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Cinnamon Roll French Toast Rolls

Cinnamon Roll French Toast Rolls

This recipe is the perfect mashup of two breakfast classics: the gooey, spiced heart of a cinnamon roll and the rich, custardy perfection of French toast. Flattened bread is rolled up, soaked in a cinnamon-egg batter, pan-fried to a golden crisp, and then baked to perfection. The result is a nostalgic and delicious treat with a crispy outside, a soft and warm inside, and a sweet glaze on top.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 slices of bread
  • 4 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 4 tablespoons butter
  • 1/2 cup powdered sugar
  • 2-3 tablespoons milk

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Shallow dish
  • Whisk
  • Skillet
  • Small bowl

Method
 

Instructions
  1. First things first, get your oven ready by preheating it to 375°F (190°C). Go ahead and line a baking sheet with parchment paper so it’s ready when you need it.
  2. Take your slices of bread and, using a rolling pin, flatten each one out. You want them pretty thin, which helps them roll up nicely without cracking.
  3. In a shallow dish (a pie plate works great for this), whisk together the eggs, milk, vanilla extract, cinnamon, and sugar. Keep whisking until it’s all one uniform, custardy mixture.
  4. Get a skillet going over medium heat and melt a tablespoon of butter in it. You're looking for a gentle sizzle, not a raging fire.
  5. Now for the fun part. Take a flattened bread slice and give it a quick dip in the egg mixture. You want to coat it completely but don't let it sit and get soggy. A quick in-and-out does the trick.
  6. Roll up the soaked bread slice tightly into a little log shape.
  7. Place the roll seam-side down into the warm, buttery skillet. This helps seal the edge so it doesn't unroll on you.
  8. Cook the rolls for about 2-3 minutes per side. You’ll need to turn them gently until all sides are a beautiful golden brown. Repeat this process with the remaining rolls, adding more butter to the skillet as needed.
  9. As the rolls finish cooking, transfer them to the parchment-lined baking sheet you prepared earlier.
  10. Once all the rolls are on the sheet, slide them into the preheated oven. Let them bake for 10-12 minutes. This step is crucial—it cooks the inside through and gives the outside a lovely, slightly crispy finish.
  11. While the rolls are baking, you can whip up the glaze. In a small bowl, just whisk the powdered sugar and milk together until you have a smooth, drizzly consistency.
  12. Once the rolls are out of the oven, let them cool for just a minute, then drizzle that sweet glaze all over them.
  13. Serve your cinnamon roll french toast rolls immediately while they're warm and gooey. Enjoy the bliss!

Notes

For best results, use slightly stale, sturdy white bread as it soaks up the custard without falling apart. Cook on medium heat to prevent burning and ensure the inside is warmed through. For variations, try spreading a thin layer of cream cheese or a cinnamon-sugar-butter mixture on the flattened bread before rolling.