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Cinnamon Roll French Toast

Author: Jennifer Locklin


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


  • 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.


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.