If cinnamon rolls and French toast had a brunch baby, this cinnamon roll French toast bake would be it. Gooey in the middle, crisp on the edges, and drizzled with icing, it’s the kind of cozy, no-stress breakfast I pull out for holidays, lazy weekends, and anytime I want the house to smell like a bakery.

This started as a hack on a chaotic Christmas morning when I had a house full of guests and zero patience for flipping French toast one slice at a time. I grabbed two cans of cinnamon rolls, tore them up, soaked them in custard, and let the oven do the work. It disappeared in minutes, and it’s been my go-to make-ahead brunch ever since.

What Makes This French Toast Bake Special

The genius of this recipe is that it borrows the best parts of two classics. From cinnamon rolls, you get the swirls of brown sugar and cinnamon plus that signature icing; from French toast, you get the rich, custardy interior that comes from soaking bread in eggs and cream. Using canned cinnamon roll dough is a deliberate shortcut — it delivers bakery flavor with almost no effort, and the reserved icing (whisked with a little cream cheese) becomes a tangy glaze that keeps the whole thing from being one-note sweet. Because it can be assembled the night before, it’s the rare showstopper you can make while half-asleep.

Why You’ll Love This Recipe

Make-ahead friendly: Assemble the night before and just bake in the morning.
Feeds a crowd: One 9×13 pan serves a full table of hungry guests.
Gooey meets crisp: Custardy center with caramelized, golden edges.
Minimal effort, big payoff: Canned dough means no rolling or proofing.

Ingredients

2 cans (12.4 oz/350 g each) refrigerated cinnamon roll dough with icing (8-count each, icing reserved)
3 tbsp (45 g) unsalted butter, melted (plus extra for greasing)
5 large eggs
1 cup (240 ml) whole milk (or 2% milk)
1/2 cup (120 ml) heavy cream
3 tbsp (35 g) granulated sugar
2 tbsp (25 g) light brown sugar, packed
2 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp fine sea salt
85 g (3 oz) cream cheese, softened (optional)
1/2 cup (60 g) powdered sugar (optional)
Optional toppings: maple syrup, chopped pecans or walnuts, fresh berries

Instructions

Grease a 9×13-inch baking dish and preheat the oven to 350°F (175°C).
Cut each cinnamon roll into 4 pieces, scatter them in the dish, and drizzle with the melted butter.
Whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, and salt. Pour over the rolls, pressing down so they soak.
Optional overnight step: cover and refrigerate for 2–12 hours for a softer, more custardy center.
Bake uncovered for 30–38 minutes, until golden and set. Tent with foil if it browns too quickly.
Whisk the reserved icing with the softened cream cheese and drizzle over the warm bake.
Cool for 5–10 minutes, then slice and serve with syrup or berries.

Notes From My Kitchen

The tweaks that took this from good to reliably great:

Let it sit, even 20 minutes. If you don’t have time for the full overnight soak, even a short rest lets the custard soak in so the center turns creamy instead of doughy.
Press the pieces down. I use the back of a spatula to push the roll pieces into the custard so every bite is soaked, not just the tops.
Add the cream cheese to the icing. This is my non-negotiable. Plain canned icing is too sweet; a few ounces of cream cheese gives it that bakery-style tang.
Check the center, not the edges. The edges always finish first. Slide a knife into the middle — if it comes out with wet egg, give it another 5 minutes tented with foil.

Pro Tips & Variations

Chill for texture: An overnight rest creates a softer, more custard-like center.
Make it festive: Add 1/2 tsp nutmeg or pumpkin spice for the holidays.
Switch it up: Use flavored canned rolls like orange or pumpkin spice.
Small-batch: Halve everything and use an 8×8-inch pan.
Add texture: Scatter chopped pecans over the top before baking for crunch.

Storage & Serving

Refrigerate leftovers covered for up to 4 days.
Reheat individual portions in the microwave for 30–45 seconds, or in a 300°F oven for 8–10 minutes.
Freezer-friendly: wrap cooled leftovers and freeze for up to 2 months; thaw overnight and reheat in a 300°F oven.

Nutrition (per serving)

Calories: 380 | Protein: 8g | Carbs: 52g | Fat: 16g | Fiber: 1g

Frequently Asked Questions

Can I make this ahead of time?

Yes. Assemble it, cover, and refrigerate for up to 12 hours, then bake straight from the fridge (add a few extra minutes).

Can I use homemade cinnamon rolls?

Absolutely. Use 12 small or 8 large unbaked rolls and increase the baking time by 5–10 minutes.

How do I know when it’s done?

The edges should be puffed and golden, and a knife inserted in the center should come out without liquid egg.

What if I don’t have heavy cream?

Substitute an equal amount of whole milk or half-and-half; the texture will be slightly less rich but still delicious.

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Cinnamon Roll French Toast Bake Recipe