Imagine the sweet, buttery swirl of a cinnamon roll meeting the soft, custardy embrace of French toast—all in one bite. That’s the magic of Cinnamon Roll Stuffed French Toast, a breakfast that feels like a celebration on a plate.
What makes this dish truly special is the surprise center: a warm, gooey cinnamon‑sugar filling tucked inside thick slices of day‑old brioche, then dipped in a vanilla‑spiced egg batter and pan‑seared to golden perfection.
This indulgent stack is perfect for weekend brunches, holiday mornings, or any time you want to treat yourself and your loved ones to something unforgettable.
The process is straightforward: prepare a quick cinnamon roll dough, roll it into a log, slice and stuff each piece with the dough, then soak in batter and cook. A drizzle of maple‑brown‑butter glaze finishes the masterpiece.
Why You'll Love This Recipe
Show‑Stopping Presentation: The visible swirl of cinnamon rolls inside each slice creates a dramatic visual that impresses guests before the first bite.
Balanced Sweetness: A hint of vanilla in the batter tempers the cinnamon‑sugar core, delivering a harmonious sweet‑savory experience.
Comfort Food Upgrade: Classic French toast gets an upscale makeover without adding complexity, making it ideal for both casual mornings and special occasions.
Easy to Scale: Whether feeding a family of four or a brunch crowd of twelve, the recipe scales effortlessly with simple ingredient adjustments.
Ingredients
The foundation of this dish is a rich brioche‑style bread that soaks up the custard without falling apart. A quick cinnamon roll dough provides the sweet, spiced core, while the batter blends milk, eggs, and vanilla for a tender crust. The finishing glaze combines butter, maple syrup, and a pinch of sea salt, delivering a glossy, buttery finish that ties every element together.
Cinnamon Roll Dough (Stuffing)
- 1 ½ cups all‑purpose flour
- ¼ cup granulated sugar
- 1 ½ teaspoons active dry yeast
- ¼ cup whole milk, warmed
- 2 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
French Toast Batter
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons heavy cream
- 1 tablespoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- Pinch of salt
Bread & Filling
- 8 slices day‑old brioche bread (about 1 inch thick)
- ¼ cup brown sugar, packed
- 2 teaspoons ground cinnamon
Maple‑Brown‑Butter Glaze
- 3 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- Pinch of flaky sea salt
The dough’s butter and cinnamon create a soft, fragrant core that stays molten when heated. Brioche’s rich egg‑y texture holds the batter without falling apart, while the custard adds a luxurious creaminess. The glaze, with its buttery‑maple depth and a hint of salt, cuts through the sweetness, delivering a balanced finish that keeps every bite exciting.
Step-by-Step Instructions
Preparing the Cinnamon Roll Dough
In a medium bowl combine all‑purpose flour, sugar, yeast, cinnamon, and salt. Warm the milk to 110°F, then stir in the melted butter. Add the liquid to the dry ingredients and mix until a soft, slightly sticky dough forms. Cover and let rise in a warm spot for 45‑60 minutes, or until doubled in size.
Assembling the Stuffed French Toast
- Shape the Dough. Punch down the risen dough, then roll it into a rectangle about ¼‑inch thick. Cut into eight equal strips, each roughly the length of a brioche slice.
- Fill the Bread. In a shallow dish mix brown sugar and cinnamon. Spread a thin layer of this mixture onto each brioche slice, then place a dough strip on top and gently press to adhere. The dough will melt into the bread during cooking.
- Prepare the Batter. Whisk together eggs, milk, heavy cream, vanilla, nutmeg, and a pinch of salt until smooth. Let the mixture rest for 5 minutes; this helps the bread absorb the custard evenly.
- Soak the Stuffs. Submerge each assembled slice in the batter, allowing it to sit for 30 seconds per side. The brioche should become saturated but not soggy, and the dough strip will begin to soften, creating a cohesive interior.
Cooking the French Toast
- Heat the Skillet. Place a large non‑stick skillet over medium‑high heat and melt 2 tablespoons butter. When the butter foams and begins to brown lightly, you’ve reached the ideal temperature for a caramelized crust.
