Oh, let me tell you about my absolute favorite weekend breakfast hack—cinnamon roll French toast! It all started one sleepy Sunday when I stared at a half-eaten loaf of cinnamon swirl bread and thought “Why not?” Friends, this is not your grandma’s French toast (though she’d definitely approve). That sweet cinnamon spiral already baked right into the bread means every bite is like eating dessert for breakfast—but we’re calling it a meal because eggs. Top it with my simple vanilla glaze that takes 30 seconds to whip up, and suddenly you’re the hero of Saturday mornings.
Ingredients for Cinnamon Roll French Toast
Now let’s talk ingredients – and no, you don’t need anything fancy here! The magic happens with simple stuff you probably already have in your kitchen. Trust me, the key is using good quality basics. Here’s what you’ll need:
- 8 slices of cinnamon swirl bread (go for the thick-cut if you can find it – it holds up better)
- 3 large eggs (beaten – and make sure they’re room temp for best mixing)
- 1 cup milk (whole or 2% recommended – skim just doesn’t give the same richness)
- 1 teaspoon vanilla extract (the real stuff, please – none of that artificial nonsense)
- 1/4 teaspoon ground cinnamon (not heaping – we don’t want to overpower the bread)
- 1/4 teaspoon ground nutmeg (freshly grated if you’re feeling fancy)
- Butter or oil for cooking (I’m team butter all the way for that golden crust)
For the vanilla glaze (because yes, this is mandatory):
- 1 cup powdered sugar (sifted if you’re fancy, but I usually skip this step)
- 2 tablespoons milk (start with this and adjust)
- 1 teaspoon vanilla extract (same rule applies – real vanilla only!)
See? Nothing crazy! I’ve made this with almond milk when we ran out of regular, and it still turned out delicious. The cinnamon bread is really the star here – those sweet swirls do most of the work for you.
How to Make Cinnamon Roll French Toast
Okay, let’s get cooking! This is seriously the easiest, most rewarding breakfast you’ll make – I promise. The whole process takes less time than waiting in line at your favorite brunch spot. Here’s exactly how I do it every weekend (sometimes twice…no judgment).
Preparing the Custard Mixture
First things first – grab that big mixing bowl you never use enough. Crack in your eggs and give them a good whisk until they’re completely smooth – no stringy bits or streaks of egg white allowed! Slowly pour in the milk while whisking (this prevents splashing, learned that the messy way). Now add your vanilla, cinnamon, and that tiny bit of nutmeg. Keep whisking until everything’s beautifully blended – it should look like liquid gold with tiny spice specks. Taste? No! Raw eggs, remember? But trust me, it smells amazing already.
Cooking the French Toast
While your custard rests (yes, it needs a quick 2-minute nap), heat your skillet or griddle over medium heat – not high! I’ve burned more batches than I care to admit by being impatient. Melt a generous pat of butter – you want it sizzling but not smoking. Now dunk each bread slice in the custard, count to three-Mississippi on each side (thicker bread gets five), letting excess drip off. Listen for that glorious butter sizzle when the bread hits the pan. Cook 2-3 minutes per side until golden with slightly crispy edges. Pro tip: Don’t crowd the pan – give each slice breathing room or they’ll steam instead of crisp. Keep finished slices warm in a 200°F oven while you cook the rest.
Making the Vanilla Glaze
Here’s where the magic happens! In a small bowl, whisk together powdered sugar, milk and vanilla until smooth. Want it thicker? Add more sugar a tablespoon at a time. Too thick? Tiny splashes of milk until it ribbons off your whisk beautifully. My kids love when I let them drizzle it artfully over the stacks (read: wildly pour everywhere). The glaze sets slightly as it cools, creating this luscious crackly-sweet top that makes everyone ask for seconds.
Why You’ll Love This Cinnamon Roll French Toast
Okay, I know I’m biased, but this cinnamon roll French toast is seriously life-changing—and here’s why you’ll fall head over heels for it too:
- Uses stupidly simple ingredients – No fancy pantry items here. If you’ve got eggs, milk, and cinnamon bread (which, let’s be honest, is a staple in my house), you’re golden.
- Perfect for lazy weekends – It feels indulgent but takes less effort than making pancakes. I’ve whipped this up in pajamas while half-asleep more times than I can count.
- Kids go nuts for the sweet glaze – Mine call it “donut sauce” and demand I put it on everything afterward. The glaze takes 30 seconds but makes you look like a pastry chef.
- That cinnamon swirl magic – The bread does all the flavor work for you! Every bite has those caramelized cinnamon pockets that make it taste like you spent hours baking.
- Brunch hero status – Anytime I serve this, guests think I’ve outdone myself. Little do they know it’s easier than scrambled eggs.
