Cinnamon rolls, maple syrup, eggs, milk, cinnamon, and vanilla—baked together into a rich, cozy French toast casserole.
So here’s the thing. This Cinnamon Roll French Toast wasn’t born out of some planned, Pinterest-worthy breakfast dream. It was born out of desperation. It was a rainy Sunday, I hadn’t grocery shopped in… let’s not talk about it… and my toddler was melting down because the cat looked at him “wrong.” I opened the fridge and saw one lone can of cinnamon rolls staring back at me like, “Hey girl, we got this.”
I had no patience for flipping French toast slices over a pan, but I still wanted that gooey, custard-soaked magic. So I did the lazy thing and chopped those rolls up, drowned ’em in a maple-egg bath, and baked the whole thing into a warm, golden mess. And you know what? Everyone devoured it. Even my husband, who usually just drinks coffee and calls it breakfast. Victory.
Why You’ll Love This Cinnamon Roll French Toast Recipe?
This isn’t just a shortcut brunch. It’s comfort on autopilot. The best part? There’s zero flipping involved. It’s baked in one dish. Easy clean-up. Minimal thinking. And it smells like a Cinnabon opened a bed and breakfast in your kitchen.
There’s also something a little magical about how the icing melts over the top. It turns into this shiny, sweet glaze that makes you feel like you really did something special—even though all you did was dump and bake. Honestly? It’s a hug disguised as breakfast.
Ingredient Notes:
Let’s keep it real. This recipe doesn’t try to be fancy—it just works.
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Canned cinnamon rolls – I usually go for the classic Pillsbury ones, but I’ve used store brands too. Just make sure it comes with that sweet icing packet. It’s essential.
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Eggs – These hold the whole custard situation together. Room temp is ideal, but straight from the fridge? You’ll survive.
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Milk – Whole milk gives a nice richness, but I’ve used almond milk when I was out. Works fine. Tastes a little different, but hey, still good.
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Vanilla extract – A little splash goes a long way. It makes the whole thing smell like a candle. In a good way.
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Ground cinnamon – You’re thinking, “Wait, isn’t there already cinnamon in the rolls?” Yes. But trust me, you want more.
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Maple syrup – This goes in the custard. Yes, in it. It caramelizes just enough to make the whole dish extra indulgent.
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Butter – For greasing the pan. But also? It adds those crispy, golden edges that make everyone fight over the corners.
How To Make Cinnamon Roll French Toast?
Step 1: Preheat and Chill (well, you chill, the oven heats)
Crank that oven up to 375°F. Give it a solid 20–30 minutes to really get going—no half-baked ovens here. Preheat like you mean it.
Step 2: Grease & Slice
Butter an 8×8 baking dish like it owes you money. Then pop open the cinnamon rolls (brace yourself for the jump-scare pop), and cut each one into 6–8 pieces. Toss ‘em into the dish.
Step 3: Custard Time
In a bowl, whisk the eggs till smooth. Add milk, vanilla, cinnamon, and maple syrup. Whisk it all together like you’re trying to impress someone on a cooking show (or just trying to get it done before your coffee kicks in).
Step 4: Combine & Bake
Pour the custard over the cinnamon roll chunks. Gently press down if any are floating on top—they’ll absorb all that custardy goodness. Bake for about 25 minutes, until it’s golden and puffy and your kitchen smells like a cinnamon-sugar dream.
Want To Save This Recipe?
Step 5: Cool and Glaze
Let it cool for 10–15 minutes. Then drizzle on that icing like you’re Jackson Pollock. Or just glob it all in the center and go wild. There’s no judgment here.
Storage Options:
Got leftovers? Miraculous. Just cover the dish or store slices in an airtight container. They’ll keep in the fridge for up to 3 days. Pop a square in the microwave for 30 seconds or warm it in the oven at 300°F until soft and gooey again.
Freezing? Meh. I’ve tried it and the texture gets weird. But if you must—wrap it tightly and freeze for up to 1 month. Reheat low and slow.
Variations and Substitutions:
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Fruit it up – Toss in blueberries or chopped apples before baking.
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Cream cheese swirl – Mix softened cream cheese with powdered sugar and dollop it into the casserole for that extra rich bite.
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Milk swap – Use almond, oat, or even half-and-half for a different vibe.
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Spice it up – Add nutmeg, cardamom, or even pumpkin pie spice. No rules.
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Go overnight – Assemble it the night before and bake fresh in the morning.
What to Serve with Cinnamon Roll French Toast?
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Salty sides – Bacon, sausage, or ham balance out the sweet.
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Fresh fruit – Grapes, berries, or melon on the side makes it feel lighter (even if it’s totally not).
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Coffee. Always. – Maybe with a splash of cinnamon creamer, because why not?
Frequently Asked Questions:
Can I use homemade cinnamon rolls?
Absolutely! If you’ve got the time and energy, go for it. If not, store-bought is perfectly acceptable. Zero shame.
Is this too sweet for breakfast?
Well… define “too sweet.” Personally, I think it’s perfect, especially if you pair it with something savory. Or just embrace the sugar. Life’s short.
Can I double the recipe?
Yes! Use a 9×13 dish, and bake a little longer (closer to 35–40 minutes). More brunch = more joy.
And there you go. Cinnamon Roll French Toast in all its cozy, messy, glorious form. It’s easy, it’s indulgent, and it totally counts as breakfast—even if it tastes like dessert.
Try it, make it yours, and let me know if you also stood at the counter eating it straight from the dish. I won’t tell.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Roll French Toast
Ingredients
- 2 tablespoons unsalted butter melted
- 1 12.4 oz can refrigerated cinnamon rolls (with icing packet)
- 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
- Begin by preheating the oven to 375°F (190°C). Allow it to preheat for 20–30 minutes to ensure an even baking environment.
Prepare the Baking Dish
- Grease an 8x8 inch (20x20 cm) baking dish with the melted butter, ensuring all corners are coated to prevent sticking.
Cut the Cinnamon Rolls
- Open the refrigerated cinnamon roll can and reserve the icing packet for later. Slice each cinnamon roll into 6–8 equal pieces. Arrange the pieces in a single, even layer within the greased baking dish.
Prepare the Custard Mixture
- In a mixing bowl, whisk the eggs until slightly beaten. Add the milk, vanilla extract, and ground cinnamon. Whisk again until fully combined. Then incorporate the maple syrup and stir until the custard mixture is smooth.
Assemble the Dish
- Pour the prepared custard mixture evenly over the cinnamon roll pieces in the baking dish. Lightly press down to ensure the rolls are soaked well.
Bake the French Toast Casserole
- Transfer the dish to the preheated oven and bake for approximately 25 minutes. The edges should begin to brown and pull slightly away from the pan. A toothpick inserted in the center should come out with a few moist crumbs, but no raw batter.
Cool and Ice the Casserole
- Remove the dish from the oven and allow it to cool for 10–15 minutes. Once slightly cooled, drizzle the reserved icing packet over the top of the baked casserole before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
