Cinnamon Roll French Toast Casserole
Cinnamon Roll French Toast Casserole is a warm and cozy breakfast made with refrigerated cinnamon rolls. Simple to make and easy to prepare the night before, this breakfast is perfect for ooey-gooey cinnamon and French toast lovers!
Cinnamon Roll French Toast Casserole
There’s nothing quite like the smell of cinnamon rolls baking throughout the kitchen.
It’s almost nostalgic and whether they’re homemade or the refrigerated kind, you just can’t go wrong with cinnamon rolls.
Or French toast. Especially a French toast casserole. It’s perfect to serve for a cozy dish or to meal prep for breakfasts throughout the week. Have you tried these French toast roll ups or that blueberry lemon French toast bake?
Enter in this cinnamon roll French toast bake. It’s really the best of both worlds. Ooey gooey cinnamon rolls tossed with the classic French toast ingredients and baked to perfection.
The result? A warm and comforting French toast recipe, made entirely of cinnamon rolls.
Breakfast doesn’t get much better (or easier!) than that. Refrigerated cinnamon rolls are the star of the show, followed by a few simple ingredients for that classic French toast texture.
Perfect to prepare the night before and bake in the morning, this overnight cinnamon French toast casserole will wow your hungry family or house guests!
Ingredients in Cinnamon French Toast Casserole:
- Refrigerated cinnamon rolls (I used Pilsbury brand, but any will do)
- Eggs
- Milk
- Vanilla
- Cinnamon & nutmeg
- Maple syrup
How to Make Pilsbury Cinnamon Roll French Toast:
- Preheat oven to 350°F. Lightly grease a 9×13 baking dish with cooking spray. Set aside.
- Cut each cinnamon roll into quarters and place evenly into dish. Set aside.
- In a large bowl, whisk eggs, milk, vanilla, cinnamon and nutmeg until well-combined.
- Pour evenly over cinnamon rolls and lightly press rolls down so that each one is coated in egg mixture. Drizzle syrup over rolls. If preparing the night before, cover and refrigerate until ready to bake.
- Bake for 30-35 minutes, or until golden brown and center is set. Drizzle with prepared icing.
Can I Make This French Toast Casserole Ahead of Time?
Absolutely! You can prepare this dish two days ahead of time.
Simply make the casserole and pour egg mixture over rolls, but do not add the syrup or bake. Remember to set aside the icing (and refrigerate) for when the casserole is baked. Cover with plastic wrap and refrigerate. When ready to serve, let casserole sit at room temperature for 10 minutes, drizzle with maple syrup, and then bake for 30-35 minutes, or until golden and center is set.
How to Store This Dish:
Let casserole cool to room temperature and then place in an airtight container and refrigerate for up to four days.
Variations of French Toast Bake:
- Like fruit? Strawberries, blueberries, or raspberries would make a delicious addition to this French toast bake.
- Skip the packaged cream cheese icing and make your own! Not only is it easy, but delicious, too.
- For a richer taste, replace half or all of the milk with half-and-half or heavy cream.
Tips for Making the Best Cinnamon Roll French Toast:
- Make sure you cut the rolls into the equal-sized pieces so that it bakes evenly.
- If the French toast starts to brown too quickly, cover the top of dish with aluminum foil to prevent browning.
- If the casserole is soggy at the bottom once you cut into it, put it back into the oven for 5-8 more minutes to firm up.
Looking for More Easy Breakfast Ideas? I’ve Got You Covered!
- Brioche French Toast
- Fluffy Belgian Waffles
- Easy Banana Pancakes
- Blueberry Baked Oatmeal
- Easy Breakfast Quesadillas
- Strawberry Banana Muffins
Cinnamon Roll French Toast Casserole
Ingredients
- 2 (12.4 ounce) cans refrigerated cinnamon rolls, (set icing aside)
- 4 eggs
- 1 cup milk, any kind, (I used 2%)
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- ¼ cup maple syrup
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish with cooking spray. Set aside.
- Cut each cinnamon roll into quarters and place evenly into dish. Set aside.
- In a large bowl, whisk eggs, milk, vanilla, cinnamon and nutmeg until well-combined. Pour evenly over cinnamon rolls and lightly press rolls down so that each one is coated in egg mixture. Drizzle syrup over rolls. (If preparing the night before, cover and refrigerate until ready to bake)
- Bake for 30-35 minutes, or until golden brown and center is set. Drizzle w with prepared icing.
Notes
- French toast will keep in an airtight container in the refrigerator for up to four days.
- To prepare ahead of time: Make the casserole and pour egg mixture over rolls, but do not add the syrup or bake. Remember to set aside the icing (and refrigerate) for when the casserole is baked. Cover with plastic wrap and refrigerate for up to two days. When ready to serve, let casserole sit at room temperature for 10 minutes, drizzle with maple syrup, and then bake for 30-35 minutes, or until golden and center is set.
- See my tips and tricks for making this Cinnamon Roll French Toast Casserole above the recipe box.
