Go Back

Easy Cinnamon Roll French Toast

Soft, buttery brioche is filled with a cinnamon-sugar butter spread, dipped in a rich vanilla custard, and cooked until golden brown. Finished with a sweet cream cheese drizzle, this cinnamon roll French toast tastes like the best parts of a cinnamon roll and French toast in one easy breakfast.
Print Recipe

Ingredients

  • French Toast
  • 4 slices thick-cut brioche or Texas toast
  • 2 large eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter for cooking
  • Cinnamon Butter Filling
  • 2 tablespoons unsalted butter softened
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • Cream Cheese Topping
  • 2 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 tablespoon milk

Instructions

  • In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until smooth and well combined.
  • Spread the cinnamon butter evenly over one side of two slices of bread. Place the remaining slices on top to create two sandwiches.
  • In a large shallow bowl, whisk together the eggs, whole milk, vanilla extract, and cinnamon until smooth.
  • Melt the butter in a skillet over medium-low heat.
  • Dip one sandwich into the egg mixture, coating both sides. Don't let the bread sit in the custard too long or it can become soggy.
  • Place the soaked bread in the skillet and cook over medium-low heat until golden brown, about 3–4 minutes per side. Flip carefully and cook the other side until golden and the center is warmed through.
  • While the French toast cooks, whisk together the softened cream cheese, powdered sugar, and milk until smooth. If the mixture is too thick to pipe, add a small splash of milk.
  • Transfer the cream cheese mixture to a small piping bag or Ziploc bag. Snip off a small corner.
  • Remove the French toast from the pan and drizzle or pipe the cream cheese topping over the top. Serve warm and enjoy!