Cinnamon Roll French Toast on a plate — Homemade Cinnamon Roll French Toast

Cinnamon Roll French Toast: The Cozy Breakfast That Tastes Like a Hug

I’m going to be honest with you—I invented this recipe on a Sunday morning when I was standing in my kitchen in my fuzzy socks, half-asleep, staring at a loaf of brioche bread and a jar of cinnamon roll filling that I’d made the day before. My partner was still asleep, the house was quiet, and I had this overwhelming craving for something that felt like both a cinnamon roll and French toast at the same time. You know that feeling when you want two things so badly that you just have to mash them together and hope for the best?

Well, this happened. And it was so good that I made it again the next morning. And the morning after that. By the end of the week, my kitchen smelled permanently like cinnamon and butter, and I wasn’t even mad about it.

Cinnamon Roll French Toast is exactly what it sounds like: thick, custardy slices of brioche bread soaked in a spiced egg mixture and topped with a cinnamon-sugar swirl that caramelizes in the pan. It’s crispy on the outside, impossibly soft on the inside, and tastes like you spent way more time on breakfast than you actually did. The best part? You probably have everything you need in your kitchen right now.

This recipe is for anyone who loves a good breakfast but doesn’t want to fuss around for hours. It’s for the cinnamon roll devotees who also adore French toast. It’s for cozy Sunday mornings, lazy holiday breakfasts, or that one morning when you need something that feels a little bit special. And if you’re looking for more comfort food that actually works, follow me on HaileeRecipes on Pinterest where I share recipes that actually taste as good as they look.

Why You’ll Love This Recipe

Let me break down why this has become my go-to breakfast move.

It’s faster than actual cinnamon rolls. You’re not waiting for dough to rise. No kneading, no second rise, no stressing about whether you shaped them right. You’ve got breakfast on the table in about 20 minutes.

The texture is absolutely unreal. You get that crispy, caramelized exterior that you’d get from a well-made cinnamon roll, but the inside is silky and custardy from the French toast base. It’s the best of both worlds.

It feels indulgent but isn’t complicated. When you plate this up with some maple syrup, whipped cream, or cream cheese frosting, it looks like you really went to town. Your family or guests will be genuinely impressed. And you’ll know it took you 15 minutes of actual work.

You can customize it endlessly. Want to add pecans? Do it. Prefer a vanilla bean custard? Go for it. Have some leftover brioche that’s getting a little stale? This recipe is literally designed for that.

Ingredients

8 slices of brioche bread, about 1 inch thick (day-old is actually better—it absorbs the custard without falling apart)
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (for the custard)
1/4 teaspoon ground nutmeg
Pinch of salt
3 tablespoons unsalted butter, divided
1/4 cup granulated sugar
2 tablespoons brown sugar
1 tablespoon ground cinnamon (for the topping)
2 tablespoons unsalted butter, softened (for the cinnamon-sugar mixture)

Hailee’s Tip: Use brioche bread if you can find it. Regular sandwich bread will work, but brioche has that rich, buttery flavor that makes this dish sing. If your bread is fresh, pop it in the freezer for 30 minutes before slicing—it’ll be easier to cut and won’t turn to mush in the custard.

Hailee’s Tip: Day-old bread is genuinely your friend here. It’s slightly drier, which means it’ll absorb the custard mixture without getting soggy or falling apart when you flip it. If you only have fresh bread, let the slices sit out on the counter for a few hours or use the freezer trick I mentioned.

Hailee’s Tip: Don’t skip the nutmeg in the custard. I know it sounds like a small thing, but it adds this subtle warmth that makes people say, “Wait, what is that flavor?” It’s the nutmeg doing its thing in the background.

Optional Add-Ins and Variations

This is where you get to make it yours. Here are my favorite ways to switch things up:

Pecans or walnuts: Toast them lightly and fold them into the cinnamon-sugar mixture. They add a nice crunch and earthiness.
Cream cheese frosting: Mix 2 ounces softened cream cheese with 2 tablespoons powdered sugar and a splash of vanilla. Drizzle it over the finished toast. Life-changing.
Maple glaze: Whisk together 1/4 cup maple syrup with 1 tablespoon butter and a pinch of sea salt. Brush it on while the toast is still warm.
Almond extract: Add 1/4 teaspoon to the custard mixture for a slightly different flavor profile. Pairs beautifully with berries.
Bourbon vanilla: If you have it, use it instead of regular vanilla extract. The flavor is noticeably deeper.
Cardamom: Add 1/4 teaspoon ground cardamom to the cinnamon-sugar topping for something a little more unexpected.

Step-by-Step Method

Step 1: Make your custard base. In a shallow bowl or dish (I use a pie plate because it’s wide and easy to work with), whisk together your eggs, milk, cream, vanilla extract, cinnamon, nutmeg, and salt. Whisk it really well—you want everything incorporated and smooth. This is your dipping mixture, so don’t skip the whisking.

Step 2: Prep your cinnamon-sugar topping. In a small bowl, mix together your granulated sugar, brown sugar, cinnamon, and softened butter. You want it to have a paste-like consistency—not too wet, not too dry. It should stick together when you press it. Set it aside.

