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–+ servings
Cinnamon Roll French Toast

Cinnamon Roll French Toast

Transform leftover cinnamon rolls into gourmet French toast. Easy recipe for a decadent, crowd-pleasing brunch in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 units cinnamon rolls store-bought or bakery leftovers
  • 2 large eggs
  • 200 ml whole milk about 3/4 cup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sugar
  • 1 pinch salt
  • for cooking butter
  • as desired maple syrup for serving

Equipment

  • Large non-stick skillet or griddle
  • Wide, shallow bowl like a pie dish
  • Whisk or fork
  • Sharp serrated knife
  • Spatula

Method
 

  1. Preheat a large non-stick skillet or griddle over medium heat and add a small pat of butter.
  2. In a wide, shallow bowl, whisk together the eggs until smooth and pale yellow.
  3. Add the milk, vanilla extract, sugar, and salt to the eggs, whisking until well combined.
  4. Carefully slice each cinnamon roll into rounds about 2 cm (3/4 inch) thick.
  5. Soak each slice in the custard for about 20-30 seconds per side, pressing down lightly to absorb.
  6. Place the soaked slices in the preheated skillet, cooking for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.
  7. Transfer cooked slices to a plate and serve immediately with maple syrup if desired.

Nutrition

Calories: 320kcalCarbohydrates: 41gProtein: 8gFat: 14gSaturated Fat: 7gCholesterol: 150mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 9gVitamin A: 350IUCalcium: 100mgIron: 1.5mg

Notes

For a different twist, try adding some of the cinnamon roll frosting into the custard for extra flavor.
Stale or day-old cinnamon rolls work best for soaking.
If you don't have maple syrup, consider serving with fresh fruit, yogurt, or a sprinkle of powdered sugar.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to retain crispness.
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