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Cinnamon Roll French Toast

Cinnamon roll French toast is made by dipping thick cinnamon roll slices in an egg-milk mixture, then pan-cooking until caramelized and golden. Finish with reserved cream cheese icing and a powdered sugar dust for a sweet, weekend breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon roll base
  • 1 can (17.5 oz) refrigerated large cinnamon rolls with icing Use the icing included in the can and reserve it for the drizzle.
Egg dip
  • 3 large eggs
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Cooking & finishing
  • 2 tbsp butter
  • 0.25 powdered sugar for dusting Dust right before serving.
  • 1 reserved icing from the can Drizzle over warm French toast slices.

Equipment

  • 1 cast iron skillet

Method
 

Slice & prep
  1. Slice each cinnamon roll into 3 rounds from the can, keeping the swirl intact.
  2. Whisk eggs, whole milk, vanilla extract, and cinnamon together in a shallow dish until smooth.
Cook the French toast
  1. Dip each cinnamon roll slice in the egg mixture for 20–30 seconds per side, letting excess drip off.
  2. Melt butter in a skillet over medium heat, then place dipped slices in the pan in a single layer.
  3. Cook each slice for 2–3 minutes per side until golden and caramelized.
Glaze & serve
  1. Drizzle the reserved cream cheese icing over the warm slices.
  2. Dust with powdered sugar and serve immediately.

Notes

Pro tip: Keep the swirl intact while slicing so the centers stay thick and custardy. Store leftovers in an airtight container in the fridge for up to 2 days; rewarm in a skillet over low heat to revive some crispness. Freezing is not recommended because the icing glaze can separate when thawed. For a lighter option, use low-fat milk and replace half the butter with a plant-based butter while keeping the same cook times.