French toast originated as a thrifty solution for using up leftover bread, and I have to say it’s one of the best examples of repurposing ever, when the “leftovers” are even better than the original. (Frugality never having been my strong suit, I’ve even been known to bake a loaf of bread just so I can make French toast out of it…but we’ll talk about that later.)
Whenever I make a batch of big, soft, super-cinnamon-y cinnamon rolls, I’m already thinking ahead to the fantastic French toast I’m going to make with them.
Leftover cinnamon rolls will only work for this dish if they’re unfrosted. I always frost as I go anyway when it comes to cinnamon rolls – I don’t like to store them frosted, so I frost only the ones I plan to eat on day one or two. After a couple of days at room temperature, or up to a month in the freezer (well-wrapped), the unfrosted rolls will be slightly stale and just begging to be turned into this showstopper of a brunch dish.
Slice each roll in half like a bagel to expose the centers for soaking up the mixture of eggs, milk and cream. Then griddle them until they’re golden brown on the outside and soft and custardy on the inside, with a thick ribbon of sweet cinnamon filling spiraling toward the center.
This recipe is a very close variation on Cinnamon Swirl French Toast – both are made from leftovers of breads made with the same sweet dough. It’s just a different shape – individual rolls rather than slices from a larger loaf – and both are great. Do try the other version if you’ve made Cinnamon Swirl Bread and have a loaf left over. Then, try one or all of these other ideas:
- Blueberry Croissant French Toast
- Coconut French Toast
- And here’s the one that’s so good I’m willing to bake a loaf of bread specifically to make French toast out of it – Chocolate French Toast.
Making this ahead and what to do with leftovers:
- French toast is best served hot and crisp-edged off the griddle. And since this recipe is so simple to scale – one cinnamon roll and one egg’s-worth of custard per person – you shouldn’t have leftovers. If you do end up making more than you need, store the leftovers for a day or two in the fridge. Reheat in a 300-degree oven for best results, or the microwave.
Cinnamon Roll French Toast
If you're doubling this recipe and you don't have a large enough griddle to cook all of the French toast at the same time, heat your oven to 250 degrees and keep the first batch warm while cooking the second batch.
Ingredients
- 2 large eggs
- ½ cup whole milk
- ¼ cup heavy cream
- 2 unfrosted cinnamon rolls
- 1 tablespoon softened butter for the pan, plus additional for serving
- Maple syrup for serving
Directions
- Step 1 Whisk the eggs, milk and cream together until blended, and pour the mixture into an 8-inch square baking pan. Cut each cinnamon roll in half through its equator into two thinner pieces. Lay the cut cinnamon rolls into the custard, cut side down, and soak for 2 minutes, then turn them over and soak the other side for 8 minutes, 10 minutes total. The rolls may not soak up all the custard.
- Step 2 Meanwhile, heat a large nonstick skillet or griddle over medium heat.
- Step 3 Melt 1 tablespoon of butter on the skillet or griddle, spreading it out to a thin, even layer. Lay the pieces of cinnamon roll on the skillet, cut side down. Cook until the bottoms are golden brown, about 5 minutes. Turn and cook the other side, 3 to 5 minutes more.
- Step 4 Serve warm with additional soft butter and warm maple syrup.
