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Ok I swear I have had this idea floating around in my head forever and it was about time that I finally made it come true. I am a huge fan of cinnamon rolls. I’m also a gigantic fan of French toast! And it must be a sign, or something, that National French Toast Day falls on my birthday! I can’t get enough of the eggy batter-soaked bread. It’s simply delicious and most anyone loves it!
I have had this idea floating in my head for, what seems like, years! I decided that it was time to combine my two favorite sweet breakfasts into one. With cinnamon being a key component in both dishes, it was a no brainer how amazing this match up would be.
For the base of my cinnamon rolls, I drew inspiration from Rose Levy Beranbaum’s book, The Bread Bible. She has an amazing sticky bun recipe in there that will blow your mind. I especially love that she uses a rich Brioche base for her sticky bun dough. By adding cinnamon sugar and brown sugar into the middle of my rolls, I could accomplish an amazing cinnamon roll. However, if you’re not a person to make cinnamon rolls at home normally, using your favorite leftover cinnamon roll would work just as well for this recipe.
I think what makes this dish so amazing is the cream cheese glaze on top! The glaze that I use for this recipe is much looser than the stuff you would glob on freshly baked cinnamon rolls. The addition of milk or cream to this glaze helps it to drizzle over the French toast.
I love enjoying this French toast with syrup, cream cheese glaze, fresh whipped cream and powdered sugar! To enjoy a fruit sauce with this, consider making my Mixed Berry Compote.
To keep the cinnamon rolls… rolled and able to dip and soak in a French toast batter, I would highly suggest refrigerating leftover cinnamon rolls so that they solidify without becoming unraveled. A simple soak in the batter for a minute on both sides and a quick toasting results in a fantastic French toast that can’t be beat.
I really hope that you enjoy this take on French toast. Cinnamon rolls have a way of making French toast a little extra special!
For other great takes on French Toast, look at these other recipes.
- Berries and Cream Stuffed French Toast Croissants by Everyday Eileen
- Churro French Toast by Family Around The Table
- Cinnamon Roll French Toast. by I Just Make Sandwiches
- French Toast Bites by The Freshman Cook
- French Toast Sticks by A Day in the Life on the Farm
- Garlicky Chard-Stuffed French Toast by Culinary Adventures with Camilla
- Overnight Eggnog French Toast by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Pizza Stuffed French Toast by A Kitchen Hoor’s Adventures
- Rabanada by Palatable Pastime
- Savory French Toast Breakfast Sandwich by Amy’s Cooking Adventures
- Strawberry Cream Cheese Stuffed French Toast by Cindy’s Recipes and Writings
- Torrijas – Spanish French toast by Caroline’s Cooking
A fun twist on a breakfast classic, cinnamon roll French toast with a cream cheese glaze perfectly uses up left over cinnamon rolls. Perfect for a weekend brunch.
- 6 each cinnamon rolls
- 3 eggs
- 1/3 cup milk
- 2 teaspoon powdered sugar
- 1/8 teaspoon nutmeg
- ¼ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 ounces butter room temperature
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
Beat together eggs, milk, sugar and spices in a shallow pan. Cut cinnamon rolls in half. Soak halved cinnamon rolls about 1 minute on each side.
Warm a stainless steel skillet over medium-high heat and grease with non-stick spray. Working in batches, toast soaked cinnamon rolls on both sides, until golden brown.
Top cinnamon roll French toast with syrup, whipped cream, powdered sugar, or cream cheese glaze (or all 3!).
In a stand mixer fitted with a paddle attachment, beat together butter and cream cheese until light fluffy, about 2 minutes on medium speed. Slowly add powdered sugar to butter and cream cheese. Scrape the edges of the bowl after each addition. After sugar is added, slowly add in vanilla extract and milk/cream. Mix until well combined.