Silas came downstairs on a Saturday morning, sniffed the air, and just stood there in the doorway.
He didn’t say good morning. He said “wait, is that cinnamon rolls?”
It wasn’t cinnamon rolls. It was French toast made from leftover cinnamon rolls, which sounds like a small difference but is actually a completely different breakfast experience.
I’d had a tube of store-bought cinnamon rolls sitting in the fridge for two days because we kept “forgetting” to bake them. Instead of baking them plain, I sliced them thick, dunked them in a cinnamon custard, and griddled them like French toast.
The rolls got crispy on the outside. Gooey in the middle. And the icing melted right into every bite instead of just sitting on top.
Silas ate four pieces. He does not exaggerate about food, so that number means something. 🍯
This is one of those recipes that sounds like a gimmick until you actually make it, and then you realize it might be better than both cinnamon rolls and French toast on their own. Combining them wasn’t cheating. It was just common sense we hadn’t gotten to yet.
Here’s exactly how I make it.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Refrigerated cinnamon rolls (the tube kind, with icing packet) | 1 can (8 rolls) |
| Large eggs | 3 |
| Whole milk | 3/4 cup |
| Heavy cream | 1/4 cup |
| Ground cinnamon | 1 tsp |
| Vanilla extract | 1 tsp |
| Brown sugar | 2 tbsp |
| Salt | pinch |
| Butter (for the griddle) | 2-3 tbsp |
| Icing packet (comes with the rolls) | 1 |
| Maple syrup, for serving | as needed |
That’s it. No special trip to the store required, which is honestly half the reason I keep making this one.
Tools You’ll Need
- Large skillet or griddle
- Mixing bowl
- Whisk
- Shallow dish (for dunking)
- Spatula
- Sharp knife (to slice the rolls thick)
Pro Tips
1. Chill the rolls before slicing them. Cold dough holds its shape way better than room temp dough. Pop the can in the fridge for 10 minutes before you cut into it if your kitchen runs warm.
2. Slice them thick. Like, really thick. Thin slices fall apart in the custard. I cut each roll into 2 thick rounds instead of the usual spiral shape, so you get more surface area for that crispy edge.
3. Don’t skip the rest time. Let the sliced rolls sit in the custard for a full 60 seconds per side. Not a quick dip. You want the middle to actually soak, not just the outside.
4. Medium-low heat is your friend here. This browns faster than regular bread because of the sugar content in the dough. High heat will burn the outside before the inside cooks through.
5. Save the icing for the very end. Warm it slightly (10 seconds in the microwave does it) so it drizzles instead of clumping on top.
How to Make Cinnamon Roll French Toast
- Chill and slice. Take the cinnamon rolls out of the can and slice each one into two thick rounds, about 3/4 inch each. Set the icing packet aside.
- Make the custard. In a shallow dish, whisk together the eggs, milk, heavy cream, cinnamon, vanilla, brown sugar, and salt until fully combined.
- Heat your pan. Warm a skillet or griddle over medium-low heat and add a tablespoon of butter, letting it melt and coat the surface.
- Dunk the rolls. Dip each cinnamon roll round into the custard, pressing gently so it soaks in. Let each side sit for about 60 seconds.
- Cook until golden. Place the soaked rolls onto the hot skillet. Cook for 3-4 minutes per side, until deep golden brown and cooked through in the center.
- Repeat in batches. Add more butter to the pan as needed and continue with the remaining rolls, keeping finished pieces warm in a low oven if you’re feeding a crowd.
- Drizzle and serve. Warm the icing packet slightly and drizzle it over the finished French toast. Add maple syrup if you want it extra indulgent.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Canned cinnamon rolls | Homemade cinnamon rolls | Works even better if you have day-old ones |
| Whole milk | Half and half | Makes the custard richer |
| Heavy cream | Skip it | Fine to leave out, custard will be slightly less rich |
| Maple syrup | Caramel sauce | Adds a deeper, more dessert-like flavor |
| Icing packet | Cream cheese glaze | Whisk powdered sugar, cream cheese, milk, and vanilla |
| Regular cinnamon rolls | Apple cinnamon rolls | Adds a fruity note that pairs great with fall mornings |
For a fun twist, add a handful of chopped pecans to the pan while the last batch cooks. They toast in the butter and add a nice crunch on top.
Make-Ahead Tips
You can make the custard the night before and store it in the fridge in an airtight container. Just give it a quick whisk before using.
You can also slice the cinnamon rolls ahead of time and keep them covered in the fridge overnight, ready to dunk and cook first thing in the morning.
I don’t recommend fully cooking these ahead of time though. They’re best fresh off the griddle while the outside is still crisp.
Estimated Nutritional Breakdown
These are estimates only and will vary based on the specific brand of cinnamon rolls and exact portion sizes. This is not a substitute for lab-tested nutritional data.
| Nutrient | Per Serving (2 pieces) |
|---|---|
| Calories | ~380 |
| Protein | 7g |
| Carbohydrates | 45g |
| Fat | 18g |
| Sugar | 22g |
Meal Pairing Ideas
- Crispy bacon for a salty contrast to all that sweetness
- Fresh berries to cut through the richness
- A cold glass of milk because honestly, some things never change
- Scrambled eggs if you want to round it out into a full brunch spread
Leftovers and Storage
Let any leftover pieces cool completely, then store them in an airtight container in the fridge for up to 3 days.
To reheat, pop them in a toaster oven or air fryer at 350°F for about 5 minutes. This brings back the crispy edges way better than the microwave does.
You can also freeze cooked pieces for up to 1 month. Wrap individually in plastic wrap first, then store in a freezer bag. Reheat straight from frozen in the toaster oven, just add a couple extra minutes.
FAQ
Can I use homemade cinnamon roll dough instead of the canned kind? Yes, and it actually works great, especially if the dough is a day old and slightly firmer.
Why did my French toast fall apart? This usually happens if the custard soak was too long or the slices were cut too thin. Stick to thick slices and a quick 60-second soak per side.
Can I make this dairy-free? Yes, swap the milk and cream for oat milk and skip the butter in favor of a dairy-free alternative like coconut oil.
Do I have to use the icing packet that comes with the rolls? Nope. It’s a nice touch, but plain maple syrup works just as well if you want to skip the extra sugar.
Can I bake these instead of pan-frying? You can arrange the soaked slices on a greased baking sheet and bake at 375°F for about 15-18 minutes, flipping halfway. The texture will be softer than the griddled version though.
Wrapping Up
This one’s become a weekend staple in our house, and I have a feeling it might become one in yours too.
It takes the same amount of effort as regular French toast but tastes like you did something way more impressive. That’s my favorite kind of recipe.
If you make it, come back and drop a comment below. Let me know how it turned out, what swaps you tried, or if your household reacted the same way Silas did. 🍳
