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Cinnamon Roll French Toast

Cinnamon roll French toast turns thick cinnamon roll slices into caramelized, golden French toast rounds with a quick cream cheese icing drizzle. Expect tender centers, a sweet cinnamon-sugar crust, and an easy weekend breakfast finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated large cinnamon rolls with icing
  • 1 can (17.5 oz) refrigerated large cinnamon rolls with icing Keep icing reserved from the can for the drizzle.
French toast custard
  • 3 large eggs
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Cooking and finishing
  • 2 tbsp butter
  • powdered sugar for dusting Dust lightly right before serving.
  • reserved icing from the can Drizzle over warm slices.

Equipment

  • 1 cast iron skillet

Method
 

Slice and set up
  1. Slice each cinnamon roll into 3 rounds from the can, keeping the swirl intact. Keep rounds together so they hold their shape while cooking.
Make the egg mixture
  1. Whisk eggs, whole milk, vanilla extract, and cinnamon together in a shallow dish. Whisk until the mixture looks evenly speckled with cinnamon.
Dip the slices
  1. Dip each cinnamon roll slice in the egg mixture for 20–30 seconds per side. Let excess custard drip back into the dish so the slices cook golden, not soggy.
Cook until golden
  1. Melt butter in a skillet over medium heat. Cook until it foams lightly, then add the dipped slices.
  2. Cook each slice for 2–3 minutes per side until golden and caramelized. Flip once when the bottom is set and browned, and remove when the second side matches.
Glaze and serve
  1. Drizzle the reserved cream cheese icing over the warm slices. Add a visible ribbon so it drips slightly at the edges.
  2. Dust with powdered sugar and serve immediately. Serve right after icing so the crust stays caramelized.

Notes

Pro tip: Keep the cinnamon roll swirl intact and dip only 20–30 seconds per side so you get caramelized edges without losing structure. Store leftovers covered in the fridge up to 2 days; rewarm in a skillet over medium-low until warmed through. Freezing isn’t recommended for best texture. For a lighter option, use reduced-fat cream cheese icing or a smaller drizzle while keeping the cinnamon-sugar crust.