Cinnamon Roll French Toast Bake
Make this Cinnamon Roll French Toast Bake with just 2 cans of refrigerated cinnamon rolls, a simple egg custard, and 30 minutes in the oven. It serves 8 to 10 people, bakes up golden and custardy in the center, and finishes with a drizzle of warm cream cheese icing. Perfect for weekend brunch, holiday mornings, or any time you need breakfast for a crowd.
I’ve made this cinnamon roll casserole more times than I can count, and the one thing nobody warns you about is the icing. Don’t toss those packets — warming them for 10 seconds in the microwave makes them pour like a dream.
Table of Contents
Why You’ll Love This Cinnamon Roll French Toast Bake
This french toast bake with cinnamon rolls hits every note you want from a weekend breakfast — soft, custardy inside, slightly golden on top, and rich with warm cinnamon flavor.
It comes together in under 15 minutes of prep with no special equipment and no overnight soak required. The cream cheese icing from the cans does all the finishing work for you.
It’s the kind of dish that works just as well for a lazy Saturday as it does for Christmas morning.
What Ingredients Do You Need for Cinnamon Roll French Toast Bake?
| Ingredient Group | Ingredient | Amount | Notes |
|---|---|---|---|
| Main | Refrigerated cinnamon rolls with icing | 2 (12.4 oz) cans | Keep icing packets aside |
| Custard | Large eggs | 8 | Room temp preferred |
| Custard | Milk (whole or 2%) | 1/2 cup | Whole milk for richness |
| Custard | Heavy cream | 1/4 cup | Adds silky texture |
| Custard | Granulated sugar | 1/4 cup | Balances the egg |
| Custard | Ground cinnamon | 2 teaspoons | Layer on the warmth |
| Custard | Vanilla extract | 1 teaspoon | Pure vanilla preferred |
| Custard | Salt | Pinch | Sharpens all the flavors |
| Pan Prep | Unsalted butter, melted | 2 tablespoons | For greasing the dish |
The combination of whole milk and heavy cream is what gives this easy cinnamon roll breakfast bake its custardy, almost bread-pudding-like center. Skip the cream and it’ll still work, but you’ll notice the difference.
Real vanilla extract makes a bigger impact here than you’d expect since the custard is simple. And that pinch of salt? Don’t skip it — it keeps the whole thing from tasting flat.
How to Make Cinnamon Roll French Toast Bake Step by Step
Prep the Pan and Oven
- Preheat your oven to 375°F (190°C).
- Grease a 9×13 inch baking dish with the melted butter.
Cut and Arrange the Rolls
- Open both cans of cinnamon rolls and separate the rolls. Set the icing packets aside — don’t discard them.
- Cut each roll into 4 to 6 pieces.
- Spread the cut pieces evenly across the prepared baking dish in a single loose layer.
Pro Tip: Cutting the rolls into smaller pieces gives the custard more surface area to soak into, which means a more evenly cooked, tender result throughout the dish.
Make the Custard
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, ground cinnamon, vanilla extract, and salt until fully combined.
Pro Tip: Whisk the custard for a full 60 seconds — you want everything fully blended with no streaks of egg white remaining before it goes over the rolls.
Soak and Bake
- Pour the egg mixture evenly over the cinnamon roll pieces, making sure all pieces are coated.
- Bake for 25 to 35 minutes, or until the top is golden brown and the center is fully set. If the top browns too quickly, loosely tent it with foil.
Finish and Serve
- While the bake is still warm, microwave the reserved icing packets for 5 to 10 seconds to loosen them.
- Drizzle the warm cream cheese icing over the top. Serve immediately.
Pro Tip: The most common mistake is pulling the bake out too early. The center should be fully set — not jiggly — before you pull it. Give it the full 35 minutes if you’re not sure.
Expert Tips for Perfect Cinnamon Roll French Toast Bake
Pro Tips for Success
“The key to a custardy center is using both milk and heavy cream in the egg mixture. Milk alone makes it a bit thin; cream alone makes it too dense. Together they hit the right balance.”
“For best results, don’t pack the cinnamon roll pieces too tightly. You want some gaps so the custard can settle around and between each piece as it bakes.”
“The most common mistake is using the icing straight from the packet — it comes out thick and clumpy. Warming it for just 10 seconds in the microwave turns it into a pourable glaze that coats everything evenly.”
“This overnight cinnamon roll french toast works beautifully as a make-ahead dish. Assemble everything the night before, cover tightly with plastic wrap, refrigerate, and bake straight from the fridge — just add 5 to 8 minutes to the baking time.”
“Cinnamon roll french toast bake works best when you let it rest for 5 minutes after baking before adding the icing. Cuts cleaner, holds its shape better, and the icing doesn’t just melt straight into the pan.”
Delicious Variations
Overnight Version: Assemble the entire dish the night before, cover, and refrigerate. In the morning, bake as directed, adding a few extra minutes since it starts cold. This is the easiest way to make a cinnamon-forward breakfast with zero morning stress.
Dairy-Free Version: Swap the milk for full-fat oat milk and the heavy cream for canned coconut cream. The texture stays rich and custardy — it’s a surprisingly solid swap that most people won’t notice.
