Cinnamon roll french toast is everywhere right now — and for good reason. Pinterest saves on this mashup have climbed steadily since 2023, and searches for cinnamon roll french toast casserole spike every November through January. Two beloved breakfast classics combine into one dish, and the result takes less effort than making either one from scratch.
If you have stared at a can of Pillsbury rolls and wondered what else you could do with them, or you want a make-ahead breakfast that does not require you to think before coffee — this guide covers it all. You will find the classic stovetop version, a baked casserole, an overnight prep method, flavor variations, and every tip needed to get the custard ratio right the first time. Check out our related guide on Easy Breakfast Recipes for the Whole Family.
What Is Cinnamon Roll French Toast?
Cinnamon roll french toast is exactly what it sounds like — classic French toast technique applied to cinnamon rolls instead of plain bread. You soak sliced or cut cinnamon rolls in a spiced egg custard, then cook them on a buttered skillet or bake them in a dish until golden and set.
The idea works because cinnamon rolls share the same enriched, slightly sweet dough that makes brioche so good for French toast. The spirals of cinnamon sugar baked into the roll bleed into the custard as it soaks, giving every bite layers of warm spice you cannot get from any plain bread substitute.
The dish first gained traction as a way to use day-old or leftover cinnamon rolls. It spread fast once home cooks discovered that canned rolls from the store work just as well and cut the prep time to minutes. Today it appears at holiday breakfast tables, weekend brunches, and potluck spreads as both a main dish and a shareable crowd pleaser.
Pro Tip: Rolls that have been baked and cooled for at least an hour hold their shape better during the custard soak. Freshly baked rolls that are still warm tend to fall apart when cut.
Cinnamon Roll French Toast Ingredients
Every ingredient in a cinnamon roll french toast recipe pulls its weight. The list is short and mostly pantry-ready.
Cinnamon rolls are the base. Canned Pillsbury Original or Grands rolls are the fastest option. Homemade rolls work beautifully if you have them. Frozen Rhodes rolls baked the night before are a middle-ground choice — more flavor than canned, less effort than from scratch.
Eggs are the structure of the custard. Three large eggs per standard 8-roll can is the sweet spot. Too few and the custard stays runny in the center; too many and the texture turns dense and eggy.
Whole milk or heavy cream adds richness. Whole milk gives a lighter result. Heavy cream produces a richer, more custard-like texture. Half-and-half sits between the two. Some recipes add a splash of vanilla coffee creamer as a secret ingredient that deepens the flavor without adding complexity to the shopping list.
Vanilla extract rounds the flavor. One teaspoon per batch is standard.
Ground cinnamon reinforces the spice already in the rolls. Half a teaspoon is enough — the rolls bring the rest.
Brown sugar adds a caramel undertone that white sugar cannot match. Two tablespoons stirred into the custard or sprinkled on top before baking is the right amount.
Butter for the pan. Unsalted butter browns without burning and adds a clean richness to the exterior of each piece.
Pro Tip: Substitute vanilla extract with a half teaspoon of almond extract for a slightly more complex, bakery-style flavor that pairs well with the cinnamon sugar filling.
Step-by-Step Cinnamon Roll French Toast Instructions
The method is straightforward. These steps cover the stovetop version using pre-baked rolls sliced into rounds.
Bake your rolls first. Follow package directions and let them cool for 30 to 60 minutes. This firms up the dough so it holds its shape when you cut and dip it.
Slice each roll horizontally. Cut each baked roll across the middle so you end up with two flat rounds from each one. Each piece will have cinnamon sugar on the cut face, which caramelizes on the skillet.
Make the custard. Whisk 3 large eggs with 3 tablespoons of whole milk, 1 teaspoon of vanilla extract, and half a teaspoon of ground cinnamon until fully combined. No lumps, no streaks of egg white.
Dip each round briefly. Hold each slice in the custard for 10 to 15 seconds per side. You want the custard to coat the surface and soak in slightly — not saturate it completely. Over-soaked rolls fall apart in the pan.
Cook on a buttered skillet. Heat a non-stick pan or griddle over medium heat. Add one tablespoon of unsalted butter and let it foam. Place the rolls cut-side down first. Cook for 2 to 3 minutes until deep golden, then flip and cook the other side for 2 minutes.
Drizzle and serve. Use the icing from the cinnamon roll package, warmed in the microwave for 10 seconds to make it pourable. Add maple syrup if you want more sweetness.
Pro Tip: Keep finished pieces warm in a 200°F oven on a baking rack while you cook the rest of the batch. Setting them on a rack (not a plate) keeps the bottom from going soft.
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Popular Asked Questions
What kind of cinnamon rolls work best for cinnamon roll french toast?
Canned Pillsbury Original or Grands cinnamon rolls are the most practical choice for cinnamon roll french toast. Bake them first, let them cool, then slice or cut them for the recipe. Homemade rolls also work and produce a richer flavor. The key with any roll is to let it cool before cutting — warm rolls fall apart in the custard.
Can you make cinnamon roll french toast casserole the night before?
Yes, and many people find the overnight version tastes better. Assemble the casserole with cut rolls and custard poured over, cover it with plastic wrap, and refrigerate for 6 to 8 hours. In the morning, pull it out 20 minutes before baking to take the chill off, then bake at 375°F for 30 to 35 minutes. The overnight soak produces a custardy, pull-apart center that the quick version does not achieve.
Why is my cinnamon roll french toast soggy in the middle?
A soggy center in a cinnamon roll french toast bake usually means the dish needed more time in the oven. The center is the last part to set. Cover the top loosely with foil halfway through baking to stop the surface from browning too fast, and keep baking until the center springs back when you press it gently. Using too much custard — more than the recipe calls for — can also make the center wet. Stick to the ratio of 3 to 4 eggs per standard 8-roll can.
What toppings go on cinnamon roll french toast?
The standard topping is the icing from the cinnamon roll package, warmed until pourable. A homemade cream cheese icing (cream cheese, powdered sugar, vanilla, milk) is the upgrade. Maple syrup adds sweetness and a caramel note. Fresh berries, powdered sugar, caramel sauce, chopped pecans, and orange zest are all good choices. For a dessert-style plate, a scoop of vanilla ice cream on top of a warm portion is a legitimate option.
Can you use leftover cinnamon rolls for french toast?
Yes — leftover cinnamon rolls are ideal for cinnamon roll french toast. Rolls that have been sitting for a day absorb the custard without dissolving the way very fresh rolls sometimes do. Let them come to room temperature before cutting or dipping. Refrigerated rolls dry out faster than room-temperature ones, so avoid using rolls that have been stored cold for more than two days.
Conclusion
Cinnamon roll french toast is one of the most satisfying breakfast mashups available at any skill level. The stovetop version is a weekday-fast, single-pan meal. The casserole is a hands-off dish that feeds a crowd. The overnight version makes Christmas morning genuinely effortless. Every variation — caramel apple, pumpkin spice, chocolate chip, dairy-free — builds on the same short ingredient list and the same simple custard technique.
The dish works any time of year and photographs well in every season, which is part of why it keeps circulating on Pinterest long after the recipe first gets pinned.
Which version are you making first — the classic skillet or the overnight casserole? Tell us in the comments below.
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