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Cinnamon Roll French Toast

Name: Cinnamon Roll French Toast
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 8 slices soft white sandwich bread; 1 large egg; 120ml whole milk (½ cup); 20ml double cream or heavy cream (1 tbsp + 1 tsp); 2 tbsp sweetened condensed milk; 1 tsp vanilla extract or vanilla paste; ½ tsp ground cinnamon; Salted or unsalted butter, for cooking; 40g salted butter, softened (3 tbsp); 60g dark brown sugar (¼ cup + 1 tbsp, packed); 1.5 tsp ground cinnamon; 35g salted butter, softened (2 tbsp + 2 tsp); 35g full-fat cream cheese, softened (2 tbsp + 1 tsp); 50g icing sugar or powdered sugar (¼ cup + 1 tbsp); ½ tsp vanilla extract; Ground cinnamon, for a light dusting

This cinnamon roll French toast sandwiches a buttery brown sugar-cinnamon filling between soft slices of bread before dipping them in vanilla custard and cooking until golden. Cream cheese frosting and a light dusting of cinnamon give every serving the flavor of a cinnamon roll in an easy stovetop breakfast.

20 min prep
15 min cook
35 min total
4 serves

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Three pieces of golden cinnamon roll French toast with cream cheese frosting on a serving platter.

golden buttery bread, a soft cinnamon-sugar center and cream cheese frosting in every bite.

A note from my kitchen

French toast usually carries most of its flavor on the outside, but this version hides the best part in the middle.

A soft salted butter, dark brown sugar and cinnamon mixture is spread between two slices of bread before the sandwich is dipped in custard. As it cooks, the filling warms and softens while the bread turns golden in the pan.

My main tip for this one is to keep the dip in the custard brief. Regular sandwich bread absorbs it quite quickly, so it can become too soft to handle if you leave it to soak. That’s especially awkward with the cinnamon filling between the slices. Coat both sides, let the excess drip off and move it to the pan. A wide spatula helps when you turn it, keeping both slices supported so the sandwich stays together.

What Is Cinnamon Roll French Toast?

Cinnamon roll French toast combines the flavor of a cinnamon roll with the texture and method of classic stovetop French toast.

It’s made by spreading a buttery dark brown sugar and cinnamon mixture between two slices of sandwich bread, dipping the sandwich briefly in a custard made with egg, milk, cream, condensed milk, vanilla and cinnamon, and then cooking in butter until golden.

The warm sandwiches are topped with cream cheese frosting and a light dusting of cinnamon. The center stays soft and rich while the outside develops buttery, caramelized edges.

Why You’ll Love This Recipe

Cinnamon filling in the center. The brown sugar and cinnamon mixture sits between the slices, so the French toast is packed with cinnamon flavor throughout.
Golden, buttery edges. Cooking the sandwiches in butter gives the bread an evenly browned surface with lightly caramelized corners.
A rich vanilla custard. Condensed milk adds sweetness and body without needing extra granulated sugar in the egg mixture.
Cream cheese frosting over warm French toast. The topping softens into the surface and brings in the tangy cream cheese flavor everyone loves in a cinnamon roll.
Made with regular sliced bread. You don’t need brioche or a special loaf to make the recipe.
A breakfast that feels special. This recipe works for slow mornings, birthdays, a special holiday breakfast or brunch or just whenever you want to make plain French toast a bit more exciting.

What Does It Taste Like?

The outside tastes like classic French toast: buttery, vanilla-flavored and golden from the pan.

Inside, the salted butter and dark brown sugar melt into a soft cinnamon filling with almost caramel-like notes. The condensed milk in the custard also adds a subtle sweetness without overpowering the filling.

The cream cheese frosting is smooth, lightly tangy and sweet enough to balance the warm cinnamon center.

ingredient Notes

The exact measurements are in the recipe card below.

Bread

Use regular sliced white bread or another soft sandwich bread with enough structure to hold the filling.

Very thin or extremely fresh bread can tear more easily after dipping.

French Toast Custard

The custard is made with one egg, whole milk, heavy cream, sweetened condensed milk, vanilla and ground cinnamon.

The condensed milk sweetens the mixture and helps the bread brown, so keep the pan at medium-low heat rather than turning it up too high.

