Cinnamon Roll French Toast: The Ultimate Weekend Indulgence You Need to Make
If you love cinnamon rolls and French toast, this recipe brings the best of both worlds together. It’s warm, cozy, sweet, and incredibly simple to make. Whether you’re cooking for a weekend breakfast or treating yourself to a special brunch, this Cinnamon Roll French Toast is guaranteed to be a hit. With soft custard-soaked bread, crispy edges, and a creamy vanilla glaze, every bite feels comforting and indulgent.
Ingredients
For the French Toast
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8 slices cinnamon swirl bread
(or brioche/challah with a sprinkle of cinnamon and sugar) -
3 large eggs
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1 cup milk
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1 teaspoon vanilla extract
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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Butter or oil for cooking
For the Creamy Glaze
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1 cup powdered sugar
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2 tablespoons milk
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1 teaspoon vanilla extract
Instructions
In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg until smooth. The custard should be slightly thick but still easy to pour.
Place a skillet or griddle over medium heat. Add enough butter or oil to coat the surface. When the butter is melted and bubbly, you’re ready to cook.
Dip each slice of cinnamon swirl bread into the custard, coating both sides. Let excess drip off so the bread doesn’t become too soggy.
Place the slices onto the skillet. Cook for 2–3 minutes per side, or until golden brown and crisp at the edges. Adjust the heat if needed to prevent burning.
In a bowl, whisk the powdered sugar, milk, and vanilla until smooth. Add a few extra drops of milk if you prefer a thinner drizzle.
Arrange the French toast on a plate. Drizzle generously with the creamy glaze while warm. Enjoy!
Notes
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Use thick bread: Thick slices hold the custard better and won’t fall apart.
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Don’t oversoak: Dip quickly — too much custard will make the bread mushy.
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Cook on medium heat: Slow, even cooking helps achieve a crispy outside and soft inside.
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Add toppings: Try fresh berries, whipped cream, chopped pecans, or a dusting of cinnamon.