Cinnamon Roll French Toast
Cinnamon Roll French Toast is a decadent fusion of cinnamon-spiced rolls and classic French toast, creating a crispy, custard-soaked delight perfect for breakfast or brunch. With endless topping options and variations, this dish is both versatile and indulgent, satisfying any sweet tooth.
Ingredients
- 2 tablespoons melted unsalted butter
- 1 can of refrigerated cinnamon rolls
- 3 large eggs at room temperature
- ¼ cup 60 ml milk at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup 120 ml maple syrup
Instructions
- Preheat the oven to 375°F (190°C) and allow it to heat for at least 20–30 minutes before baking the cinnamon roll casserole. Grease an 8 x 8-inch (20 cm) baking dish with 2 tablespoons (30 ml) of melted unsalted butter.
- Cut the refrigerated cinnamon rolls into 6–8 evenly sized pieces each. Arrange the cinnamon roll pieces in a single layer at the bottom of the greased baking dish. Set aside the included icing packet to use as a topping after baking.
- In a mixing bowl, whisk the eggs until lightly beaten. Add the milk, vanilla extract, and cinnamon, whisking until fully combined. Finally, mix in the maple syrup until the custard is smooth and well incorporated.
- Pour the prepared cinnamon custard evenly over the cinnamon roll pieces in the baking dish. Bake for approximately 25 minutes, or until the edges of the cinnamon rolls pull slightly away from the sides of the dish. The custard should be fully set, and a toothpick inserted into the center should come out with a few moist crumbs.
- Let the cinnamon roll French toast casserole cool for 10–15 minutes before drizzling the reserved icing over the top. Serve warm and enjoy!
Notes
Store: Fully cool the baked cinnamon roll french toast. Cover the dish with plastic wrap or store in an airtight container in the fridge for up to 5 days.