Cinnamon Roll French Toast Recipe

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one.

Arrange bacon slices in a single layer on the rack or directly on the foil. Sprinkle with black pepper if using.

Bake for 12–18 minutes, rotating the pan once, until bacon is crisp to your liking. Thinner bacon will be done sooner. Remove and transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if making ahead.

Slice each cinnamon roll in half horizontally so you have 8 halves total. If rolls are very fresh and soft, allow them to sit uncovered for 20–30 minutes to firm up slightly — this helps them absorb the custard without falling apart.

Make custard

In a shallow wide bowl or pie plate, whisk together the eggs, milk, vanilla, ground cinnamon, granulated sugar and a pinch of kosher salt until frothy and fully combined.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and swirl to coat. Keep a second tablespoon nearby for the next batch.

Working in batches of 3–4 halves (depending on skillet size), dip each cinnamon-roll half into the custard for 10–15 seconds per side, turning once. Allow excess custard to drip back into the bowl; do not soak until soggy — you want the interior to be custardy but the dough to hold shape.

Place dipped halves in the hot skillet, spaced so they don't touch. Cook 2–3 minutes per side, or until golden brown and set. Adjust heat if they brown too quickly before cooking through. Add remaining butter as needed between batches.

If rolls have internal cream cheese or icing, spoon a little of that icing over the hot cooked halves right after flipping or once they come off the pan so it softens and melds into the toast.

Transfer cooked French toast to a baking sheet and keep warm in the low oven (200°F/95°C) while you cook remaining batches.

To serve, arrange two cinnamon-roll French toast halves per plate (or as desired). Top with 1 slice of crispy bacon per toast or several slices on the side.

Drizzle with maple syrup and any reserved cream cheese icing (about 1 tablespoon per serving) and dust lightly with powdered sugar if using. Add fresh berries for brightness if desired.

Serve immediately while warm.