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Cinnamon Roll French Toast

Cinnamon roll French toast turns thick cinnamon roll slices into caramelized, golden French toast with a sweet cream cheese drizzle. Dip, pan-cook, then finish with reserved icing and a cinnamon-sugar-style powdered sugar dust for a 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon roll base
  • 1 can (17.5 oz) refrigerated large cinnamon rolls with icing Use the can and reserve the icing for drizzling.
Egg dip
  • 3 large eggs
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Pan-frying
  • 2 tbsp butter For golden, caramelized edges.
Finish
  • 0.25 powdered sugar For dusting right before serving.
  • 1 reserved icing from the can Cream cheese-style icing for drizzling over warm slices.

Equipment

  • 1 cast iron skillet

Method
 

Slice and prep the cinnamon roll
  1. Slice each cinnamon roll into 3 rounds from the can, keeping the swirl intact.
  2. Set up a shallow dish for dipping so the egg mixture can be used right away.
Make the egg mixture
  1. Whisk the eggs, milk, vanilla extract, and cinnamon until smooth and combined.
Dip and cook
  1. Dip each cinnamon roll slice in the egg mixture for 20–30 seconds per side, letting excess drip off.
  2. Melt the butter in a skillet over medium heat until foamy.
  3. Cook each slice for 2–3 minutes per side until golden and caramelized, adjusting heat if browning too fast.
Glaze and serve
  1. Drizzle the reserved cream cheese icing over the warm slices so it melts and lightly drips.
  2. Dust with powdered sugar for a sweet finish, then serve immediately while crisp and hot.

Notes

For best texture, dip quickly (20–30 seconds per side) so the rounds cook through without falling apart. Store leftovers in the fridge up to 2 days; rewarm in a skillet over medium-low until just heated. Freezing is not recommended because the cinnamon roll texture softens. If you want a lighter option, use low-fat milk and reduce butter to 1 tablespoon while still cooking until golden.