Cinnamon Roll French Toast Bake
Our Cinnamon Roll French Toast Bake is an easy breakfast casserole made with canned cinnamon rolls, a sweet custard filling, and homemade cream cheese frosting.
This cinnamon roll french toast bake is perfect for those mornings when you crave freshly baked cinnamon rolls but don’t have the time to pull them together.
You only need a few pantry staples and two cans of cinnamon rolls. It bakes up soft in the center with golden brown edges, and the cream cheese frosting takes it over the top.
You can skip the packet of frosting if you want, or use it. It’s totally up to you. I usually toss it and make my own because it’s creamier and spreads better.
How to Make Cinnamon Roll French Toast Casserole
This recipe only takes a few minutes to whip up. The the longest part is waiting for it to bake.
First, preheat your oven to 350°F. Then grease a 9×13-inch baking dish with butter or non-stick spray.
Next, cut each cinnamon roll into quarters, and arrange them in an even layer in your prepared dish.
Now, in a large bowl, whisk the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until everything is well combined.
Carefully pour the custard over the cinnamon roll pieces. Press the pieces down with a spatula, and let it sit for 10 to 15 minutes.
Then, cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes until the top is golden brown and the center is set.
A knife inserted in the center should come out clean. Let the casserole rest for about 10 minutes before frosting.
While the casserole bakes, beat together the softened cream cheese and butter in a bowl until smooth. Add in the powdered sugar, vanilla, and milk, and mix until it’s smooth and free of lumps.
Then, spread the frosting over the warm cinnamon roll french toast bake or drizzle it if you want a thinner layer. You can always warm it slightly if you need it to loosen up.
Tips for the Best French Toast Bake
- Make sure to let it rest for about 10 minutes after it gets done baking. That way the casserole has time to set up.
- Give the casserole a few minutes to soak after adding the custard. It gives the liquid a chance soak into all the nooks and crannies in the cinnamon roll pieces.
- Add some chopped pecans or walnuts to the custard if you’d like. You can even sprinkle a little brown sugar on top before it goes in the oven.
How to Store Leftovers
Fridge: Store any leftover french toast bake in an airtight container in the fridge for up to 3 days. Reheat it in the microwave in short intervals or warm it in the oven at 300°F until heated through.
Freezer: You can freeze slices for up to 2 months. Wrap them in plastic wrap, then foil, and place in a freezer bag. Thaw overnight in the fridge before reheating. Freezing and thawing may cause some separation in the frosting.
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Ingredients
For the casserole:
- 2 cans refrigerated cinnamon rolls, cut into quarters (17.5 ounces per can)
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
For the frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk, adjust to get the consistency you like
Instructions
To Make the Casserole:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with the butter or non-stick spray.
- Cut the cinnamon rolls into quarters, and spread them in an even layer in the prepared dish.2 cans refrigerated cinnamon rolls
- In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.6 large eggs1 ½ cups whole milk½ cup heavy cream⅓ cup granulated sugar1 tablespoon vanilla extract1 teaspoon cinnamon¼ teaspoon salt
- Pour the custard mixture over the cinnamon roll pieces, and gently press the rolls down with a spatula or spoon.
- Let the casserole sit for 10 to 15 minutes so the liquid can soak into the all the cinnamon rolls' nooks and crannies.
- Cover the dish loosely with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 to 20 minutes, or until the casserole is puffy, golden brown, and set in the center. A knife inserted in the center should come out clean.
- Remove from the oven and let the casserole rest for 10 minutes before frosting.
To Make the Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth.4 ounces cream cheese¼ cup unsalted butter
- Add the powdered sugar, vanilla extract, and milk. Mix until the frosting is creamy and spreadable.1 cup powdered sugar1 teaspoon vanilla extract2 tablespoons milk
- Spread the frosting over the warm casserole or drizzle it over the top, depending on your preference. Enjoy!
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of casserole. Actual calories will vary.
- Frosting: I like to make my own cream cheese frosting from scratch, but you could use the frosting from the cans of cinnamon rolls if you’d like.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze individual slices for up to 2 months.