Cinnamon Roll French Toast Bake
Turn canned cinnamon rolls into a french toast bake with a vanilla egg mixture and cream cheese topping. This easy breakfast casserole bakes up super soft with the best creamy frosting.
There’s something seriously satisfying about taking basic cinnamon rolls and turning them into a french toast bake. You use refrigerated rolls (Pillsbury Grands are my favorite), cut them into pieces, place them into a baking dish, and suddenly it’s not just “cinnamon rolls.” It’s a full-on recipe you can serve to a crowd.
Make sure to give the egg mixture time to soak in before it goes into the oven. After that, bake until the center is set, then top it off with a simple cream cheese frosting.
How to Make a Cinnamon Roll French Toast Bake
Preheat the oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
Cut each cinnamon roll into quarters, and spread the pieces evenly in the dish.
Whisk the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt in a mixing bowl until the mixture looks smooth and well combined.
Pour it over the cinnamon rolls, and gently press the pieces down so they soak up the custard. Refrigerate the dish sit for 10–15 minutes.
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and the center is set. Let the casserole rest for about 10 minutes before adding the topping.
For the cream cheese frosting, beat the cream cheese with softened unsalted butter until smooth. Mix in the powdered sugar and vanilla extract, then add milk a tablespoon at a time until it reaches your desired consistency. Spread it over the warm casserole and enjoy!
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Ingredients
For the casserole:
- 2 cans refrigerated cinnamon rolls, cut into quarters (17.5 ounces per can)
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
For the frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk, adjust to get the consistency you like
Instructions
To Make the Casserole:
- Preheat the oven to 350°F, and grease a 9×13-inch baking dish with non-stick spray.
- Cut the cinnamon rolls into quarters, and spread them in an even layer in the prepared dish.2 cans refrigerated cinnamon rolls
- In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.6 large eggs1 ½ cups whole milk½ cup heavy cream⅓ cup granulated sugar1 tablespoon vanilla extract1 teaspoon cinnamon¼ teaspoon salt
- Pour the custard mixture over the cinnamon roll pieces, and gently press the rolls down with a spatula.
- Let the casserole sit for 10 to 15 minutes so the liquid can soak into the all the cinnamon rolls' nooks and crannies.
- Cover the dish loosely with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 to 20 minutes, or until the casserole is puffy, golden brown, and set in the center. A knife inserted in the center should come out clean.
- Remove from the oven and let the casserole rest for 10 minutes before frosting.
To Make the Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth.4 ounces cream cheese¼ cup unsalted butter
- Add the powdered sugar, vanilla extract, and milk. Mix until the frosting is creamy and spreadable.1 cup powdered sugar1 teaspoon vanilla extract2 tablespoons milk
- Spread the frosting over the warm casserole or drizzle it over the top, depending on your preference. Enjoy!
How to Store Leftovers:
- Store leftovers in the fridge for up to 3 days.
How to Make It Ahead of Time:
- Assemble, cover, and refrigerate up to overnight; bake as directed.
Suggested Equipment
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
