Cinnamon Roll French Toast

I love making vegan cinnamon rolls, and I love French toast. Combining the two into one epic cinnamon roll French toast casserole? I’m in breakfast heaven!

This cinnamon roll French toast takes classic cinnamon rolls and transforms them into a French toast bake that is out-of-this-world delicious. Making the cinnamon rolls from scratch takes time, but it’s absolutely worth it. This is the kind of dish that will impress everyone for a holiday breakfast or brunch potluck.

What Makes This Cinnamon Roll French Toast Recipe So Good

• Vegan. French toast is usually made with eggs and milk, making it a no-go for vegans. But this recipe uses plant-based ingredients to make it vegan-friendly.
• Cozy flavour. Two comfort food classics in one dish! Warm cinnamon rolls and French toast combine to create the coziest breakfast treat. 
• A delicious shortcut. Rather than baking the cinnamon rolls and making them into French toast, you’ll add the custard right to the pan with the unbaked rolls. This saves you a step and infuses the cinnamon rolls with flavour as they bake.
• Perfect for a brunch get-together. If you want to serve up a true show-stopper, this cinnamon roll French toast is the way to go. Your friends and family will be impressed with your baking skills!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Homemade Cinnamon Rolls

• Bread flour – Bread flour is ideal for making cinnamon rolls, as it has a higher protein content than all-purpose flour. This helps create a strong and elastic dough.
• Soy milk – You’ll use dairy-free milk to make the starter and the cinnamon roll dough. You could also use oat milk or another kind you prefer. If you have an instant-read thermometer, the temperature of the milk for the dough should be between 100°F and 115°F so it can activate the yeast.
• Brown sugar – I recommend light brown sugar, which has a milder flavour than dark.
• Instant yeast – Not active dry yeast! I developed this recipe using instant yeast.
• Ground cinnamon – You could also use nutmeg or pumpkin pie spice for a seasonal twist.
• Vegan butter – Melt it so it incorporates into the dough and mixes easily with the sugar, flour, and cinnamon for the cinnamon roll filling.

For the Casserole

• Vegan butter – This should also be melted.
• Egg replacer – You can use a store-bought egg substitute or use flax eggs, made from flaxseed meal and water. Your custard will contain flax meal in this case, but it still works perfectly.
• Coconut milk – Full-fat coconut milk creates a rich, creamy custard.
• Vanilla extract and cinnamon – To flavor the custard. If needed, substitute vanilla extract with equal parts vanilla paste.
• Maple syrup – Use pure maple syrup, not artificial pancake syrup.
• Pecans – You’ll be chopping them, so buy pecan pieces rather than whole pecans.
• Glaze – You’ll combine powdered sugar with dairy-free milk and additional vanilla to make the cinnamon roll icing.

The Cinnamon Rolls Use a Tangzhong Starter

Tangzhong is a method used in Japanese milk bread recipes that involves cooking flour and liquid (usually water or milk) together to form a thick paste or “starter”, which is then added to the dough. This technique helps to create soft and fluffy bread, and it also extends its storage life.

I use this method in my original vegan cinnamon rolls recipe, linked earlier, and I’ve carried it over to make the cinnamon rolls for this French toast casserole. See below.

How to Make Cinnamon Roll French Toast

This recipe does take some time because you’ll need to wait for the dough to rise and the rolls to proof. Keep that in mind when planning your breakfast! Here are the steps to prepare this cinnamon roll French toast recipe from scratch.

• Make the tangzhong. In a small pan set over medium-high heat, whisk together the flour, milk, and water. Heat the mixture and stir until it thickens. Remove from heat and refrigerate for 10 minutes.
• Mix the dry ingredients. Whisk the flour, brown sugar, yeast, salt, and cinnamon in the bowl of a stand mixer. 
• Add the wet ingredients. Create a well in the center and add the warm milk, melted butter, and tangzhong. Mix until incorporated, then cover with a towel and let it sit for about 10 minutes.

• Knead. Knead the dough for 15 minutes on medium speed. 
• Rise. Set the dough in a greased bowl and cover with a kitchen towel. Let the dough rise for 60 to 90 minutes in a warm place, until it’s about doubled in size.

• Roll out the dough. Turn the dough out onto a floured work surface and roll it into a 12-inch x 12-inch square.
• Make the filling. In a small bowl, mix together all of the filling ingredients.
• Form the rolls. Spread the filling over the dough, then roll it tightly into a log. Cut the dough into 8 pieces.

• Proof the rolls. Add 1/4 cup of melted butter into a 13×9-inch baking dish. Set the cinnamon rolls into the dish and let them rise for about 40 minutes. At the end of this time, start preheating the oven to 350ºF.
• Make the custard. In a bowl, whisk together the vegan eggs, coconut milk, cinnamon, and vanilla.

• Assemble. Pour the custard mixture over the rolls, followed by the maple syrup. Sprinkle pecans over the top.
• Bake. Place the pan in the oven and bake for about 30 minutes or until golden brown.

• Finish. Pour extra maple syrup over the rolls, then mix the ingredients for the glaze and drizzle over the rolls.

Recipe Tips

• Add more flour if needed. If the dough feels sticky while you’re kneading it, add 2 tablespoons of flour. In a humid environment, it’s not unusual to have to add a little more flour.
• Know when the dough is done rising. During the first rise, the dough should double in bulk. If it’s cold in your house, it may need a little extra time; in a warm environment, it could need less. Go by sight, not by the time on the clock.
• Don’t overwork the dough. Doing so will result in tough, dense cinnamon rolls, not the light, fluffy texture you want.

Easy Variations to Try

If you want to switch things up, here are a few variations to try:

• Apple cinnamon roll French toast. Add chopped apples or apple pie filling to the cinnamon roll filling. Top the casserole with a drizzle of caramel sauce instead of the vanilla glaze.
• Chocolate chip cinnamon roll French toast. Sprinkle chocolate chips over the rolls before baking.
• Pumpkin spice roll French toast. Use pumpkin pie spice instead of cinnamon for a simple twist on the original recipe. You could also whisk a spoonful of pumpkin puree into the French toast custard for a pumpkin French toast-inspired version.

What to Serve With Vegan Cinnamon Roll French Toast Casserole

I love serving this cinnamon roll French toast for a crowd-pleasing Christmas morning breakfast or fall brunch. It goes well with a side of fresh fruit and a savory tofu scramble or vegan quiche. Warm up with a cozy pumpkin spice latte or a matcha latte, or toast the occasion with a peach bellini!

How to Store Leftovers

• Refrigerate leftovers. If you have any leftovers of this cinnamon roll French toast casserole, they can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave and heat until warmed through. You can warm larger portions in a 350ºF oven.
• Freeze. To freeze cinnamon roll French toast, transfer leftovers to an airtight container and store in the freezer for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.

More Vegan Brunch Recipes

• Pumpkin Pancakes
• Overnight Baked French Toast Casserole
• Lemon Poppyseed Waffles with Vanilla Blueberry Sauce
• Easy Vegan Blueberry Pancakes
• Classic Vegan Donuts