- Customizable as heck – Add orange zest to the glaze, swap nutmeg for cardamom, or throw on fresh berries. It’s a choose-your-own-adventure breakfast.
Seriously, once you try this, regular French toast will taste like sad toast in comparison. The first time I made it, my husband asked if it was a special occasion—now it’s our Saturday tradition. That’s the power of cinnamon swirl bread and a little vanilla glaze magic!
Tips for the Best Cinnamon Roll French Toast
After making this recipe more times than I can count (sometimes twice in one weekend—oops!), I’ve picked up some foolproof tricks to take your cinnamon roll French toast from good to “oh-my-gosh-can-I-have-your-recipe” amazing. Here are my absolute must-know tips:
Use day-old bread for better absorption
Here’s a little secret I learned the hard way—slightly stale bread is your friend! Fresh cinnamon swirl bread tends to fall apart when dunked in the custard. I’ll often buy the bread a day ahead or leave it out uncovered overnight. Those drier slices soak up the egg mixture like a dream without turning mushy. No time to wait? Lightly toast the bread first—just enough to dry it out without browning.
Double the glaze (because why not?)
That vanilla glaze is what makes people go back for thirds—trust me, you’ll want extra. I always make a double batch now after the “Great Glaze Shortage of 2021” (a tragic breakfast incident involving my very disappointed nephew). Keep it in a little pitcher on the table so everyone can add more as they eat. Leftover glaze? It’s amazing drizzled over yogurt or fresh fruit later!
Try cardamom instead of nutmeg
While I love classic nutmeg, sometimes I swap in ground cardamom for a floral twist that makes the cinnamon pop. Start with just 1/8 teaspoon—it’s potent stuff! This little change makes the French toast taste like it came from a fancy bakery. My Swedish friend taught me this trick, and now it’s my go-to when I want to impress brunch guests.
Don’t skip the butter in the pan
I know, I know—you’re tempted to use cooking spray to save calories. Resist! Real butter gives that perfect golden crust with crispy, caramelized edges. I use about 1/2 tablespoon per batch and swirl it around the pan between slices. That butter flavor mixing with the cinnamon sugar from the bread? Absolute magic.
Keep the heat medium, not high
Patience is key here—if your pan’s too hot, the outside burns before the custard cooks inside. I set my burner just below medium and let the pan heat up for a full 2 minutes before adding the first slice. You’re aiming for a gentle sizzle, not a furious spatter. If the butter smokes right away, your heat’s too high!
Let it rest before digging in
This one’s tough because it smells so good, but letting the French toast sit for 2-3 minutes after cooking makes all the difference. The custard finishes setting, and the glaze starts forming that perfect crackly top. I distract my family with coffee pouring during this crucial waiting period—works every time!
Serving Suggestions
Alright, let’s talk about the best ways to serve this cinnamon roll French toast – because presentation is half the fun! I’ve served this every which way over the years, and here are my absolute favorite pairings that’ll make your breakfast feel extra special:
- Fresh berries – The tartness of raspberries or strawberries cuts through the sweetness perfectly. I like to toss them with a tiny bit of lemon juice and sugar about 10 minutes before serving.
- Whipped cream clouds – Not the spray can stuff! Take 5 minutes to whip heavy cream with a touch of vanilla and powdered sugar. Dollop it high and watch everyone’s eyes light up.
- Crispy bacon – Trust me on this salty-sweet combo. The crunch and saltiness balance the glaze beautifully. My secret? Bake the bacon at 400°F for 15 minutes while the French toast cooks.
- Warm maple syrup – For the ultimate indulgence, warm some real maple syrup and drizzle over the glaze. The two sauces mingle into pure breakfast bliss.
- Toasted pecans or walnuts – A handful sprinkled on top adds wonderful texture. I sometimes toss them with melted butter and cinnamon first for extra flavor.
My Saturday morning move? Make a big platter with all the toppings in little bowls and let everyone build their perfect bite. It turns breakfast into an event – complete with sticky fingers and happy faces all around!
Storage and Reheating
Now, let’s be real—this cinnamon roll French toast is so good, leftovers are rare in my house. But on the off chance you’ve got some (maybe you miraculously practiced restraint?), here’s how to keep it tasting fresh:
First, let any extra slices cool completely on a wire rack—no stacking while warm or they’ll get soggy! Once cooled, store them in an airtight container with parchment between layers if stacking. They’ll keep in the fridge for about 2 days, though the glaze might weep a little (still tastes amazing).
When it’s time to reheat, skip the microwave unless you enjoy sad, rubbery French toast. Instead, pop slices in a toaster oven at 350°F for 5-7 minutes until warmed through and slightly crisp again. No toaster oven? A regular oven works too—just place slices on a baking sheet. For extra oomph, I sometimes brush the tops with melted butter before reheating.
