Ever wake up craving breakfast but want something show-stopping without the stress? I hear you. Cinnamon Roll French Toast takes two comfort classics—cinnamon rolls and French toast—and combines them into a single, glorious brunch hero.

I made this last weekend for friends and watched the plates clear faster than I could pour coffee. Ready to make your mornings spectacular? Let’s get to it.

Why This Recipe Works (And Why You’ll Love It)

This mash-up nails texture and flavor. The golden, custardy exterior of French toast meets the gooey, cinnamon-sugar center of a cinnamon roll. The result? crisp edges, tender middle, and that irresistible cinnamon swirl. Want to impress guests with minimal drama? This recipe delivers.

Quick reasons to try it:

• Dual-texture delight: crunchy outside, pillowy inside.

• Sugar-and-spice nostalgia: Cinnamon roll vibes without the labor of rolling and proofing.

• Customizable: Add nuts, cream cheese glaze, or fruit—your call.

Ever wondered how something so indulgent can feel so effortless? That’s the magic right there.

Ingredients — what you need on hand

I aim to keep the pantry simple. Here’s a straightforward list.

For the French Toast

• 8 thick slices of brioche or challah (day-old works best)

• 4 large eggs

• 1 cup whole milk (or milk alternative)

• ½ cup heavy cream

• 2 teaspoons vanilla extract

• 1 tablespoon granulated sugar

• Pinch of salt

For the Cinnamon Roll Filling

• ½ cup unsalted butter, melted

• ¾ cup light brown sugar, packed

• 2 tablespoons ground cinnamon

For the Cream Cheese Glaze (optional but highly recommended)

• 4 oz cream cheese, softened

• ¼ cup powdered sugar

• 1 teaspoon vanilla

• 1–2 tablespoons milk to thin

Tools you’ll want: nonstick skillet or griddle, mixing bowls, whisk, spatula.

Step-by-Step: How to Make Cinnamon Roll French Toast

Make the cinnamon filling

Whisk melted butter, brown sugar, and cinnamon until smooth. Spread that mixture on parchment and pop it in the fridge for 10–15 minutes so it firms up slightly. Why chill it? Because a firmer strip keeps its shape when you stuff the bread. Simple and effective.

Prep the custard bath

Beat eggs, milk, heavy cream, vanilla, sugar, and salt until smooth. Keep it shallow enough to dip bread slices quickly so they soak up flavor without turning soggy.

Stuff the bread

Slice a pocket in each bread slice—don’t cut all the way through. Insert a chilled strip of the cinnamon filling into each pocket and press edges to seal. You can fold the slice like an envelope if you want extra security.

Cook to golden perfection

Heat your skillet to medium. Add butter—let it foam, not burn. Dip each stuffed slice briefly into the custard, let excess drip, then sear for 3–4 minutes per side until golden brown. Cover during the last minute to ensure the center heats through without burning the outside.

Pro tip: Cook lower and slower if you notice the outside browning too fast. You want even color and a warm, gooey center.

Variations & Flavor Upgrades

Want to change things up? I got you.

• Cream cheese core: Add a thin ribbon of sweetened cream cheese for extra tang.

• Nutty crunch: Sprinkle chopped pecans or walnuts into the cinnamon filling before stuffing.

• Fruit fold: Add thin apple or pear slices with the cinnamon strip for a fruity twist.

• Maple bourbon glaze: Stir a splash of bourbon into warmed maple syrup for grown-up brunch vibes.

Which combo will you try first?

Serving Suggestions — make it memorable

Serve stacks of two, dust with powdered sugar, and drizzle with warm cream cheese glaze or maple syrup. Add fresh berries for color and a brightness counterpoint to all that sweetness.

Presentation ideas:

• Place toasts on a wooden board with a ramekin of glaze in the center.

• Garnish with orange zest or microgreens for contrast.

• Serve with strong coffee or a cinnamon-spiced latte to match the theme.

Make-Ahead & Storage Tips

Life gets busy, and I love recipes that work with that reality.

• Assemble the night before: Stuff the slices, seal, and refrigerate covered. In the morning, dip and cook.

• Freeze for later: Freeze assembled, uncooked toasts individually on a sheet. Transfer to a bag and bake from frozen at 350°F for 10–12 minutes.

• Reheat: Warm leftovers in a 350°F oven for 5–7 minutes to regain crispness. Microwave works, but you’ll lose texture.

Health & Nutrition Notes (Because balance matters)

Yes, this dish leans indulgent, but you can lighten it.

• Swap half-and-half for milk or use a milk alternative.

• Choose whole-grain brioche or a dense sourdough to add fiber.

• Reduce sugar in the custard if you prefer less sweetness.

Balance tastes better than deprivation, right?

Troubleshooting — quick fixes for common hiccups

• Custardy but soggy? Shorten the dip time and cook slightly longer on low heat.

• Filling leaks out? Chill the cinnamon strip longer and press seams firmly before cooking.

• Burning outside, cold inside? Lower the heat and cover the pan for the last minute to let the center warm through.

Why Homemade Beats Store-Bought

Store-bought frozen stuffed toasts work in a pinch, but making this at home gives you control over quality and customization. You pick the bread, the sugar level, and the add-ins. Plus, cooking this? It makes your kitchen smell like heaven. That counts for something.

FAQs

Q: Can I use pre-made cinnamon rolls instead of making the filling?
A: Totally. Flatten store-bought cinnamon rolls, remove the dough spiral (reserve if you want), and press the cinnamon filling into strips to stuff the bread.

Q: What bread soaks best for this recipe?
A: Day-old brioche or challah soaks the custard without becoming mushy. Thick-sliced Texas toast also works.

Q: Can I make this dairy-free?
A: Yes. Use a plant-based milk and a vegan butter substitute. Swap cream cheese glaze for a powdered sugar glaze made with almond milk.

Q: Is there a gluten-free version?
A: Use thick-sliced gluten-free brioche-style bread and follow the same technique. The texture will differ slightly but still taste amazing.

Q: How do I keep the center gooey without burning the outside?
A: Cook at medium heat and cover the pan for the last minute. That traps heat and warms the center gently.