I swear I didn’t set out to make breakfast sound like a bakery heist, but these Cinnamon Roll French Toast Rolls are basically my morning mischief. Picture this: warm, gooey cinnamon pockets wrapped in crisp, buttery edges that crackle when you bite in — like a cinnamon roll sneaking out of a French toast costume. I like to pretend I invented them the first time, but honestly, they came from one of those “I have leftover cinnamon rolls and too few spoons” moments. They smell like my kitchen put on a cozy sweater and started humming. If you love gooey center, crisp outsides, and a drizzle of maple that makes you sigh, let’s roll — literally.
Quick Facts
- Yield: Serves 4 (2 rolls per person)
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Why This Recipe is Awesome
This recipe turns a humble can of cinnamon rolls into something outrageously special with almost no work. It mixes the gooey, cinnamony center of a cinnamon roll with the golden, slightly crisp edges of classic French toast. The contrast — soft, custardy interior and caramelized outside — gives you that “who brought these?” moment every time. It’s quick, comforting, and so easy your sleepier self can handle it. Plus, the aroma will drag your household into the kitchen like a cinnamon-scented magnet.
Ingredients
For the Main Dish:
- 1 can (8 count) refrigerated cinnamon rolls (with or without icing; reserve icing if included)
- 4 oz cream cheese, softened (about half a standard block)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (divided: ½ tsp for filling, ½ tsp for custard)
- 3 large eggs
- 1/2 cup whole milk (or 2% if that’s what you have)
- 1 tbsp granulated sugar (for the custard)
- Pinch of salt
- 2 tbsp unsalted butter (for frying)
- 1/3 cup granulated sugar + 1 tsp ground cinnamon (for rolling)
- Maple syrup or the reserved icing, for serving
For the Sauce / Garnish (if applicable):
- Optional: 2 tbsp heavy cream + reserved cinnamon roll icing, whisked to thin for drizzling
- Optional: Powdered sugar for a snowy finish
How I Make It
Step 1:
Unroll the cinnamon rolls and lay each piece on a lightly floured surface. I press gently with my palm to flatten them into a roughly 4×4-inch square — aim for even thickness so they cook evenly. In a small bowl, beat the 4 oz cream cheese with 2 tbsp powdered sugar and ½ tsp vanilla until smooth and spreadable. Spread about a tablespoon of this creamy filling in the center of each flattened roll.
Step 2:
Roll each one tightly like a little burrito, pinching the seam to seal. You’ll get a neat log ready for dunking. In a shallow dish, whisk together 3 eggs, 1/2 cup milk, 1 tbsp sugar, ½ tsp vanilla, and a pinch of salt until silky. This custard smells like vanilla and promises golden color.
Step 3:
Heat a large skillet over medium and add 2 tbsp butter. When it foams and smells nutty, dip each roll into the custard, turning to coat every side, then place it seam-side down into the skillet. You should hear little sizzles — that’s the start of magic. Cook the rolls, turning every 2–3 minutes, until all sides show golden, caramelized color, about 10–12 minutes total.
Step 4:
When the rolls look golden and slightly crisp on the outside, remove them to a wire rack or plate. Immediately roll each hot roll in the cinnamon-sugar mix (1/3 cup sugar + 1 tsp cinnamon), so the sugar sticks and melts a bit into the buttered surface. That crunch-sweet shell contrasts so well with the soft center.
Step 5:
Drizzle with reserved icing thinned with a splash of cream or warm maple syrup. Serve warm. Watch the gooey cream cheese center peek out when you slice one open — and try to act surprised if anyone asks for seconds.
Pro Tips
- Warm the butter until it foams and smells slightly nutty — that’s the sweet spot for browning without burning.
- If your rolls fall apart while frying, press the seam with your fingers before dunking and chill for 10 minutes to firm them up.
- Use whole milk for a richer custard; skim works in a pinch but yields a thinner coating.
- To keep rolls warm while you finish the batch, place them on a baking sheet in a 200°F oven for up to 15 minutes.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap cream cheese for mascarpone for a silkier, less tangy filling — richer but just as decadent.
- Use almond milk or oat milk as a dairy-free custard base; the texture will lighten slightly.
- For a gluten-free version, buy gluten-free cinnamon roll dough or use frozen gluten-free dinner rolls flattened and filled similarly — cook time might vary.
- Substitute butter with coconut oil for a hint of tropical flavor; use ¾ the amount called for.
Variations & Tips
- Add chopped apples or toasted pecans into the cream cheese filling for crunch and fall flavors.
- Make them savory: skip cinnamon sugar, add shredded cheddar + chives to the filling, and serve with hot sauce.
- Mini version: use one can of rolls to make 12 smaller rolls for brunch nibbling and party trays.
- BBQ twist: brush with brown sugar + mustard glaze instead of maple for a sweet-savory bite.
- Kid-friendly: fold in mini chocolate chips into the cream cheese for a melty surprise.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble and roll the filled cinnamon logs, place them on a tray, cover, and refrigerate up to 24 hours. When ready, dunk in the custard and fry. For longer storage, freeze un-dipped logs on a sheet, then transfer to a bag for up to a month; thaw before cooking.
- Can I double the recipe?
- Sure thing. Use two skillets or cook in batches to avoid overcrowding. If baking in the oven (see variations), use two pans and rotate halfway through for even browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a deep golden brown on all sides and a slightly crisp edge. The interior should feel soft and custardy when you press gently; the cream cheese center should be warm and slightly gooey.
- What if I don’t have ingredient X?
- Out of cream cheese? Use Greek yogurt strained overnight for thickness. No maple syrup? Use honey or warm the reserved icing with a splash of milk to make a pourable glaze.
How I Like to Serve It
I love serving these with a steaming mug of coffee or a cardamom latte on chilly mornings. For brunch guests, arrange them on a platter with bowls of extra maple syrup, chopped nuts, and fresh fruit. They also shine as a cozy weekend dessert alongside vanilla ice cream — summer or winter, they feel right at home.
Notes
- Store leftovers in an airtight container in the fridge up to 2 days; reheat in a skillet or 350°F oven until warm and crisp. Do not microwave if you want to keep the crisp.
- If reheating baked leftovers, warm to 165°F internal temperature for food safety if you added eggs.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!