I first made this Cinnamon Roll French Toast Bake on a sleepy holiday morning and it vanished before I could pour my second cup of coffee. It’s exactly what it sounds like: canned cinnamon rolls transformed into a custardy, golden-brown breakfast casserole, finished with the sweet icing that comes in the tube. It’s one-pan, kid-approved comfort food that makes mornings feel a little more special—especially when you’d rather not roll dough from scratch. If you like the soft pull-apart texture of cinnamon roll scones, you’ll find the same cozy cinnamon-sugar warmth here. Try cinnamon roll scones for another easy cinnamon-forward treat.

Why you’ll love this dish

This bake takes two indulgent classics—cinnamon rolls and French toast—and marries them into something you can prep in minutes. No yeast, no rolling, and almost no cleanup. It’s forgiving for busy mornings, simple enough for kids to help assemble, and flexes for brunch guests or a holiday spread.

“A crowd-pleaser every time: cinnamon roll gooeyness with a soft, eggy center — quick to assemble and impossible to resist.”

Why make it for your next morning meal:

• Speed: Assembles in under 10 minutes, bakes in about 25–30.
• Budget-friendly: One can of rolls plus pantry staples.
• Crowd-friendly: Feed a family or a small brunch crowd with minimal effort.
• Versatile: Dress it up with fresh fruit, nuts, or a drizzle of extra maple.

If you want a more scratch-oriented cinnamon roll experience later, check this Copycat Cinnabon cinnamon rolls recipe that leans into that classic spiral and cream-cheese finish: Copycat Cinnabon cinnamon rolls.

Step-by-step overview

Think of this as a simple soak-and-bake: cut the canned rolls into pieces, lay them in a greased dish, whisk together an eggy custard with milk, vanilla, cinnamon, and a little maple syrup, then pour it over the pieces so they absorb the mixture. Baking sets the custard and caramelizes the edges while keeping the interior tender. Finish with the canned icing or a homemade glaze. The whole process is foolproof, no standing over a stove, and it keeps its shape so you can slice and serve.

Gather these items

• 1 can (8-12 oz) cinnamon rolls with icing (standard refrigerated)
• 4 large eggs
• 1 cup milk (whole milk yields the richest texture; 2% is fine)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup pure maple syrup (or light corn syrup/honey as a substitute)
• Icing from the cinnamon roll can (or homemade glaze)

Notes and substitutions

• Dairy-free: Use unsweetened almond, oat, or soy milk and a dairy-free icing.
• Egg-free: Try a flax “egg” (1 Tbsp ground flax + 3 Tbsp water per egg) but expect a slightly denser texture.
• Homemade rolls: You can use day-old or leftover homemade cinnamon rolls cut into pieces; reduce baking time slightly if they’re already fully baked.

How to prepare it

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.
2. Cut each cinnamon roll into quarters. Arrange the pieces in a single layer or gently tuck them so they fit snugly.
3. In a medium bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and maple syrup until smooth and uniform.
4. Pour the egg mixture evenly over the cinnamon roll pieces, nudging any dry spots so the custard soaks in.
5. Bake uncovered for 25–30 minutes, until the top is golden brown and a knife or toothpick inserted in the center comes out mostly clean with only a few moist crumbs.
6. Remove from the oven and let sit 5 minutes to settle. Drizzle the included icing over the warm bake before serving.

Best ways to enjoy it

Serve slices warm straight from the dish for the best texture contrast—crispy edges and a soft, custardy center. Pairing ideas:

• Fruit: Fresh berries, sliced bananas, or stewed apples cut the sweetness and add bright contrast.
• Savory sides: Crisp beef or breakfast sausages offer a welcome salty counterpoint.
• Drinks: Coffee, café latte, or a milky chai balance the sugary glaze.
• Toppings: Toasted pecans, a sprinkle of powdered sugar, or a scoop of vanilla ice cream if you’re leaning dessert-for-breakfast.

Storage and reheating tips

• Refrigerator: Cool completely, cover tightly, and refrigerate up to 3–4 days.
• Freezing: Freeze portions in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: For best results, warm single portions in a 350°F oven for 8–12 minutes or microwave for 45–60 seconds (microwave will soften the edges). If reheating from frozen, bake at 350°F for 20–30 minutes until heated through. Food safety note: Keep at fridge temperature within two hours of baking. Reheat to at least 165°F internal temperature for safe serving.

Pro chef tips

• Let the pieces soak briefly: After pouring the custard, let the dish sit 5 minutes so the rolls absorb more flavor and structure.
• Use room-temperature eggs and milk so the custard blends evenly and bakes smoothly.
• Prevent over-browning: If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.
• Test doneness: A toothpick should come out mostly clean with a few moist crumbs; a wet, runny center means add a few more minutes.
• Upgrade the icing: Whisk the canned icing with a tablespoon of warm milk or cream for a pourable glaze, or stir in a pinch of cinnamon for depth.

Flavor swaps

• Nutty crunch: Stir chopped toasted pecans or walnuts into the dish before baking.
• Apple-cinnamon: Add 1 cup thinly sliced apples tossed with a little lemon juice and cinnamon for an apple-pie vibe.
• Pumpkin spice: Replace 2 tablespoons of milk with 2 tablespoons pumpkin puree and add 1/2 teaspoon pumpkin pie spice.
• Chocolate lover: Sprinkle mini chocolate chips between the pieces before pouring the custard.
• Vegan version: Use plant-based milk, a vegan egg replacer, and vegan cinnamon rolls or make a vegan dough; expect a softer set.

Your questions answered

How long does this take from start to finish?

Active prep is about 8–10 minutes. Bake time is 25–30 minutes, so plan on roughly 35–45 minutes from start to table.

Can I use homemade cinnamon rolls instead of canned?

Yes. If your homemade rolls are already baked and cooled, cut them into pieces and follow the same soak-and-bake method. They may need slightly less baking time—check at 18–22 minutes.

Can I make this the night before?

Absolutely. Assemble the dish up to the point of baking, cover, and refrigerate overnight. Bake straight from the fridge, adding a few extra minutes to the baking time if needed.

Is this safe to freeze?

Yes. Freeze cooled portions in airtight containers for up to 1 month. Thaw in the fridge overnight and reheat in the oven.

What if the top browns too quickly but the center isn’t done?

Cover the dish loosely with foil to slow browning and allow the center to continue cooking. Keep an eye on it and test after 5–8 minutes.

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