Cinnamon Roll Filling

Softened salted butter is mixed with dark brown sugar and cinnamon to make a thick, spreadable filling.

Dark brown sugar gives the center a deeper molasses flavor and creates a softer filling as it warms. You can also use light brown sugar instead if you’d prefer a more subtle brown sugar flavor.

If using unsalted butter here, I’d recommending adding a pinch or two of salt to balance the sweetness.

Cream Cheese Frosting

The frosting is made with softened salted butter, full-fat cream cheese, powdered sugar and vanilla.

Use butter and cream cheese that are soft enough to mix smoothly but not warm, melted or greasy. Spread the frosting over the French toast while it’s warm rather than piping hot.

Butter for Cooking

Cook the French toast in butter for flavor and even browning.

I’d recommend wiping the pan and Adding a little more butter between batches when cooking the French toast.

Equipment You’ll Need

You’ll need one wide and shallow bowl, two small mixing bowls, a whisk or electric mixer, a butter knife or small spatula, a large nonstick frying pan and a wide spatula for turning the sandwiches.

An electric hand mixer will make it easier to get a smooth cream cheese frosting, but a whisk will also work just fine.

How to Make Cinnamon Roll French Toast

The complete measurements and instructions are in the recipe card at the bottom of this page. The stages below help explain the steps with visuals.

1. Make the Cinnamon Filling

Mix the softened salted butter, dark brown sugar and cinnamon until the mixture forms a smooth, thick paste.

Break up any firm pieces of brown sugar so the filling spreads evenly across the bread.

Salted butter, dark brown sugar and cinnamon in a small mixing bowl.

Salted butter, dark brown sugar and cinnamon mixed for cinnamon roll French toast filling.

2. Assemble the Sandwiches

Lay out eight slices of bread and divide the cinnamon filling between four of them.

Spread the filling evenly, leaving a narrow border around the edges. Top each one with a second slice of bread and press gently so the sandwich holds together.

Brown sugar cinnamon filling spread over sliced bread for French toast sandwiches.

A cinnamon-filled bread sandwich ready to dip in French toast custard.

3. Whisk the Custard

In a shallow bowl, whisk together the egg, whole milk, heavy cream, condensed milk, vanilla and cinnamon until completely smooth.

Use a bowl wide enough for one assembled sandwich to lie flat in the mixture.

Ingredients for French toast custard being whisked in a wide and shallow bowl.

Vanilla and cinnamon custard whisked for cinnamon roll French toast.

4. Dip the French Toast and Add It to the Pan

Dip one sandwich at a time into the custard, turning it so both sides and the edges are lightly coated.

Keep the dip brief. Regular sandwich bread absorbs the custard quickly, and a long soak can make the sandwiches difficult to turn.

Melt butter in a large nonstick frying pan over medium-low heat.

Add the dipped sandwich to the pan.

Cinnamon-filled bread sandwich dipped in French toast custard.

Cinnamon roll French toast cooking in butter in a nonstick pan.

5. Cook Until Golden

Cook until the first side is evenly golden, then turn carefully and cook the second side until browned and the custard is set.

If needed, stand the sandwiches briefly on their edges with the spatula so the sides also pick up a little color. Add more butter between batches.

Cinnamon roll French toast sandwich cooked until golden on both sides.

Golde cinnamon roll French toast sandwich cooked until golden and removed from pan.

6. Make the Cream Cheese Frosting and Add It to the French Toast

Beat the softened salted butter and cream cheese until completely smooth.

Add the powdered sugar and vanilla, then mix again until the frosting is creamy and free of lumps.

Let the French toast rest for a minute or two after cooking, then spread the cream cheese frosting over the warm surface.

Smooth cream cheese frosting being whisked in a mixing bowl.

Cream cheese frosting spread over warm cinnamon roll French toast.

7. Top With Cinnamon and Serve

Top each sandwich with a light dusting of cinnamon and serve straight away. Leave the sandwiches whole or cut them diagonally to reveal the cinnamon center.

Cinnamon roll French toast topped with cream cheese frosting and cinnamon.

Cinnamon roll French toast cut open to show the cinnamon filling.

How to Keep the Filling Inside

Use softened butter rather than melted butter so the filling stays thick enough to spread.

