Cinnamon Roll French Toast Bake (Easy Brunch Recipe)

Name: Cinnamon Roll French Toast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cans (about 340 g each) refrigerated cinnamon rolls, cut into quarters, icing reserved; 4 large eggs; 180 ml (3/4 cup) whole milk; 120 ml (1/2 cup) double cream; 1 tbsp vanilla extract; 1 tsp ground cinnamon; Pinch of salt; 50 g (1/4 cup) light brown sugar; 2 tbsp melted butter; Reserved cinnamon roll icing; 60 g (2 oz) cream cheese, softened; 2 tbsp icing sugar; 1 tbsp milk, plus more as needed

This bake takes the viral cinnamon roll French toast trend and turns it into the easiest weekend brunch: shop-bought cinnamon rolls soaked in a vanilla custard, baked until puffed and golden, then drizzled with cream cheese glaze.

It tastes like the middle of a cinnamon roll in every bite, and the oven does all the work. Assemble it the night before if you like, then bake it straight from the fridge on a slow morning.

Ingredients

2 cans (about 340 g each) refrigerated cinnamon rolls, cut into quarters, icing reserved
4 large eggs
180 ml (3/4 cup) whole milk
120 ml (1/2 cup) double cream
1 tbsp vanilla extract
1 tsp ground cinnamon
Pinch of salt
50 g (1/4 cup) light brown sugar
2 tbsp melted butter

For the glaze

Reserved cinnamon roll icing
60 g (2 oz) cream cheese, softened
2 tbsp icing sugar
1 tbsp milk, plus more as needed

Instructions

Prep the dish: Butter a 23 x 33 cm (9 x 13 inch) baking dish and scatter the cinnamon roll quarters evenly inside.
Make the custard: Whisk the eggs, milk, cream, vanilla, cinnamon, salt and brown sugar in a jug until smooth.
Soak: Pour the custard over the rolls, pressing gently so every piece is coated. Rest for 10 minutes, or cover and chill overnight.
Bake: Drizzle with the melted butter and bake in a 175 C (350 F) oven for 30 to 35 minutes, until puffed, golden and set in the centre with no liquid custard remaining.
Make the glaze: Beat the reserved icing with the cream cheese, icing sugar and milk until smooth and pourable, adding a splash more milk if needed.
Serve: Rest the bake for 5 minutes, drizzle generously with glaze, dust with a little extra cinnamon and serve warm.

Tips for the best result

Day-old or slightly stale rolls soak up the custard without turning soggy.
Cover loosely with foil for the first 20 minutes if the top browns too fast, then uncover to finish.
Serve with berries or maple syrup for a brunch-table centrepiece.

Storing and reheating

Cool within 1 hour and refrigerate covered for up to 3 days. Reheat individual portions in the microwave for 45 to 60 seconds, or warm the whole dish at 160 C (325 F) for 15 minutes. Freeze unbaked, tightly wrapped, for up to 1 month; thaw overnight in the fridge before baking.