• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Cinnamon Roll French Toast

By Jennifer 2 Comments

Cinnamon Roll French Toast

Jump to Recipe Print Recipe

Cinnamon Roll French Toast | Jennifer Cooks

I have a wonderful recipe for French Toast this morning! When I was visiting my sister two weeks ago, I made a big batch of my Homemade Cinnamon Rolls – and I mean BIG batch! I thought for sure the cinnamon rolls would be gone in a flash, and many of them were, but as luck would have it, we had a few leftover a few days later and they were getting dry. I couldn't imagine throwing them out, so I decided to make Cinnamon Roll French Toast. And I have to tell you, it was so, so good!

Cinnamon Roll French Toast | Jennifer CooksTake the leftover cinnamon rolls and scrape off any goopy icing, you can have a little, but if it's thick, go ahead and scrape most of it off to prevent that side from burning.

Cinnamon Roll French Toast | Jennifer CooksCarefully cut the cinnamon rolls in half.

Cinnamon Roll French Toast | Jennifer CooksPrepare a heavy bottomed or iron skillet, set up your dipping station and get ready to start.

Cinnamon Roll French Toast | Jennifer CooksLay cinnamon roll halves in the egg custard and let soak for about 30 seconds, then turn and let them soak for 30 seconds more so that the rolls absorb a lot of the the custard.

Cinnamon Roll French Toast | Jennifer CooksMeanwhile, melt a pat of butter over medium-high heat.

Cinnamon Roll French Toast | Jennifer CooksPlace dipped cinnamon rolls cut side down in the prepared skillet. Cook for 2 to 3 minutes.

Cinnamon Roll French Toast | Jennifer CooksFlip the rolls over and continue cooking for an additional 2 to 3 minutes.

Cinnamon Roll French Toast | Jennifer CooksServe immediately with softened butter, syrup and/or powdered sugar.  To keep warm, place on a sheet pan in a 250 degree oven until ready to serve.

So, IF -and that's a big IF- you find yourself with some leftover cinnamon rolls that are a little dry, I highly recommend making this recipe! I hope you enjoy!

SaveSaved! SaveSaved!
Cinnamon Roll French Toast | Jennifer Cooks

Cinnamon Roll French Toast

No ratings yet
Print Pin Rate
Author: Jennifer Locklin

Ingredients

  • 1 ½ cups half and half
  • 4 large eggs
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 6 leftover large cinnamon rolls
  • 6 to 8 pats of butter for cooking
Get Recipe Ingredients

Instructions

  • In a medium bowl, whisk together the half and half, eggs, sugar, salt and vanilla until well combined.
  • Halve cinnamon rolls and set aside. (Scrape off excess icing)
  • Dip cinnamon roll halves in egg custard and allow to soak for 30 seconds on each side.
  • Over medium heat, melt 1 or 2 pats of butter in a heavy bottom skillet or iron skillet.
  • Place 4 to 6 slices of dipped cinnamon roll halves into the skillet at a time.
  • Cook for about 2 to 3 minutes, then flip and cook 2 to 3 minutes more, or until golden brown on each side.
  • Serve immediately with softened butter, syrup and/or powdered sugar.

Notes

If serving a crowd, preheat the oven to 250 degrees and place cooked cinnamon roll french toast onto a baking sheet and keep warm in the oven until ready to serve.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

 

Filed Under: Breakfast & Brunch Tagged With: breakfast, Breakfast and Brunch, Egg, French Toast, Quick and Easy, Toast

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Vera Rosato says

    March 6, 2024 at 7:45 am

    Why cut them in half? Making 2 leftover rolls into French toast for two, & would like it fluffy!
    Thnx

    Reply
    • Jennifer says

      March 9, 2024 at 7:57 am

      Normally my cinnamon rolls are very thick, 3-4 inches, so I cut mine in half crosswise.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Creamy Poblano and Shrimp Enchiladas
    Creamy Shrimp and Poblano Enchiladas
  • Cold Green Bean Salad with Citrus Vinagrette and garnished with orange supremes, blue cheese, toasted walnuts, and pomegranate arils.
    Green Bean Salad with Citrus Dressing
  • Chuy’s Jalapeno Ranch Dip
    Chuy’s Jalapeno Ranch
  • Strawberry Shortcake
    Simple Strawberry Shortcake

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required