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Cinnamon Roll French Toast

Cinnamon roll French toast turns thick cinnamon roll rounds into golden, caramelized French toast. Dipped in an egg-milk custard, then finished with reserved cream cheese icing and a cinnamon-sugar dusting for a weekend breakfast look.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon roll base and glaze
  • 1 can (17.5 oz) refrigerated large cinnamon rolls with icing Use the icing included in the can and reserve it for drizzling.
  • 3 large eggs
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 2 tbsp butter
  • 0.25 powdered sugar for dusting Dust lightly right before serving.
  • 0.25 reserved icing from the can Drizzle while slices are warm so it melts slightly.

Equipment

  • 1 cast iron skillet

Method
 

Slice and prep
  1. Slice each cinnamon roll into 3 rounds from the can, keeping the swirl intact.
  2. Whisk eggs, milk, vanilla extract, and cinnamon together in a shallow dish until smooth.
Dip and cook
  1. Dip each cinnamon roll slice in the egg mixture for 20–30 seconds per side, letting excess drip back into the dish.
  2. Melt butter in a skillet over medium heat and cook each slice for 2–3 minutes per side until golden and caramelized.
Glaze and serve
  1. Drizzle the reserved cream cheese icing over the warm slices so it lightly melts.
  2. Dust with powdered sugar and serve immediately.

Notes

Pro tip: keep the rounds thick and don’t over-soak—20–30 seconds per side helps them set with a crisp, caramelized crust. Store leftovers covered in the refrigerator up to 2 days and rewarm in a skillet until warmed through. Freezing isn’t recommended because the glaze and custard texture change. For a lighter option, use low-fat milk and a reduced-sugar icing if your cinnamon rolls include one.