Cinnamon Roll French Toast
Tender cinnamon rolls get the French toast treatment in this cinnamon roll French toast recipe! You’ll love the spirals of cinnamon-brown sugar filling, custard-like French toast batter, and sticky, sweet vanilla icing.
I love making vegan cinnamon rolls and I love French toast. But combining the two into one epic breakfast dish? Well, that’s even better!
This cinnamon roll French toast takes the classic cinnamon roll and transforms it into a French toast casserole that is out-of-this-world delicious. While it does take some time, it’s absolutely worth it—this is the kind of dish that will impress everyone for a holiday breakfast or brunch potluck!
Rather than baking the cinnamon rolls and then making them into French toast, this recipe bakes the cinnamon rolls at the same time as the French toast—you’ll add the custard to the pan with the unbaked rolls. This saves you a step and infuses the cinnamon rolls with flavour as they bake.
Why You’ll Love This Cinnamon Roll French Toast Recipe
Here’s what makes this cinnamon roll French toast recipe a winner:
- 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.
- 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.
Tangzhong:
- 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
- Water
Cinnamon Rolls:
- Bread flour
- 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.
- Salt
- Ground cinnamon
- Warm soy milk – If you have an instant-read thermometer, the temperature should be between 100°F and 115°F.
- Vegan butter – Melt it so it incorporates easily into the dough.
Filling:
- Brown sugar
- Vegan butter
- Ground cinnamon
- Flour
French Toast Batter:
- Vegan butter
- Vegan eggs equivalent – You can use a store-bought egg substitute or use flax eggs ! It will have some flax meal on it, but still works.
- Coconut milk – Full-fat coconut milk creates a rich, creamy custard.
- Vanilla extract
- Ground cinnamon
- Maple syrup – Use pure maple syrup, not pancake syrup.
- Pecans – You’ll be chopping them, so buy pecan pieces rather than whole pecans.
Glaze:
- Powdered sugar – Also known as confectioners’ sugar.
- Soy milk
- Vanilla extract
What Is Tangzhong?
Tangzhong is a method used in Asian bread baking that involves cooking flour and liquid (usually water or milk) together until it forms a thick paste, 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 it in Vegan Japanese Milk Bread too.
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!
- 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 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, them mix the ingredients for the glaze and drizzle over the rolls.
Tips for Success
Follow these additional pointers for a perfect cinnamon roll French toast bake:
- 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.
Variations
If you want to switch things up, here are a few variations to try:
- Apple cinnamon roll French toast. Add chopped apples to the filling and top 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.
Serving Suggestions
Cinnamon roll French toast is perfect for a special occasion breakfast or brunch. Serve it with a side of fresh fruit and a savoury breakfast dish like Fluffy Tofu Scramble or Easy Vegan Quiche. (I always like pairing a sweet breakfast with a savoury option when I’m hosting a brunch!)
How to Store 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.
Can I Freeze This Recipe?
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 Ideas
- Pumpkin Pancakes
- Overnight Baked French Toast Casserole
- Lemon Poppyseed Waffles with Vanilla Blueberry Sauce
- Easy Vegan Blueberry Pancakes
- Classic Vegan Donuts
Enjoy friends! If you make this cinnamon roll French toast, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Cinnamon Roll French Toast
Ingredients
Tangzhong:
- 2 tablespoons bread flour, 15 grams
- ¼ cup soy milk, 60 grams
- 2 tablespoons water, 30 grams
Cinnamon Rolls:
- 3 cups bread flour, 360 grams + 2 tbsp (15 grams)
- ¼ cup brown sugar, 50 grams
- 2 ¼ teaspoons instant yeast, 1 packet
- ½ teaspoon salt, 2.5 grams
- ¼ teaspoon ground cinnamon, 0.5 grams
- ¾ cup warm soy milk, 180 grams
- ⅓ cup melted vegan butter, 70 grams
Filling:
- ⅔ cup brown sugar, 130 grams
- 4 tablespoons melted vegan butter, 60 grams
- 1 tablespoon ground cinnamon, 6 grams
- 1 ½ tablespoons flour, 10 grams
French Toast Batter:
- ¼ cup vegan butter, melted (57 grams)
- 4 vegan eggs substitute, 240 grams, or make 4 flax eggs
- ½ cup coconut milk, 120 grams
- 2 teaspoons vanilla extract, 10 grams
- 2 teaspoons ground cinnamon, 4 grams
- ¾ cup maple syrup, 187 grams, divided
- 1 cup chopped pecans, 135 grams
Glaze:
- 1 cup powdered sugar, 120 grams
- 1 tablespoon soy milk, 15 grams
- ¼ teaspoon vanilla extract, 1 gram
Instructions
- In a small pan, whisk together the flour, milk and water. Over medium-high heat the mixture and stir until the mixture thickens up, about 1-2 minutes. Remove from heat and allow it to cool for about 10 minutes in the fridge.
- Add flour, brown sugar, yeast, salt, and cinnamon to the bowl of a stand mixer. Whisk everything.
- Create a well in the center, and add warm milk, melted butter and Tangzhong. Mix until incorporated. Cover with a towel and let it sit for about 10 minutes to rest.
- Knead the dough for 15 minutes on medium speed. If the dough is sticky, add 2 tablespoons of flour while kneading for about 5 minutes.
- Lightly grease the bowl with oil and place the dough back. Cover with a kitchen towel and let it sit for 60- 90 minutes in a warm place, or 8-12 hours in the fridge (overnight for these hours is fine too). The dough should rise and double in size.
- Roll out the dough to a 12-inch x 12-inch square on a floured surface using the rolling pin.
- In a bowl mix together ingredients for the filling.
- Spread the filling over the top of the dough. Roll the dough tightly over into a tight log. Cut the dough into 8 pieces.
- Add 1/4 cup melted butter into a 13×9-inch baking dish. Place cinnamon rolls into the dish and let rise for about 40 minutes. At the end of the rising time, begin preheating the oven to 350ºF.
- In a bowl, add vegan eggs replacer, coconut milk, cinnamon, and vanilla until well mixed.
- Pour the mixture over the rolls. (The unbaked cinnamon rolls are baked with the custard, rather than baking them separately.)
- Pour 1/2 cup maple syrup over the rolls.
- Sprinkle with chopped pecans.
- Bake for about 30 minutes or until golden brown.
- Pour the remaining 1/4 cup of maple syrup over the rolls.
- Mix ingredients for the glaze. Sprinkle over the rolls.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Is it safe to do up to step 5 the night before to make the process faster? I’m not a morning, but I really want to try this for breakfast. Thanks!
Hi Amiee,
Yes for sure! 8-12 hours in the fridge/overnight works perfectly fine! I’ve also updated the post to reflect this. Enjoy so much!