Pro tip: If you’re planning ahead, store the glaze separately in a little jar and rewarm it for 10 seconds before drizzling. It’ll be good as fresh!
Now, about freezing…I don’t recommend it with the glaze on top—things get weirdly icy. But you can freeze plain cooked slices for up to a month. Just thaw overnight in the fridge and reheat as above, then add fresh glaze. Works in a pinch when you need a quick weekend treat!
FAQ About Cinnamon Roll French Toast
I get asked about this cinnamon roll French toast all the time—friends texting me mid-brunch with questions! Here are the answers to everything you might wonder before making it (because I’ve wondered them all too):
Can I use regular bread if I don’t have cinnamon swirl?
Absolutely! Regular brioche or challah works in a pinch—just add an extra 1/2 teaspoon cinnamon to your custard mixture. But fair warning—it won’t have those magical caramelized cinnamon pockets that make this recipe special. The swirl bread really is the star here!
Can I make this ahead for a crowd?
Here’s the truth—it’s best fresh off the griddle when the edges are crisp and the glaze is still oozy. But if you’re feeding an army, cook the slices ahead and keep them warm in a 200°F oven for up to 30 minutes. Wait to add the glaze until right before serving so it doesn’t soak in.
Is this freezer-friendly for meal prep?
I don’t recommend freezing with the glaze—it gets weirdly crystallized. But you can freeze plain cooked slices! Just pop them in a single layer on a baking sheet to freeze solid first, then transfer to bags. Reheat straight from frozen in a 350°F oven for about 10 minutes, then add fresh glaze.
Help! My custard isn’t soaking into the bread—what’s wrong?
First, check your bread—super fresh or dense bread resists soaking. Let it sit in the custard for 5-10 seconds per side instead of 3. Still not working? Gently press the bread with a fork while it’s in the mixture to help absorption (but don’t mash it!).
Can I make this dairy-free?
You bet! I’ve used almond milk and coconut milk with great results—just pick an unsweetened variety. For the glaze, substitute the milk with your favorite non-dairy alternative. The texture might be slightly thinner, but the flavor’s still amazing.
Why does my French toast keep burning?
Oh honey, I’ve been there! Turn your heat down—medium is perfect, not medium-high. And don’t walk away—these cook fast! If your pan’s too hot, the sugar in the bread caramelizes too quickly. Wipe the pan between batches if butter starts to brown.
Can I skip the eggs for an egg-free version?
Honestly? It won’t be the same. The eggs give structure and that classic French toast texture. But in a pinch, you can try a flax egg substitute—just know it’ll be more delicate when flipping. The flavor will still be delicious though!
Nutritional Information
Okay, let’s be real – we don’t make cinnamon roll French toast because it’s a health food (though I stand by eggs being protein!). But for those who like to know, here’s the nutritional breakdown per serving. Just remember—these are estimates, and your exact numbers will vary based on the brands of bread, milk, etc. you use. These values do include that heavenly vanilla glaze, because skipping it would be criminal!
- Serving size: 2 slices with glaze
- Calories: Around 390 (worth every one!)
- Sugar: 35g (mostly from the glaze and bread’s cinnamon swirl)
- Sodium: 300mg
- Fat: 12g (6g saturated from all that good butter and eggs)
- Carbohydrates: 60g (hello, delicious carbs!)
- Fiber: 2g (those bread crusts count for something!)
- Protein: 12g (eggs for the win)
- Cholesterol: 150mg
Now, if you’re watching certain nutrients, here are my favorite “lighter” tweaks that still taste amazing: use 1% milk in the custard, reduce the glaze by half (sad, but doable), or try a sugar-free cinnamon swirl bread. But personally? I say enjoy every glorious bite—it’s weekend breakfast, after all!
Print
Irresistible 8-Ingredient Cinnamon Roll French Toast Bliss
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious twist on classic French toast using cinnamon swirl bread and topped with a sweet vanilla glaze.
Ingredients
- 8 slices of cinnamon swirl bread
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Butter or oil for cooking
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg until smooth.
- Heat a large skillet or griddle over medium heat and add butter or a little oil.
- Dip each slice of cinnamon swirl bread into the custard mixture, coating both sides. Let excess drip off.
- Cook bread slices for 2–3 minutes per side, until golden brown and cooked through. Repeat with remaining slices, adding more butter as needed.
- Make the glaze: whisk powdered sugar, milk, and vanilla until smooth and pourable (add a tiny splash more milk if needed).
- Drizzle glaze over warm French toast and serve immediately.
Notes
- Use thick slices of cinnamon swirl bread for best results.
- Adjust glaze consistency by adding more milk or powdered sugar as needed.
- Serve warm for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 35g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg