Cinnamon Roll French Toast
Soft cinnamon rolls get the French toast treatment in this cinnamon roll French toast recipe. It's a crowd-pleaser for brunch get-togethers!
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 13x9-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
To store: If you have any leftovers, 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.
To freeze: 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.
Nutrition
Calories: 698kcal | Carbohydrates: 96g | Protein: 10g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 2g | Sodium: 324mg | Potassium: 306mg | Fiber: 4g | Sugar: 53g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 2mg