Cinnamon Roll French Toast

Cinnamon Roll French Toast transforms store‑bought cinnamon rolls into a decadent brunch centerpiece. The buttery, cinnamon‑spiced swirls soak up a sweet egg‑milk bath, then crisp up in the skillet for a custardy interior and caramelized exterior that pairs perfectly with maple syrup and a tangy cream cheese drizzle.

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Ingredients

Main

• 4 large cinnamon rolls, unbaked
• 4 large eggs
• 1 cup whole milk
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt

Topping

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1 tbsp maple syrup, plus more for serving

Step-by-Step Instructions

1. 1. In a shallow dish whisk eggs, milk, sugar, cinnamon, melted butter, and salt until frothy.
2. 2. Slice each cinnamon roll in half horizontally, creating two thinner layers.
3. 3. Submerge the roll halves in the egg mixture, turning gently to coat; let sit 2 minutes per side to absorb.
4. 4. Heat a non‑stick skillet over medium‑high heat (375°F/190°C) and add a pat of butter.
5. 5. Cook the soaked rolls 3‑4 minutes per side until golden brown and the interior is set, checking that the edges are crisp.
6. 6. While the toast rests, beat cream cheese with powdered sugar and maple syrup until smooth.
7. 7. Drizzle the cream cheese glaze over the warm French toast and finish with extra maple syrup.

Tips for Success

• Use room‑temperature eggs for a smoother custard batter.
• Do not over‑soak; 2 minutes per side prevents soggy rolls.
• Preheat the skillet fully before adding butter to avoid sticking.
• Press gently with a spatula when flipping to keep the layers intact.
• Serve immediately; the glaze thickens as it cools.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat until warmed through. Freeze individually wrapped for up to 1 month and toast from frozen, adding fresh glaze after reheating.

Notes

Room‑temperature eggs give a silky custard; avoid over‑soaking to keep the rolls from becoming soggy.

FAQs