Cinnamon Roll French Toast
A delicious fusion of classic cinnamon rolls and crispy French toast, perfect for a decadent breakfast treat.
Equipment
- Non-stick skillet or cast-iron pan
- Shallow bowl
- Spatula
Ingredients
Cinnamon Rolls
- 8 pieces store-bought cinnamon rolls Pillsbury or Trader Joe’s work well
Custard Mixture
- 3 large eggs
- 1/2 cup milk Whole milk or almond milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp brown sugar Optional, for caramelization
Cooking
- 1 tbsp butter For frying
- 1 tsp oil Prevents burning
Toppings
- reserved icing packet Warm slightly before drizzling
- powdered sugar For dusting
- maple syrup Optional, for extra decadence
- fresh berries Strawberries or blueberries for freshness
Instructions
- Separate the cinnamon rolls and let them sit at room temperature for 10 minutes.
- Flatten each roll slightly with a glass to about ½-inch thickness for crispier edges.
- In a shallow bowl, whisk together eggs, milk, vanilla, salt, and optional brown sugar.
- Dip each roll into the custard mixture for 10 seconds per side, ensuring even coating.
- Heat a non-stick skillet over medium-low heat and melt butter with oil.
- Cook each roll for 2-3 minutes per side until golden brown and crispy.
- Transfer cooked rolls to a wire rack for 2 minutes to maintain crispiness.
- Drizzle with warmed icing, dust with powdered sugar, and serve with maple syrup and fresh berries.
Notes
For extra crispiness, let cooked rolls rest on a wire rack for 2 minutes before serving.