BREAKFAST
Cinnamon Roll French Toast
This is the recipe that convinces people a cinnamon roll is not just a cinnamon roll. You slice one in half, dip it like French toast, and griddle it until the cinnamon in the swirl caramelizes against the pan. It takes about ten minutes and it makes an ordinary Sunday feel like a decision you made on purpose.
- Prep
- 5 minutes
- Cook
- 8 minutes
- Serves
- 2 servings
- Difficulty
- Easy
Ingredients
- 2 cinnamon rolls (day-old works beautifully)
- 2 large eggs
- 1/4 cup whole milk or half and half
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon butter, for the pan
- Icing from the rolls, or maple syrup, to finish
Instructions
- 01
Slice each cinnamon roll in half horizontally so you have two flat rounds with the swirl exposed. Set the icing aside.
- 02
Whisk the eggs, milk, vanilla, cinnamon and salt in a shallow bowl until completely smooth.
- 03
Melt the butter in a nonstick skillet over medium-low heat. Low and slow matters here: the sugar in the roll browns fast.
- 04
Dip each half in the custard for about 5 seconds per side. Do not soak it. A cinnamon roll is already soft and will fall apart if you let it drink.
- 05
Griddle 2 to 3 minutes per side, until the cut face is deep golden and the edges are crisp.
- 06
Warm the reserved icing for a few seconds and drizzle it over the top, or use maple syrup. Serve immediately.
Tips
- Day-old rolls hold their shape better than rolls straight from the bag.
- Medium-low heat, always. Medium-high will burn the cinnamon before the center warms.
- If your pan is crowded, the halves steam instead of browning. Cook in two batches.
Variations
- Add a splash of orange juice to the custard for a bright, almost bakery-counter finish.
- Griddle in a waffle iron instead of a skillet for crisp edges all the way around.
- Top with cold sour cream or plain yogurt and berries to cut the sweetness.
