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Cinnamon Roll French Toast

A decadent breakfast mashup using baked cinnamon rolls soaked in custard and pan-fried to golden perfection, topped with cream cheese glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

French Toast Base
  • 1 tube Jumbo Cinnamon Rolls baked and cooled (8 count)
  • 3 eggs large
  • 0.5 cup whole milk
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 2 tbsp butter for frying
Toppings
  • 1 packet icing included with rolls
  • 0.25 cup maple syrup warmed

Equipment

  • Large Skillet or Griddle
  • Shallow Bowl
  • Whisk
  • Spatula

Method
 

  1. Bake cinnamon rolls according to package directions and allow them to cool completely. (Day-old rolls work best).
  2. Slice each cinnamon roll in half horizontally to create two thinner rounds, or flatten slightly with your palm.
  3. In a shallow bowl, whisk together eggs, milk, cream, vanilla, and ground cinnamon until smooth.
  4. Heat butter in a large skillet over medium heat.
  5. Dip each cinnamon roll slice into the egg mixture, coating both sides. Do not soak too long.
  6. Place in the hot skillet and cook for 3-4 minutes per side until golden brown and crispy.
  7. Serve warm, drizzled with the included icing and maple syrup.

Notes

For an extra rich version, substitute the milk with half-and-half.