Ready to take your breakfast or brunch to the next level? Imagine the warm, gooey center of a cinnamon roll, encased in fluffy, golden French toast. This Cinnamon Roll Stuffed French Toast recipe is a delightful treat that’s surprisingly easy to make and perfect for a special morning.
Key Ingredients & Substitutions
- Cinnamon Rolls: Store-bought canned cinnamon rolls are perfect for this, saving you time!
- Bread: Thick-sliced bread like brioche or challah works best for soaking up the batter without getting soggy. Regular white bread can work in a pinch.
- Eggs: Essential for the French toast batter.
- Milk: Any milk (dairy or non-dairy) is fine.
- Vanilla Extract: Adds a lovely warmth to the batter.
- Powdered Sugar: For dusting; maple syrup or honey can also be used.
Ingredients
For the French Toast:
* 6 canned cinnamon rolls (with icing packet)
* 6 slices thick-cut bread (brioche or challah recommended)
* 2 large eggs
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* Pinch of salt
* 2 tablespoons butter (for cooking)
For Serving (Optional):
* Powdered sugar
* Maple syrup
* Fresh berries
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 6
- Tools Needed: Large skillet or griddle, shallow dish, whisk.
Step-by-Step Instructions
1. Prepare the Cinnamon Rolls
Unroll each cinnamon roll flat, as much as possible without tearing. This creates a thin disc that will be easier to sandwich between the bread.
2. Assemble the Stuffed Toast
Place one flattened cinnamon roll on a slice of bread. Top with another flattened cinnamon roll. Then, place another slice of bread on top, creating a sandwich with the cinnamon rolls as the filling. Gently press down.
3. Make the French Toast Batter
In a shallow dish, whisk together the eggs, milk, vanilla extract, ground cinnamon, and a pinch of salt until well combined. This is your delicious coating.
4. Dip the Stuffed Toast
Carefully dip each assembled cinnamon roll sandwich into the egg mixture. Make sure both sides are evenly coated but don’t let it soak too long, especially if your bread isn’t super thick.
5. Cook the French Toast
Melt butter in a large skillet or on a griddle over medium heat. Place the dipped stuffed French toast in the pan, being careful not to overcrowd it. Cook for 3-4 minutes per side, or until golden brown and the cinnamon roll filling is warm and gooey. You might need to adjust the heat to ensure the inside cooks without burning the outside.
6. Warm the Icing and Serve
While the French toast cooks, you can gently warm the cinnamon roll icing packet in a bowl of warm water or microwave for a few seconds. Drizzle the warm icing over the cooked Cinnamon Roll Stuffed French Toast. Dust with powdered sugar and serve immediately with your favorite toppings!
Storage Instructions
If you have any leftovers, wrap them tightly in plastic wrap or place them in an airtight container in the refrigerator for up to 2-3 days. Reheat in a toaster oven, air fryer, or microwave until warmed through. The texture is best when fresh, but they are still delicious reheated.
Frequently Asked Questions (FAQ)
- Can I use homemade cinnamon rolls? Absolutely! If you have extra homemade cinnamon rolls, they would be fantastic for this recipe. Just make sure they are cooled enough to handle.
- What kind of bread is best? Thick-sliced brioche or challah bread holds up best and gives a rich flavor. Texas toast is also a good option.
- Can I make these ahead of time? You can prepare the stuffed French toast sandwiches ahead of time and refrigerate them, then dip and cook when ready. However, they are best enjoyed fresh.
- What if I don’t have cinnamon rolls? You could try a similar concept with a swirl of cinnamon sugar and a cream cheese mixture spread on the bread, but it won’t be exactly the same.
- How do I prevent the French toast from getting soggy? Use thick bread and don’t let it soak in the egg mixture for too long. Ensure your skillet is hot enough before adding the toast.
- Can I freeze these? I wouldn’t recommend freezing them once cooked, as the cinnamon roll filling can get a bit odd in texture after thawing. It’s best to enjoy them fresh!