All the gooey, spiced goodness of cinnamon rolls—turned into an easy, indulgent breakfast.
Ingredients
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4–6 cinnamon rolls (store-bought or homemade), sliced in half
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3 large eggs
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¾ cup milk or half-and-half
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1 tsp vanilla extract
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1 tsp ground cinnamon
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¼ tsp nutmeg (optional)
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Butter, for cooking
Toppings
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Reserved icing from cinnamon rolls
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Maple syrup
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Powdered sugar
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Chopped pecans or walnuts
Instructions
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Prep custard
In a shallow bowl, whisk eggs, milk, vanilla, cinnamon, and nutmeg. -
Dip rolls
Dip each cinnamon roll half into the mixture, coating both sides without soaking too long. -
Cook
Heat butter in a skillet or griddle over medium heat.
Cook cinnamon roll halves 2–3 minutes per side until golden and heated through. -
Serve
Warm icing slightly and drizzle over French toast.
Add maple syrup and toppings as desired.
Texture & Flavor
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Crispy edges
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Soft, gooey centers
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Warm cinnamon-sugar sweetness
Pro Tips
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Slightly stale cinnamon rolls soak better
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Cook low and slow to avoid burning sugar
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Add a splash of cream for extra richness
Variations
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Baked Version: Arrange in dish, pour custard over, bake at 350°F for 25–30 min
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Stuffed: Add cream cheese between slices
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Pumpkin Spice: Add pumpkin spice to custard
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Savory-Sweet: Add bacon on the side
If you’d like, I can make this into a make-ahead overnight casserole, an air-fryer version, or a cream-cheese-stuffed upgrade 😍