Loaded Version: Tuck a handful of chopped pecans or a layer of cream cheese cubes between the cinnamon roll pieces before pouring the custard. Both additions work beautifully with the warm cinnamon flavor already in the dough.
Troubleshooting Common Problems
Problem: The center is still jiggly after 35 minutes.
Solution: Tent the top loosely with foil and continue baking in 5-minute intervals. Every oven runs slightly different — trust the visual cue (set center, golden top) over the timer.
Problem: The top is browning too fast before the center sets.
Solution: Loosely cover the dish with foil as soon as the top reaches a deep golden color, then continue baking until the center is fully set.
Problem: The icing hardens immediately when drizzled.
Solution: The dish cooled down too much. Drizzle icing while the bake is still hot, and make sure you’ve warmed the icing packet in the microwave first.
How to Store and Reheat Cinnamon Roll French Toast Bake
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room Temperature | Up to 2 hours | Cover loosely; don’t leave longer |
| Refrigerator | 3 to 4 days | Cover tightly with plastic wrap or foil |
| Freezer | Up to 2 months | Freeze without icing; wrap well |
To reheat, place individual portions on a microwave-safe plate and heat on medium power for 60 to 90 seconds. The center should feel warm and the edges should be just slightly crisp again. Don’t overheat or it gets rubbery.
For a crispier reheat, pop portions into a 350°F oven for 8 to 10 minutes. Add a fresh drizzle of icing after reheating — it makes leftovers taste almost as good as day one.
Leftover slices work great chopped up and stirred into vanilla yogurt, or warmed and served alongside a peach coffee cake muffin for an easy brunch spread. Nothing goes to waste.
FAQs About Cinnamon Roll French Toast Bake
Can I make this cinnamon roll french toast bake the night before?
Yes. Assemble the entire dish, cover tightly with plastic wrap, and refrigerate overnight. Bake it straight from the refrigerator the next morning. Add 5 to 8 extra minutes to the bake time since it starts cold. Don’t add the icing until after it comes out of the oven.
What brand of cinnamon rolls works best?
Pillsbury Grands are the most common choice and work reliably well. The regular-sized rolls also work — you’ll just end up with smaller pieces. Avoid the flaky-style biscuit dough versions; they don’t absorb the custard the same way and the texture suffers.
How do I know when the bake is done?
The top should be deep golden brown and the center should be fully set with no jiggle when you gently shake the pan. A toothpick inserted in the middle should come out clean or with just a few moist crumbs. If you’re unsure, give it 5 more minutes.
Can I freeze cinnamon roll french toast bake?
Yes, but freeze it without the icing. Let the bake cool completely, wrap individual portions tightly in plastic wrap, then place in a zip-top freezer bag. Thaw overnight in the refrigerator and reheat in the oven at 350°F for 10 to 12 minutes. Add fresh icing after reheating.
Can I add mix-ins to this recipe?
Absolutely. Chopped pecans, walnuts, raisins, or small cubes of cream cheese all work well tucked between the roll pieces before you pour the custard. Keep add-ins small so they distribute evenly. Avoid anything too wet — like fresh berries — as they can make the center soggy.
Ready to Make It This Weekend?
Honestly, this is one of those recipes you’ll want saved and ready to go. It’s the kind of breakfast that makes a regular Saturday feel like a special occasion — no exaggeration.
Save this to your Pinterest breakfast board so you’ve always got it on hand. And if you make it, I seriously want to hear how it went — drop a comment below and let me know if you added any fun mix-ins.
If you’re on a breakfast kick, check out these McGriddle breakfast bites and these apple cinnamon sheet pan pancakes — both are crowd favorites worth bookmarking.
Easy Cinnamon Roll French Toast Bake — custardy, golden, and finished with warm cream cheese icing. Made with just 2 cans of refrigerated rolls and a simple egg custard. Save this for your next brunch!
Easy Cinnamon Roll French Toast Bake
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Microwave
Ingredients
Main
- 2 cans Refrigerated cinnamon rolls with icing 12.4 oz each — keep icing packets aside
Custard
- 8 Large eggs Room temperature preferred
- ½ cup Milk Whole milk or 2% recommended
- ¼ cup Heavy cream Adds silky, custardy texture
- ¼ cup Granulated sugar Balances the egg
- 2 tsp Ground cinnamon Layers warmth throughout
- 1 tsp Vanilla extract Pure vanilla preferred
- 1 pinch Salt Sharpens all the flavors
Pan Prep
- 2 tbsp Unsalted butter, melted For greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9×13 inch baking dish with the melted butter.
- Open both cans of cinnamon rolls and separate the rolls. Set the icing packets aside — do not discard them.
- Cut each roll into 4 to 6 pieces.
- Spread the cut pieces evenly across the prepared baking dish in a single loose layer.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, ground cinnamon, vanilla extract, and salt until fully combined with no streaks of egg white remaining.
- Pour the egg mixture evenly over the cinnamon roll pieces, making sure all pieces are coated.
- Bake for 25 to 35 minutes, or until the top is golden brown and the center is fully set. If the top browns too quickly, loosely tent with foil and continue baking.
- While the bake is still warm, microwave the reserved icing packets for 5 to 10 seconds to loosen them.
- Drizzle the warm cream cheese icing over the top of the bake. Let rest for 5 minutes, then serve warm.
