EASY CINNAMON ROLL FRENCH TOAST CASSEROLE Recipe

I had to share my Cinnamon Roll French Toast Casserole after a seven-ingredient twist turned simple pantry staples into something unexpectedly special.

So I made this Cinnamon Roll French Toast Casserole the other day and yeah it was almost too simple. I grabbed some refrigerated cinnamon rolls with icing included and a little vanilla extract, tossed them together and it turned into pure weekend gold.

It’s one of those French Toast Easy moments where you think it cant be that good but then you taste it and wow. People kept asking what I did and I had to admit it was mostly luck and a lazy brain, but also a solid idea.

You might wanna try it and see.

Ingredients

• Cinnamon rolls with icing: Loads of sugar and refined carbs, very sweet, gives gooey breakfast indulgence.
• Eggs: Big protein punch, keeps you full, adds structure and custardy richness.
• Whole milk: Creamy fats and calcium, adds moisture, carbs from lactose, makes it richer.
• Vanilla extract: Mostly flavor, tiny calories, a sweet perfume that hides baked imperfections.
• Ground cinnamon: Warm spice, antioxidants, gives cinnamon toast vibe and cuts sweetness a bit.
• Salt: Small pinch wakes flavors, essential for balance, but watch sodium levels.
• Unsalted butter: Adds fat, richness and golden brown crusts, mostly saturated fats though.

Ingredient Quantities

• 1 can refrigerated cinnamon rolls with icing included (about 8 rolls)
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted

How to Make this

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.

2. Open the can of cinnamon rolls and set the icing aside, then cut each roll into quarters and spread the pieces evenly in the dish.

3. In a large bowl whisk together 6 large eggs, 2 cups whole milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon salt and 2 tablespoons melted butter until combined.

4. Pour the egg mixture evenly over the cinnamon roll pieces, press them down gently so they soak, and tuck any dry bits under the custard.

5. Let it sit 10 to 15 minutes at room temp to absorb the custard, or cover and refrigerate overnight for a deeper soak if you have time.

6. Bake uncovered for 35 to 45 minutes until puffed and golden and a toothpick in the center comes out with just a few moist crumbs; if the top is browning too fast loosely tent with foil.

7. Remove from oven and let rest 5 to 10 minutes, then warm the reserved icing 10 to 20 seconds in the microwave so it’s pourable.

8. Drizzle or spread the icing over the casserole, cut into squares and serve warm. Don’t be surprised if everyone goes back for seconds.

Equipment Needed

1. 9×13 inch baking dish, lightly greased (metal or glass works)
2. Large mixing bowl
3. Whisk or fork to beat the eggs and milk
4. Measuring cups and measuring spoons
5. Sharp knife or kitchen shears to cut rolls into quarters
6. Rubber spatula or wooden spoon to press and tuck the pieces
7. Microwave safe bowl or small saucepan to warm the icing
8. Oven mitts and a toothpick to test for doneness

FAQ

EASY CINNAMON ROLL FRENCH TOAST CASSEROLE Recipe Substitutions and Variations

• Refrigerated cinnamon rolls (with icing) — swap for 6 to 8 cups cubed brioche, challah, or day old croissants. Brioche gives a rich, custardy bake, croissants make it flakier. If your rolls don’t have icing, whisk powdered sugar with a little milk to make a quick glaze.
• 6 large eggs — use 1/4 cup silken tofu, blended, per egg for a custardy, eggless version; or use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg for a vegan “flax egg”. Flax makes it a bit denser, tofu keeps it smooth.
• 2 cups whole milk — replace 1:1 with 2% or half and half for a richer result, or use unsweetened oat or almond milk for dairy free. Oat milk mimics the creaminess of whole milk best.
• 2 tablespoons unsalted butter, melted — swap 1:1 with melted coconut oil or neutral vegetable oil for dairy free, or use melted ghee or salted butter (if using salted, skip or cut the added 1/4 teaspoon salt).

Pro Tips

1) If you can let it soak overnight, do it, you’ll get a way more custardy middle. Just pull the dish out about 30 minutes before baking so it isn’t rock cold, otherwise the oven time goes up and the edges overbrown.

2) Want a firmer bake? Add one extra egg or cut the milk by about 1/4 cup. Or for richer flavor swap one cup of milk for heavy cream, but don’t overdo it or the top will brown faster.

3) To avoid a soggy bottom place the casserole dish on a preheated baking sheet in the oven, it helps the bottom set and get a little crisp. If the top’s getting too dark, tent loosely with foil and finish baking.

4) Warm the icing in very short bursts in the microwave so it pours, thin with a teaspoon or two of milk if it’s too thick. Let the casserole rest 5 to 10 minutes before slicing so the squares hold together better, and reheat leftovers in a toaster oven for best texture.