- Cook Each Side. Lay the soaked slices in the skillet, leaving space between them. Cook for 3‑4 minutes until the bottom is deep golden and the edges are crisp. Flip carefully with a spatula and cook the other side another 3‑4 minutes. The interior should be hot, the cinnamon roll dough melted, and the custard set.
- Glaze While Warm. As soon as the toast leaves the pan, drizzle the maple‑brown‑butter glaze over each piece. The heat melts the butter, allowing the glaze to coat every crevice and create a glossy finish.
Finishing & Serving
Transfer the finished French toast to a warmed serving platter. Dust lightly with additional cinnamon if desired, and garnish with a few fresh berries or a dusting of powdered sugar for color contrast. Serve immediately while the interior is still oozy and the exterior remains crisp. Pair with a cup of strong coffee or fresh orange juice for a complete brunch experience.
Tips & Tricks
Perfecting the Recipe
Use Day‑Old Brioche: Slightly stale bread soaks up the custard without falling apart, giving a firm yet tender bite.
Don’t Over‑Soak: Thirty seconds per side is enough; longer soaking makes the bread mushy and the dough difficult to handle.
Butter Temperature: Melt butter until it just begins to brown; this adds nutty flavor without burning.
Rest After Cooking: Let the toast sit for one minute before slicing so the molten cinnamon core settles.
Flavor Enhancements
Add a splash of orange liqueur to the batter for a citrusy lift, or stir in a tablespoon of toasted pecans into the cinnamon‑sugar mix for crunch. A pinch of cardamom in the dough adds an exotic warmth that complements the cinnamon beautifully.
Common Mistakes to Avoid
Skipping the dough rise will give a dense, under‑flavored core. Also, cooking on too high a flame scorches the exterior while leaving the interior cold. Keep the heat medium‑high and watch for a steady, golden brown color before flipping.
Pro Tips
Make Dough Ahead: Prepare the cinnamon roll dough the night before and refrigerate; it will rise faster and develop deeper flavor.
Use a Cast‑Iron Skillet: It retains heat evenly, giving a uniform crust and preventing hot spots.
Finish with a Sprinkle of Sea Salt: A tiny burst of salt brightens the sweet glaze and balances the overall taste.
Serve on Warm Plates: Warm plates keep the toast from cooling too quickly, preserving the melt‑in‑your‑mouth texture.
Variations
Ingredient Swaps
Replace the brioche with thick Texas toast for a sturdier bite, or use challah for a slightly sweeter base. Swap the classic cinnamon‑sugar filling for a chocolate‑hazelnut spread, or incorporate diced apples into the dough for a fruity twist.
Dietary Adjustments
For a gluten‑free version, use a gluten‑free all‑purpose flour blend in the dough and choose gluten‑free bread. Vegan diners can substitute plant‑based milk, coconut cream, and a flax‑egg mixture, and use dairy‑free butter in the glaze. Keto lovers can replace the sugar with erythritol and use almond flour for the dough.
Serving Suggestions
Pair the stuffed French toast with a dollop of Greek yogurt mixed with a drizzle of honey for tangy contrast. Fresh berries, sliced bananas, or a compote of mixed stone fruits add acidity and color. For a savory balance, serve alongside crisp bacon or turkey sausage.
Storage Info
Leftover Storage
Allow any leftovers to cool completely, then wrap each piece tightly in plastic wrap and place in an airtight container. Store in the refrigerator for up to 3 days. For longer keeping, freeze in a single layer on a tray, then transfer to a freezer‑safe bag; they’ll hold for up to 2 months.
Reheating Instructions
Reheat in a preheated 350°F oven for 10‑12 minutes, covered with foil to retain moisture. For a crisp exterior, uncover for the final 2 minutes. In a microwave, heat on medium power for 45‑60 seconds, then finish in a hot skillet with a pat of butter to restore crunch.
Frequently Asked Questions
This Cinnamon Roll Stuffed French Toast delivers a show‑stopping blend of buttery brioche, molten cinnamon swirl, and a custardy crust that’s both crisp and tender. By following the step‑by‑step guide, mastering the timing, and using the tips provided, you’ll create a brunch masterpiece that feels luxurious yet approachable. Feel free to experiment with the suggested swaps or add your own twists—breakfast is the perfect canvas for creativity. Serve hot, enjoy the smiles around the table, and savor every indulgent bite.