Hailee’s Tip: I like to use a combination of granulated and brown sugar because the brown sugar adds moisture and a deeper molasses flavor. If you only have one or the other, just use 1/3 cup total and you’ll be fine.

Step 3: Heat your pan and butter. Get a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt and get foamy. You want the pan hot enough that when you flick a tiny drop of water on it, it sizzles immediately. This is crucial for getting that crispy exterior.

Step 4: Dip and coat. Take one slice of brioche and dip it into the custard mixture. I do about 2 seconds per side—you want it coated but not swimming. The bread should feel wet but not soggy. Place it on a clean plate and immediately spread about 1 teaspoon of your cinnamon-sugar mixture on top of the slice. Press it gently so it sticks.

What I messed up the first time: I over-soaked the bread like I was making regular French toast. It fell apart in the pan. Brioche is delicate, so less is more with the custard dipping.

Step 5: Cook the first side. Gently place your cinnamon-sugar-topped slice into the hot buttered pan, cinnamon side down. Let it cook for 3 to 4 minutes without moving it. You want that cinnamon-sugar to caramelize and get crispy. You’ll know it’s ready when the edges look golden and smell absolutely incredible.

Step 6: Flip and finish. Using a sturdy spatula, carefully flip the slice. Cook the other side for another 2 to 3 minutes until it’s golden brown and cooked through. The second side cooks faster because the pan is already hot and the bread is already partially cooked.

Step 7: Transfer and repeat. Move your finished slice to a serving plate and keep it warm. Add another tablespoon of butter to the pan and repeat with the remaining bread slices. If you’re making 8 slices like this recipe calls for, you’ll probably do 3 batches.

What I messed up the second time: I tried to cook too many slices at once and the pan temperature dropped. The toast didn’t get crispy. Now I do 2 to 3 slices per batch, depending on my pan size. Patience pays off.

Common Mistakes to Avoid

Using soft, fresh bread. I know I mentioned this, but it’s worth repeating. Fresh brioche will fall apart. Use day-old bread or freeze fresh bread for 30 minutes first.

Over-soaking the bread. This isn’t regular French toast. Brioche is already rich and buttery. A quick dip is all you need. If the bread is soggy before it hits the pan, it’ll fall apart.

Not getting the pan hot enough. You need real heat to caramelize that cinnamon-sugar topping. If your pan isn’t hot, you’ll end up with soggy toast instead of crispy toast.

Skipping the cinnamon-sugar on top. I know it seems like an extra step, but that caramelized topping is what makes this recipe special. Don’t skip it.

Flipping too early. Give it the full 3 to 4 minutes on the first side. If you flip too early, the bottom won’t be crispy and you risk breaking the slice.

My Tested Substitutions

If you don’t have brioche: Challah bread works beautifully. So does thick-cut Texas toast. Regular sandwich bread will work in a pinch, but you’ll need to be extra gentle when flipping.

If you don’t have heavy cream: Use all milk. You’ll lose a tiny bit of richness, but it’ll still be delicious. Or use half-and-half if you have it.

If you don’t have brown sugar: Use all granulated sugar. Add an extra 1/2 teaspoon of vanilla extract to compensate for the molasses flavor you’re missing.

If you’re dairy-free: Use unsweetened oat milk or cashew cream instead of dairy milk and cream. Use dairy-free butter. The custard will be slightly less rich, but it works. I’ve tested this.

If you want to cut sugar: Reduce the sugar in the cinnamon-sugar topping to 2 tablespoons total. You’ll still get the caramelization and flavor, just less sweetness.

How to Customize

This recipe is genuinely flexible. Here’s how I think about customizing it:

For a lighter version: Use low-fat milk instead of cream, reduce the butter to 2 tablespoons total, and use only 1/4 cup sugar in the topping. You’re still getting the flavor, just with less richness.

For a more decadent version: Add 1/2 teaspoon of bourbon or rum to the custard mixture. Top with whipped cream and a drizzle of salted caramel. Serve with bacon on the side.

For a spiced version: Add 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/8 teaspoon cayenne pepper to the cinnamon-sugar topping. It sounds wild, but it’s incredible.

For a chocolate version: Reduce the cinnamon in the topping to 1 teaspoon and add 1 tablespoon unsweetened cocoa powder. You’re making a cinnamon-chocolate version, and it’s surprisingly good.

Serving Ideas

This is the fun part. Here’s how I like to serve it:

The classic: Warm maple syrup, a dollop of whipped cream, and fresh berries on the side.
The fancy: Cream cheese frosting drizzled on top, toasted pecans, and a sprinkle of fleur de sel.
The cozy: Dusted with powdered sugar, a side of thick Greek yogurt, and a small bowl of warm honey for dipping.
The brunch: A fried egg on top, crispy bacon, and a small glass of fresh orange juice.
The indulgent: Nutella spread on the side, fresh strawberries, and a generous pour of chocolate sauce.

Honestly, you really can’t go wrong. This dish is forgiving and delicious no matter what you pair it with.

Meal Prep and Storage

Make-ahead option: You can prep your custard mixture the night before and store it in an airtight container in the fridge. You can also make your cinnamon-sugar topping ahead of time. Just store it in a small jar or container at room temperature.

