Cinnamon Roll French Toast
Highlighted under: Cozy Dessert Classics
With chilly mornings here, there’s nothing like the smell of cinnamon wafting through the house. I was trying to think of a way to use up some leftover cinnamon rolls and stumbled upon this simple recipe that turned out to be a real treat. Picture golden, crispy edges and a soft, warm center that feels like a hug on a plate. I’ll admit, I was a bit skeptical at first. But honestly, it was so worth trying, and now I can’t stop making it on lazy weekend mornings.
I love trying new twists on breakfast classics, and this Cinnamon Roll French Toast was born from a late-night craving and a somewhat unfortunate number of leftover cinnamon rolls. The French toast batter takes on the sweet cinnamon flavor beautifully, and it’s such a fun way to switch things up. I wasn’t too sure about how it would hold up, but it turned out soft in the center and perfectly crispy on the outside.
I learned to keep a close watch while cooking to avoid burning the edges, which can easily happen if your heat is too high. It’s also worth mentioning that adding a little extra vanilla and a sprinkle of powdered sugar on top takes this to a whole new level of deliciousness! I can’t guarantee it’ll last long in my house, but I’m okay with that.
The Best Part
- You can use up leftover cinnamon rolls easily
- It comes together in about 25 minutes
- Kids love this special breakfast treat
- Perfect for brunch with friends or family
The Secret to This Cinnamon Roll French Toast
This recipe really shines when you use leftover cinnamon rolls that are at least a day or two old. Fresh ones can be too soft and get mushy when dipped; you want those slightly stale edges that can hold up to the egg mixture. I usually save my last rolls from a batch specifically for this dish, and it does not disappoint!
Also, don’t stress too much about the egg mixture being smooth. A few lumps aren't going to ruin anything. In fact, it gives the batter a more rustic feel. Just make sure you whisk it well enough to combine everything, and you'll be golden, literally and figuratively.
Ingredients
For the French Toast
- 4 leftover cinnamon rolls, cut into thick slices
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Butter for frying
For Serving (optional)
- Powdered sugar
- Maple syrup
Instructions
Instructions
Let’s get started!
Mix the Batter
In a bowl, whisk together the eggs, milk, vanilla, and ground cinnamon until smooth. I usually do this in a big mixing bowl to give myself plenty of space, and honestly, it doesn’t need to be perfect – a few lumps are fine.
Prepare the Cinnamon Rolls
Take your cinnamon roll slices and gently dip each piece into the egg mixture. Make sure each slice is coated well, but don’t let them sit too long, or they risk falling apart. A quick dunk should do it!
Cook the French Toast
In a hot skillet, add a bit of butter until melted and sizzling. Cook each piece of the coated cinnamon roll for about 3-4 minutes per side until golden brown. Keep an eye on the heat – I prefer medium-high to get that nice crispness, but don’t hesitate to adjust if you notice any burning.
Serve and Enjoy
Once they are done, place them on a plate and sprinkle with powdered sugar and maple syrup if you like. Honestly, you might not even need syrup; they're sweet enough on their own!
Enjoy your warm, tasty treat!
Pro Tips
- If you're feeling adventurous, try adding a sprinkle of nutmeg or even some chopped nuts for added texture. This recipe also works great with different types of bread, so don’t be afraid to use what you have on hand. I also like to prep the batter in advance for an even quicker morning routine.
Cinnamon Roll French Toast Leftovers Plan
If you happen to have any of this French toast left over, don’t worry, it keeps pretty well in the fridge for a couple of days. Just pop it in an airtight container, and you can reheat it in the oven at 350°F for about 10 minutes. Microwave works too, but you might lose that nice crispiness.
I sometimes enjoy it cold with a sprinkle of powdered sugar on top, which gives it a festive look, but if you want the original warmth, do take the time to reheat it properly. Just be sure to keep an eye on it so it doesn’t dry out.
Dietary Swaps
You can easily swap out the regular milk for a nut milk or oat milk if you’re looking for a dairy-free option. I’ve tried it with almond milk, and it worked just fine. The taste might be slightly different, but it still holds up well in the recipe.
If you’re avoiding eggs, you can replace them with a mixture of mashed bananas or applesauce, which also adds a nice hint of sweetness. I haven’t tried this method myself yet, but I’ve seen others rave about it, so it could be worth a shot!
Questions About Recipes
→ Can I use fresh cinnamon rolls instead of leftovers?
You can, but I wouldn’t recommend it since they might not soak up the egg mixture as well. Leftovers just work better here.
→ What’s the best way to store leftovers?
Store any extras in an airtight container in the fridge. They reheat well in the oven or in a toaster oven, not so much in the microwave.
→ Can I add toppings to this dish?
Absolutely! Fresh berries or whipped cream would be fantastic. It’s all about what makes you happy in the morning!
Cinnamon Roll French Toast
Created by: The Globalbitesrecipes Team
Recipe Type: Cozy Dessert Classics
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the French Toast
- 4 leftover cinnamon rolls, cut into thick slices
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Butter for frying
For Serving (optional)
- Powdered sugar
- Maple syrup
How-To Steps
In a bowl, whisk together the eggs, milk, vanilla, and ground cinnamon until smooth. I usually do this in a big mixing bowl to give myself plenty of space, and honestly, it doesn’t need to be perfect – a few lumps are fine.
Take your cinnamon roll slices and gently dip each piece into the egg mixture. Make sure each slice is coated well, but don’t let them sit too long, or they risk falling apart. A quick dunk should do it!
In a hot skillet, add a bit of butter until melted and sizzling. Cook each piece of the coated cinnamon roll for about 3-4 minutes per side until golden brown. Keep an eye on the heat – I prefer medium-high to get that nice crispness, but don’t hesitate to adjust if you notice any burning.
Once they are done, place them on a plate and sprinkle with powdered sugar and maple syrup if you like. Honestly, you might not even need syrup; they're sweet enough on their own!
Extra Tips
- If you're feeling adventurous, try adding a sprinkle of nutmeg or even some chopped nuts for added texture. This recipe also works great with different types of bread, so don’t be afraid to use what you have on hand. I also like to prep the batter in advance for an even quicker morning routine.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 421 kcal
- Total Fat (g): 18.6g
- Saturated Fat (g): 9.2g
- Cholesterol (mg): 269mg
- Sodium (mg): 370mg
- Total Carbohydrates (g): 49.8g
- Dietary Fiber (g): 1.5g
- Sugars (g): 19.2g
- Protein (g): 12.9g