Spread the filling evenly over one slice of bread, press the sandwich together gently and avoid soaking it for too long in the custard. Turn the French toast with a wide spatula rather than tongs, which can squeeze the center and push the filling out.

A little cinnamon sugar may still melt into the pan. Wipe away any darkened sugar before cooking the next batch and add fresh butter as needed.

Tips for the Best Cinnamon Roll French Toast

Use softened, not melted, butter for the filling. A thick paste is easier to keep between the slices.
Break up the brown sugar. A smooth filling melts more evenly than one with firm sugar lumps.
Keep the heat at medium-low. The condensed milk and brown sugar encourage quick browning, so gentle heat gives the center time to cook.
Use a wide spatula. It supports the whole sandwich and makes turning easier.
Cook in batches. Space in the pan helps the bread brown rather than steam.
Wipe the pan and add fresh butter between batches. This keeps the surface buttery and prevents dark milk solids from affecting the next sandwich.
Frost while warm. The cream cheese topping softens over the bread.
Serve soon after cooking. The center is softest while freshly made.

Serving Ideas

Serve the cinnamon roll French toast on its own, or add fresh berries to add a little brightness to your breakfast or brunch.

For a larger brunch, pair it with eggs, fruit and coffee. It also works well for a special birthday breakfast, Christmas morning or a relaxed weekend brunch.

The cream cheese frosting already adds plenty of sweetness, so other syrups and toppings aren’t really necessary, but you can also serve with maple syrup if you like!

Make Ahead and Storage

Preparing the Components Ahead

The cinnamon filling and cream cheese frosting can be mixed ahead of time and refrigerated in separate covered containers.

The custard can also be whisked earlier the same day and kept covered in the refrigerator. Bring the filling and frosting toward room temperature before using so they spread easily.

Assemble and dip the sandwiches right before cooking for the best texture.

Storing Leftovers

For the best texture, serve the French toast on the day it’s cooked.

If you have leftovers, refrigerate them in a covered container. Store extra frosting separately where possible, then reheat the French toast before adding the topping.

Reheating

Reheat the French toast in a lightly buttered skillet over low-medium heat, or warm it in the oven or air fryer until heated through.

A microwave will warm it quickly, but the outside will remain softer.

Frequently Asked Questions

Can I Use Regular Bread for Cinnamon Roll French Toast?

Yes. This recipe is designed for regular sliced sandwich bread rather than brioche.

Choose slices that are sturdy enough to hold the filling, and dip them briefly so they don’t become overly soft.

Can I Use Brioche Instead?

Yes, you can. Brioche will give the French toast a richer, softer texture.

Why Is the Filling Leaking Out?

The butter may have been too soft and melted or there may have been too much filling in between the slices of bread.

Use room temperature butter that’s soft but not melted, spread the filling in a thin and even layer, and turn the French toast gently with a wide spatula.

Can I Make This Without Heavy Cream?

Yes. You can replace the cream with the same amount of whole milk. The custard will be slightly lighter but the method stays the same.

Why Is My French Toast Soggy?

The bread may have soaked in the custard for too long, or the pan may not have been warm enough before cooking.

Dip each sandwich briefly in the custard, let the excess custard drip off and cook over steady medium-low heat until both sides are golden and the center is heated through.

Can I Make the Frosting Without an Electric Mixer?

Yes, you can. Make sure to use soft, room temperature butter and cream cheese, then mix them thoroughly with a whisk until smooth and lump-free before adding the powdered sugar and vanilla.

Can I Make Two Servings Instead of Four?

Yes. Just halve the bread, cinnamon filling and frosting.

The custard mixture is a bit more awkward to halve because it uses one egg. You can make the full custard and refrigerate the unused portion for another batch later the same day or the next day.

Does Cinnamon Roll French Toast Need Maple Syrup?

No. The cinnamon filling, condensed-milk custard and cream cheese frosting already give the French toast plenty of sweetness.

Add maple syrup only if you prefer an extra-sweet serving.

More Breakfast and Brunch Recipes

For bite-sized French toast with cinnamon sugar, try my French Toast Bites.

My cinnamon roll pancakes have brown sugar swirls cooked into fluffy pancakes with cream cheese frosting.

For the classic rolled version, make these small-batch cinnamon rolls.

You might also like my fluffy pancakes for two or the full breakfast and brunch recipes collection.

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