and reheat gently before serving. Best consumed within 24 hours.

Serving Suggestions

Serve with crispy bacon or breakfast sausage for a sweet and savory combination. Fresh berries add brightness. Pair with strong coffee, fresh orange juice, or a vanilla latte. For extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream for dessert-style breakfast.

Variations

Try different flavored cinnamon rolls like orange or maple pecan. Add 1/4 teaspoon of nutmeg or cardamom to the egg mixture for extra warmth. Make it extra decadent by adding chocolate chips to the glaze or drizzling with caramel sauce. For holidays, add a dash of pumpkin pie spice to the custard mixture.