Cinnamon Roll French Toast Bake
This delicious Cinnamon Roll French Toast Bake recipe really tastes like French toast! My whole family loved it and they want me to make it again on Christmas morning. Which will be perfect because it is so easy to prepare. I may even make it the night before and see how it turns out.
All you need for this scrumptious breakfast casserole is two cans of cinnamon rolls, eggs, milk, cinnamon, vanilla, butter and maple syrup. You start by melting the butter and putting it in the bottom of a 13X9 baking dish. Next you need to cut each roll into eight pieces and toss in the dish. Now you mix the eggs, milk, cinnamon and vanilla together. Pour the mixture over the rolls. Top it off with some maple syrup and put it in the oven to bake.
I promise you that your house will smell heavenly while the Cinnamon Roll French Toast Bake is in the oven. My kids couldn’t wait for it to be done. Once it comes out of the oven, all you have to do is drizzle the icing all over it and serve. This recipe will definitely be added to our menu plan for sure! Be sure to try it soon, maybe even for Christmas morning.
Cinnamon Roll French Toast Bake
Print Recipe
Ingredients
- 2 tubes refrigerated cinnamon rolls with icing
- 4 Tbsp. butter melted
- 6 eggs
- 1/2 cup milk
- 2 tsp cinnamon
- 2 tsp vanilla
- 1 cup maple syrup
Instructions
- Pour the butter on the bottom of a 9x13 glass baking dish.
- Cut each cinnamon roll into 8 pieces, and spread evenly over the butter.
- In a separate bowl, whisk the eggs, milk, cinnamon, and vanilla, and pour over the cinnamon rolls.
- Pour 1 cup of maple syrup over the mixture.
- Bake at 375°F for 45 min.
- Top with the icing from the cinnamon rolls.
More Breakfast Recipes You May Enjoy:
Overnight Breakfast Bake Recipe
Biscuits & Gravy Breakfast Casserole
Gluten Free French Toast Casserole
Gluten Free Breakfast Casserole
Breakfast Casserole (Crescent Rolls and Ham)
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Hi! Just wondering if you used Salted or Unsalted butter for this recipe? Or does it matter? Also, have you tried making it overnight yet? If so, how did it turn out? Thanks! 🙂
I would go with unsalted butter. We didn’t try it overnight but if you decide to try it let us know how it works!
Oh okay. Thanks! This sounds like a great recipe! Can’t wait to try it out!
I made this exactly like the recipe said, but I added blueberries before I baked it. 35 minutes in the oven ended up being the perfect amount of time. This made a perfect dish for a baby shower brunch I was helping with. I’ll definitely make this again!!
That is great to hear that you enjoyed our Cinnamon Roll French Toast. Perfect for a baby shower brunch for sure!
Just made it today with my child. Very tasty and easy to make. Used unsalted butter in it. Did not put syrup on it as it is sweet enough.
What size cans of cinnamon rolls?
We didn’t look at the package size but it was the “normal” rolls – not Grands.
I halved the recipe, for the two of us. It was excellent. I only made one change, I did not use butter at the bottom, I sprayed PAM cooking spray. Still had plenty left for another meal. Froze and used it today, still perfect the second time around. In the future I may add some pecans and raisins or sautee some apples. Loved it.
I forgot to refrigerate it is it still good?
I would think so but not sure!
mothers day
Mine was done at 25 mins.
I tried this and ended up with a layer of eggs cooked at the bottom- what’s the trick?
Did you follow the recipe exactly?
Same thing happened to me and I followed the recipe to a T.
Mine was looking like that would happen. Before I put it in the oven, I let things soak a bit and stirred it around until the liquids were absorbed.
Same. Followed the recipe exactly . Even added a couple extra cinna-rolls because it seemed to liquidy. Took it out after 30 mins flipped it upside down in to another 9×13 dish and remixed it a little. Still cooking…hoping not too eggy!
So yummy!!! However, mine was also done much quicker- at about 30 minutes. I also halved it and had plenty for myself, husband and 2 little ones ?
The recipe from the cinnamon rolls is almost the same as this…only difference is the addition of pecans and heavy whipping cream instead of milk…The cooking time is also less…they say 20-28 minutes!
Can I prepare this the night before and bake in the morning? Have you ever tried that?
We haven’t but I think you can.
Would this work the same without a glass baking dish?
It may cook a little quicker so just watch your time for doneness.
This recipe was very good, but I felt the eggs needed some salt. I think when I make this again I may add some bacon or sausage. Thanks for sharing your recipe!
Has anybody tried to make this in muffin tins?
CAN u use a 8×11 pan cause thats the only size that i have?
Should be fine – you may need to cook a little longer.
Has anyone prepared this the night before, put in the fridge and then just pop it in the oven the next morning?
I haven’t but that is a great idea!
I made this for my family and they loved it, I used salted butter because that’s all I had. It was done in 40 minutes, so moist and delicious this recipe is a keeper, I will be making this more often, Thank you
Any idea on how many this feeds? Looking for a shower idea
I would say 8-10 depending on the serving size.
I used leftover, day old, homemade rolls. If I were to make this again using my leftovers, I would increase the liquids a touch and I would have baked in some thinly sliced apples. With all that cinnamon, it screamed out for apples. No one took seconds though because it was very sweet. Knowing it would be sweet from the leftovers already being frosted, I left off the maple syrup.
Just made it this morning and it was very eggy. There was a layer of egg at the bottom of the cinnamon rolls. It was alright. The pictures looked great. ?
Sorry to hear that!