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Cinnamon Roll French Toast: The Ultimate Brunch Recipe

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Fluffy cinnamon rolls soaked in rich French toast batter, cooked to golden perfection, and drizzled with creamy cream cheese glaze. The ultimate breakfast treat!

Ingredients

Scale
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup warm milk (105-115°F)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, for greasing the griddle or pan

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5 minutes until foamy.
  2. Combine Wet and Dry Ingredients: Add the melted butter and egg to the yeast mixture. Whisk to combine. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Mix the Filling Ingredients: While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until smooth and well combined.
  6. Roll Out the Dough: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  7. Spread the Filling: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one of the long edges.
  8. Roll Up the Dough: Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
  9. Cut the Rolls: Using a sharp knife or dental floss, cut the log into 1-inch thick slices. You should get about 12 rolls.
  10. Second Rise: Place the cinnamon rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes, or until puffy.
  11. Bake the Rolls: Preheat oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown. Let them cool slightly before frosting.
  12. Cream Together Butter and Cream Cheese: While the cinnamon rolls are baking, prepare the cream cheese glaze. In a medium bowl, cream together the softened cream cheese and butter until smooth and creamy.
  13. Add Remaining Ingredients: Gradually add the powdered sugar, alternating with the milk, until the glaze reaches your desired consistency. Stir in the vanilla extract.
  14. Whisk the Ingredients: In a large, shallow dish, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  15. Slice the Cinnamon Rolls: Cut each cinnamon roll in half horizontally, like you’re making a sandwich.
  16. Soak the Cinnamon Rolls: Dip each half of the cinnamon roll into the French toast batter, making sure to coat both sides. Let the cinnamon roll soak for about 15-20 seconds per side, allowing it to absorb the batter.
  17. Grease the Griddle or Pan: Heat a lightly greased griddle or large skillet over medium heat.
  18. Cook the French Toast: Place the soaked cinnamon roll halves onto the hot griddle or skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  19. Keep Warm (Optional): If you’re making a large batch, you can keep the cooked French toast warm in a preheated oven (200°F or 95°C) until ready to serve.
  20. Glaze the French Toast: Place the cooked cinnamon roll French toast on a serving plate and drizzle generously with the cream cheese glaze.
  21. Add Toppings (Optional): For extra indulgence, you can add toppings like fresh berries, whipped cream, chopped nuts, or a sprinkle of cinnamon.
  22. Serve Immediately: Serve the cinnamon roll French toast immediately and enjoy!

Notes

  • Make sure your milk is warm (105-115°F) to activate the yeast properly.
  • Knead the dough until it’s smooth and elastic, but not too sticky.
  • Let the dough rise in a warm place for best results.
  • Use dental floss to cut the cinnamon rolls for clean, even slices.
  • Don’t oversoak the cinnamon rolls in the French toast batter, or they’ll become soggy.
  • Serve immediately for the best flavor and texture.

Find it online: https://mmmflavors.com/cinnamon-roll-french-toast/