Cinnamon Roll filled french toast recipe

This Cinnamon Roll French Toast transforms buttery brioche into a bakery-worthy breakfast. A quick homemade cinnamon roll filling is layered between slices of bread, dipped in a cinnamon custard, cooked until golden, rolled in cinnamon sugar, and finished with a rich cream cheese glaze.

Course Breakfast

Cuisine American

Keyword breakfast, cinnamon rolls, french toast

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 696kcal

Author Jesseca

Ingredients

French Toast

2 large eggs
3 tablespoons milk
½ teaspoon ground cinnamon
8 slices thick-cut brioche bread or Texas toast

Cinnamon Roll Filling

¼ cup salted butter softened
6 tablespoons packed brown sugar
2 teaspoons ground cinnamon
Pinch of salt
½ teaspoon vanilla extract

Cinnamon Sugar Coating

¼ cup granulated sugar
1 teaspoon ground cinnamon

Cream Cheese Glaze

2 ounces cream cheese softened
1 tablespoon salted butter softened
½ cup powdered sugar
¼ teaspoon vanilla extract
1 to 2 tablespoons milk

Instructions

In a shallow bowl, whisk together the eggs, milk, and ½ teaspoon cinnamon.
In a separate bowl, stir together the softened butter, brown sugar, 2 teaspoons cinnamon, salt, and vanilla until a smooth paste forms.
Spread the cinnamon filling evenly over one side of four slices of bread. Top each with another slice to create four sandwiches.
Heat a large skillet or griddle over medium-low heat and lightly butter the surface.
Dip each sandwich into the egg mixture, coating both sides. Let any excess drip off.
Cook for 2 to 3 minutes per side, or until the bread is golden brown and the filling is warm and melted.
While the French toast cooks, stir together the granulated sugar and 1 teaspoon cinnamon in a shallow dish.
Immediately transfer each hot sandwich to the cinnamon sugar mixture and coat both sides evenly.
For the glaze, whisk together the cream cheese, butter, powdered sugar, vanilla, and enough milk to create a smooth, pourable consistency.
Drizzle the glaze over the warm French toast and serve immediately.

Notes

Brioche is my first choice because it's buttery and soft, but thick-cut Texas toast works well too.
Make sure the butter and cream cheese are softened before mixing for the smoothest filling and glaze.
Roll the French toast in the cinnamon sugar while it's still hot so the coating sticks.
Cook over medium-low heat to allow the filling to warm through without burning the bread.

Nutrition