Leftover toast: If you somehow have leftovers (and I’m skeptical that you will), store them in an airtight container in the fridge for up to 3 days. Reheat in a 300-degree oven for about 8 minutes to crisp them back up. Don’t use the microwave—it’ll make them rubbery.

Freezing: You can freeze cooked slices for up to 2 months. Let them cool completely, then place them in a freezer-safe container with parchment paper between each slice. Reheat in a 350-degree oven for about 12 minutes.

What doesn’t work ahead: Don’t dip the bread in custard and let it sit. The bread will get too soggy and fall apart. Dip and cook immediately.

Nutritional Breakdown

Per serving (based on 8 slices):

Calories: 285
Protein: 7g
Carbohydrates: 32g
Fat: 14g
Fiber: 1g
Sugar: 18g

This is a breakfast that feels indulgent but isn’t completely over the top. The protein from the eggs keeps you satisfied, and the whole thing is portion-controlled since you’re working with individual slices of bread.

Final Thoughts

I genuinely love this recipe. It’s become my answer to “what should we make for breakfast?” on weekend mornings, and it’s the thing I make when I want to feel like I’m taking care of the people I love without actually spending hours in the kitchen.

There’s something really special about a breakfast that tastes like comfort but doesn’t require a ton of effort. This Cinnamon Roll French Toast hits that sweet spot perfectly. It’s crispy and custardy, sweet but not overwhelming, and honestly just feels like a hug on a plate.

I hope you make this soon. I hope your kitchen smells like cinnamon and butter. And I hope you enjoy every single bite.

If you do make it, I’d genuinely love to hear about it. Come chat with me on social media or leave a comment. And if you try any of the variations I mentioned, please tell me which one was your favorite.

Happy cooking, friend.

—

Hailee Nova

Cinnamon Roll French Toast

I'm going to be honest with you—I invented this recipe on a Sunday morning when I was standing in my kitchen in my fuzzy socks, half-asleep, staring at a loaf of brioche bread and a jar of cinnamon roll filling that I'd made the day before. My partner was still asleep, the house was quiet, and I had this overwhelming craving for something that felt like both a cinnamon roll and French toast at the same time. You know that feeling when you want tw

Print Recipe Pin Recipe

Ingredients Method

Ingredients

8 slices of brioche bread about 1 inch thick (day-old is actually better—it absorbs the custard without falling apart)
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon for the custard
1/4 teaspoon ground nutmeg
Pinch of salt
3 tablespoons unsalted butter divided
1/4 cup granulated sugar
2 tablespoons brown sugar
1 tablespoon ground cinnamon for the topping
2 tablespoons unsalted butter softened (for the cinnamon-sugar mixture)

Method

Step 1: Make your custard base. In a shallow bowl or dish (I use a pie plate because it's wide and easy to work with), whisk together your eggs, milk, cream, vanilla extract, cinnamon, nutmeg, and salt. Whisk it really well—you want everything incorporated and smooth. This is your dipping mixture, so don't skip the whisking. Step 2: Prep your cinnamon-sugar topping. In a small bowl, mix together your granulated sugar, brown sugar, cinnamon, and softened butter. You want it to have a paste-like consistency—not too wet, not too dry. It should stick together when you press it. Set it aside. Hailee's Tip: I like to use a combination of granulated and brown sugar because the brown sugar adds moisture and a deeper molasses flavor. If you only have one or the other, just use 1/3 cup total and you'll be fine. Step 3: Heat your pan and butter. Get a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt and get foamy. You want the pan hot enough that when you flick a tiny drop of water on it, it sizzles immediately. This is crucial for getting that crispy exterior. Step 4: Dip and coat. Take one slice of brioche and dip it into the custard mixture. I do about 2 seconds per side—you want it coated but not swimming. The bread should feel wet but not soggy. Place it on a clean plate and immediately spread about 1 teaspoon of your cinnamon-sugar mixture on top of the slice. Press it gently so it sticks. What I messed up the first time: I over-soaked the bread like I was making regular French toast. It fell apart in the pan. Brioche is delicate, so less is more with the custard dipping. Step 5: Cook the first side. Gently place your cinnamon-sugar-topped slice into the hot buttered pan, cinnamon side down. Let it cook for 3 to 4 minutes without moving it. You want that cinnamon-sugar to caramelize and get crispy. You'll know it's ready when the edges look golden and smell absolutely incredible. Step 6: Flip and finish. Using a sturdy spatula, carefully flip the slice. Cook the other side for another 2 to 3 minutes until it's golden brown and cooked through. The second side cooks faster because the pan is already hot and the bread is already partially cooked. Step 7: Transfer and repeat. Move your finished slice to a serving plate and keep it warm. Add another tablespoon of butter to the pan and repeat with the remaining bread slices. If you're making 8 slices like this recipe calls for, you'll probably do 3 batches. What I messed up the second time: I tried to cook too many slices at once and the pan temperature dropped. The toast didn't get crispy. Now I do 2 to 3 slices per batch, depending on my pan size. Patience pays off.