Cinnamon Roll French Toast (2) Recipe

Prepare rolls

Trim any very thick tops from the 2 cinnamon rolls so they sit flat. If rolls are freshly baked and very soft, refrigerate 20–30 minutes to firm slightly for easier handling.

Mix custard

In a shallow wide bowl, whisk together 1 cup whole milk, 1/2 cup heavy cream, 2 large eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1 tbsp granulated sugar and 1/8 tsp salt until smooth and slightly frothy. Taste and adjust cinnamon or sugar if desired.

Soak rolls

Place one cinnamon roll at a time in the custard for 10–15 seconds per side, pressing gently so liquid soaks into the cut and swirled sides but not so long that the roll falls apart. Let excess drip briefly before transferring to the hot skillet.

Make candied pecans

Heat a small skillet over medium heat. Add 1 tsp unsalted butter and 1/2 cup pecan halves. Stir 1 tbsp light brown sugar, 1/2 tbsp maple syrup and a pinch of salt into the pecans. Toast and stir for 3–4 minutes until the sugar melts, coats the pecans and they become fragrant. Transfer to a parchment-lined plate to cool and separate so they don't stick together.

Make glaze

In a small bowl, beat 2 oz softened cream cheese until smooth. Add 1/2 cup powdered sugar, 1/4 tsp vanilla extract and 1 tsp milk or cream. Whisk until smooth and pourable. If too thick, add another 1/2 to 1 tsp milk; if too thin, add a bit more powdered sugar.

Heat skillet

Preheat a large skillet or griddle over medium heat. Add 1 tsp unsalted butter and 1/2 tsp neutral oil (optional) and allow butter to foam but not brown.

Pan-fry rolls

Working quickly, place the custard-dipped cinnamon rolls cut-side down in the hot skillet. Cook 2–3 minutes per side until a deep golden brown and the custard set into the interior. Flip gently with a spatula and cook the second side 2–3 minutes. If rolls are thick, cover skillet for 30–60 seconds after flipping to ensure warmed through without burning the exterior.

Keep warm

Transfer cooked rolls to a parchment-lined baking sheet and keep in a 200°F (95°C) oven while you finish the second roll or remaining components so both are served hot.

Assemble

Place each warmed cinnamon roll on a serving plate. Drizzle 1 tbsp caramel syrup over each roll. Spoon or pipe about 2 tablespoons of cream cheese glaze over the top of each roll, allowing some to run down the sides. Scatter the candied pecans evenly over both rolls.

Garnish

Add a dollop of whipped cream (about 1/4 cup per plate) to the side or on top. Dust lightly with 1/2 tsp confectioners sugar if desired. Serve with 1 tbsp maple syrup on the side for additional sweetness and a small ramekin of extra caramel if desired.

Serve hot

Serve immediately while the rolls are warm so glaze is slightly melty, the candied pecans are crunchy and the whipped cream holds shape.