Cinnamon Roll French Toast Casserole announces itself with the warm aroma of caramelized sugar and baking spice. This elegant twist on classic morning fare layers soft cinnamon-roll spirals in a silky vanilla-custard, then bakes them until golden and lusciously tender. For a contrasting fruit note, consider pairing it with a berry-forward counterpart like Blueberry French Toast Casserole, which echoes similar technique with a brighter finish.
Why Make This Recipe
- Effortless Yet Elegant: Assemble in minutes; the oven does the refinement.
- Minimal Ingredients: Pantry staples transform into something decadent.
- Impressive Flavor: Cinnamon, brown sugar and a cream-vanilla custard create complex sweetness and a pillowy texture.
This version elevates ordinary French toast by using swirled cinnamon rolls as the base, which yields layered pockets of spiced dough and a more pronounced caramelized edge. For a quicker fruit-accented option using the same method, see Quick Blueberry French Toast Casserole.
Ingredients
Base
- 8–10 refrigerated cinnamon rolls (about 12–15 oz can or 8 large homemade), halved — room temperature for even soaking
- 4 large eggs — room temperature, whisked until homogenous
Custard Sauce
- 1 1/2 cups whole milk — warmed slightly (not hot) to help the custard meld
- 1/2 cup heavy cream — for silkiness
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Topping & Glaze
- 2 tbsp unsalted butter — melted and cooled slightly
- 2 tbsp brown sugar — lightly packed, for caramel notes
- 1/2 cup chopped toasted pecans or sliced almonds — for texture
- 1 cup powdered sugar
- 2–3 tbsp cream cheese or heavy cream (for glaze) — softened if using cream cheese
- Zest of 1 orange (optional) — brightens the glaze
Precision notes: use room-temperature eggs and slightly warm milk so the custard soaks uniformly; toast nuts until fragrant but not burnt.
How to Make Cinnamon Roll French Toast Casserole:
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish, ensuring an even sheen on the bottom and sides (mini-tip: use a pastry brush for thin, even coating).
- Arrange the halved cinnamon rolls, cut side up, in the dish in a snug single layer. The rolls should touch slightly to form a unified surface.
- In a medium bowl, whisk eggs, warmed milk, heavy cream, granulated sugar, vanilla and salt until smooth and slightly frothy. The mixture should look glossy and homogeneous.
- Pour the custard evenly over the arranged rolls, pressing gently so the liquid seeps into spirals and centers (sensory cue: the dough will glisten and look saturated). Let rest 15–20 minutes for thorough soaking; refrigerate up to 2 hours if preparing ahead (mini-tip: cover with plastic wrap to prevent a skin forming).
- Mix melted butter with brown sugar and brush or drizzle over the exposed tops of the rolls. Sprinkle the toasted nuts across the surface.
- Bake 30–35 minutes, or until the top is golden-brown and the center is set but still slightly jiggly (the edges should be caramelized and the tops crackle slightly). If the top browns too quickly, tent loosely with foil. (mini-tip: insert a thin knife into the center—if it comes out mostly clean with a little custard clinging, it’s done.)
- Meanwhile, whisk powdered sugar with cream cheese or cream and orange zest to a pourable glaze. Adjust consistency with a teaspoon of milk if needed.
- Remove casserole from oven and allow to rest 10 minutes (the custard will finish setting). Drizzle the glaze in a ribbon across the warm top so it melts slightly into crevices, then serve.
How to Serve Cinnamon Roll French Toast Casserole:
Slice into generous squares and plate on warmed china. For a refined presentation, add a quenelle of crème fraîche or a small scoop of vanilla bean ice cream alongside each portion. Finish with a scatter of toasted nuts and a few fresh berries for acidity and color. Serve with a small pitcher of warm maple syrup at the table for guests to pour.
How to Store Cinnamon Roll French Toast Casserole:
Cool completely before covering to avoid sogginess. Refrigerate airtight for up to 3 days. Reheat individual portions in a 350°F (175°C) oven for 10–12 minutes to restore crisp edges; a few minutes under the broiler will revive caramelized tops (watch closely). To freeze, wrap cooled slices tightly in plastic and foil for up to 2 months; thaw overnight in the refrigerator and reheat in the oven.
Tips to Make Cinnamon Roll French Toast Casserole:
- Use room-temperature eggs and slightly warm milk so the custard binds evenly and gives a silkier texture.
- Let the rolls soak for at least 15 minutes; longer for denser or homemade dough.
- Toast nuts briefly to amplify aroma and crunch; add them in the last 5 minutes of baking if you prefer extra crunch.
- Tent with foil if the top bronzes too fast to prevent over-browning while the center finishes cooking.
Variation
Elevate the base by using brioche cinnamon spirals or adding thinly sliced pear between rolls for a refined fruit pairing. Swap pecans for toasted hazelnuts and finish the glaze with a splash of Amaretto or orange liqueur for a nuanced, adult-friendly touch. For individual portions, bake in greased ramekins and serve as elegant single-person desserts.
FAQs
Can I use homemade cinnamon rolls instead of store-bought?
Yes. Use cooled, slightly firm homemade rolls; if very fresh and airy, allow them to rest or toast briefly so they absorb custard without collapsing.
Can I prepare this the night before?
Absolutely. Assemble, cover, and refrigerate overnight. Bring to room temperature for 20 minutes before baking and add a few extra minutes to the baking time as needed.
How can I keep the top from getting soggy after storing?
Recrisp in the oven at 350°F (175°C) for 8–12 minutes. Avoid microwaving if you want to preserve the caramelized edges and nut crunch.
Conclusion
This Cinnamon Roll French Toast Casserole distills bakery luxury into a simple, shareable dish—rich custard, spiced spirals and a crisp, nut-studded top form a sophisticated mosaic of texture and flavor. It presents beautifully for brunch or a special breakfast, yet requires modest hands-on time. For an alternate technique and inspiration, consult the classic collection in Cinnamon Roll French Toast Casserole Recipe – Allrecipes. How would you make this dish your own? Comments and photos are welcome—share your variations and plating ideas.
Print
Cinnamon Roll French Toast Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A twist on classic French toast using swirled cinnamon rolls, baked in a silky vanilla custard for a decadent morning treat.
Ingredients
- 8–10 refrigerated cinnamon rolls (about 12–15 oz can or 8 large homemade), halved
- 4 large eggs, whisked until homogenous
- 1 1/2 cups whole milk, warmed slightly
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 2 tbsp unsalted butter, melted and cooled slightly
- 2 tbsp brown sugar, lightly packed
- 1/2 cup chopped toasted pecans or sliced almonds
- 1 cup powdered sugar
- 2–3 tbsp cream cheese or heavy cream, softened
- Zest of 1 orange (optional)
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Arrange the halved cinnamon rolls, cut side up, in the dish in a snug single layer.
- In a medium bowl, whisk eggs, warmed milk, heavy cream, granulated sugar, vanilla, and salt until smooth and slightly frothy.
- Pour the custard evenly over the arranged rolls and let rest for 15–20 minutes.
- Mix melted butter with brown sugar and brush or drizzle over the exposed tops of the rolls. Sprinkle the toasted nuts across the surface.
- Bake for 30–35 minutes, until golden brown and the center is set but slightly jiggly.
- Meanwhile, whisk powdered sugar with cream cheese or cream and orange zest to a pourable glaze.
- Allow the casserole to rest for 10 minutes before drizzling with glaze and serving.
Notes
Use room-temperature eggs and slightly warm milk for even soaking. For a refined presentation, serve with crème fraîche or a scoop of vanilla bean ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg