Cinnamon Roll French Toast Recipe

Prep bread

If using a whole cinnamon roll loaf, chill it slightly (15–20 minutes) so it slices cleanly. Using a serrated knife, slice the loaf into 3/4–1 inch thick slices. Aim for 8–10 slices depending on loaf size; reserve unsliced ends for another use or additional servings.

In a shallow wide dish (large baking dish or rimmed sheet pan), whisk together 6 large eggs until homogenous. Add 1 1/2 cups whole milk and 1/2 cup heavy cream and whisk to combine.

Add 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Whisk until sugar is dissolved and custard is smooth. Taste and adjust sweetness or cinnamon as desired.

Place slices in a single layer (work in batches if necessary). Let slices soak 20–30 seconds per side: press gently into custard so liquid penetrates but bread not falling apart. Thicker or very fresh bread may need 30–45 seconds per side. Transfer soaked slices to a wire rack briefly while heating the griddle.

Heat a large nonstick skillet or flat griddle over medium heat until hot. Add 1 tablespoon unsalted butter and swirl to coat.

Place soaked cinnamon roll slices on the griddle without crowding. Cook 2–3 minutes per side until deep golden brown and cooked through (internal temp ~160°F if checked). Add remaining 1 tablespoon butter between batches as needed. Keep cooked slices on a warm baking sheet in a low oven (200°F/95°C) while finishing remaining slices.

While slices cook, make the buttercream: in a medium bowl, beat 4 tablespoons softened unsalted butter and 2 ounces softened cream cheese (optional) until smooth and fluffy (1–2 minutes).

Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, mixing until combined. If icing is too thick, add up to 1 tablespoon milk or cream, 1/2 teaspoon at a time, until spreading consistency is reached. Finish with 1/8 teaspoon fine salt and mix briefly. Transfer to a small bowl for spooning or piping.

Macerate fruit: in a small bowl combine 1 cup mixed berries with 1 teaspoon granulated sugar and 1 teaspoon fresh lemon juice. Toss gently and let sit 5–10 minutes so juices develop.

Make whipped cream: in a chilled mixing bowl, pour 1/2 cup heavy whipping cream with 1 teaspoon powdered sugar and 1/4 teaspoon vanilla. Whip with an electric mixer or by hand until soft peaks form. Keep chilled until plating.

Place 2 slices of cinnamon roll French toast per plate (or adjust to serving size). Spoon 1–2 tablespoons buttercream icing over each slice while warm so it softens and slightly melts into crevices.

Top with a generous spoonful of macerated seasonal fruit and a dollop (about 2 tablespoons) of whipped cream. Dust lightly with 1 teaspoon confectioners' sugar if desired and serve with maple syrup on the side.

Serve immediately while warm. Leftovers can be refrigerated (cover) up to 2 days and reheated in a 325°F oven until warmed through.