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Cinnabon French Toast

Cinnabon French Toast

This Cinnabon French Toast combines the gooey sweetness of Cinnabon cinnamon rolls with the classic richness of French toast. By soaking the cinnamon roll halves in a creamy mixture of eggs, half-and-half, vanilla, and cinnamon, then pan-searing and baking them to golden perfection, you’ll get a decadent breakfast treat. Perfect for special occasions or a weekend brunch
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Prep Time 30 minutes
Cook Time 29 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 3 people
Calories 196 kcal

Equipment

  • Knife For slicing the Cinnabon rolls
  • Plate For drying the rolls
  • whisk To blend the egg mixture
  • Shallow Baking Dish To soak the rolls in the batter
  • Heavy Skillet For searing the rolls.
  • Oven To bake the French toast
  • Wax Paper (optional) To cover rolls while soaking.
  • spatula For flipping the rolls

Ingredients
  

  • 2 Cinnabon cinnamon rolls
  • 2 eggs
  • ⅔ cup half-and-half
  • ¾ tsp vanilla
  • 1 tbsp sugar
  • ⅛ tsp cinnamon
  • 1−2 tbsps butter or margarine

Instructions
 

  • Slice the Cinnabon rolls in half horizontally.
  • Place them, cut-side up, on a plate, and allow to dry for 20 to 30 minutes.
  • Combine the eggs, half-and-half, vanilla, sugar, and cinnamon.
  • Whisk them together until all the ingredients are well-blended.
  • Refrigerate until ready to use.
  • At serving time, preheat the oven to 400°F, and place the Cinnabon halves in a shallow baking dish.
  • Pour the French toast batter over halves and allow to soak for 5 to 10 minutes until moist. You may weigh the rolls down (cover them with waxed paper and place a heavy skillet on the paper) during this time to make sure batter is absorbed into the dough layers.
  • Heat a heavy skillet and melt the butter or margarine in it.
  • When the butter is hot, place the Cinnabon halves into the pan, gooey-side down.
  • Sear until golden brown.
  • Turn the halves over, and place the skillet in the oven.
  • Bake for 8 to 10 minutes or until rolls are puffed up and golden.
  • Serve with maple syrup.

Notes

  • Drying Time: Letting the Cinnabon halves dry helps them absorb more of the French toast batter.
  • Make Ahead: You can prepare the egg mixture ahead of time and refrigerate it until ready to use.
  • Weighing Down the Rolls: Weighing the rolls down ensures the batter is fully absorbed, making the French toast extra moist and flavorful.
  • Serving Tip: Serve with a drizzle of maple syrup or a dusting of powdered sugar for an extra touch of sweetness.
  • Customizations: Add a dash of nutmeg or a sprinkle of powdered sugar to elevate the flavor.

Nutrition

Calories: 196kcalCarbohydrates: 10gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 192mgSodium: 112mgPotassium: 170mgFiber: 0.1gSugar: 10gVitamin A: 524IUVitamin C: 1mgCalcium: 112mgIron: 1mg
Keyword baked French toast, Cinnabon French toast, Cinnabon recipe, Cinnamon roll French toast, decadent breakfast, easy brunch recipe, French toast recipe
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