Pin it
Whip up some Cinnamon Roll French Toast and watch a regular morning turn into a mini party. Imagine bites of crispy toast spirals with gooey, custardy middles and sweet swirls of cinnamon sugar that just melt. Add a quick shower of powdered sugar and a good pour of real maple syrup—it’s the brunch treat that brings classic French toast and fun cinnamon spirals together, no long waits like making cinnamon rolls from scratch.
I came up with these French toast spirals when we were stuck at home during a snowstorm and my kids wanted a treat—but I was running low on groceries. Seeing their faces light up as I made something cool out of sandwich bread was the best part. My husband isn’t even into sweet breakfasts, but he asked for these again the next weekend. So now, we always keep space for them in our family meal list.
Delicious Components
- Maple Syrup: Pour over the finished swirls for rich, real sweetness. Always go for pure maple to get that true flavor kick.
- Eggs: Make the batter stick and turn golden in the pan. Fresh eggs with those rich yolks make the prettiest look, too.
- Brown Sugar: Gives a deep, caramel vibe inside the roll. If you want stronger flavor, grab dark instead of light brown sugar.
- Butter: Gets the cinnamon-sugar glued to the bread and adds that rich mouthfeel. Unsalted is best so you’re in control of the sweetness.
- Cinnamon: Brings the warm, spicy kick—sniff your ground cinnamon to make sure it’s nice and strong.
- Sandwich Bread: Soft, plain bread works best since it’s super easy to roll up. Skip the seeds and grains for that classic taste.
- Milk: Mixes with eggs for a creamy coating. Whole milk gives the richest bite, but anything in your fridge will work.
- Vanilla Extract: Rounds out all the flavors. Go for the real stuff—it makes a difference you’ll notice.
Easy Steps
- Finish With Toppings
- Sprinkle with powdered sugar and drizzle warm maple syrup before serving right away.
- Get Them Golden
- Lay seam-side-down in the hot pan and cook, turning to brown all over.
- Dunk Each Roll
- Soak each swirl in batter—let the extra drip off before frying.
- Get Your Pan Ready
- Warm up some butter in a skillet over medium, making sure it covers the base.
- Whip Up The Batter
- Whisk eggs with milk, vanilla, and sugar until smooth.
- Make Your Spirals
- Roll each bread slice up tight, starting at one end for a neat coil.
- Add The Filling
- First brush the bread with butter, then shake on cinnamon-sugar mix.
- Flatten The Bread
- Slices get their crusts cut off, then roll them out flat with a rolling pin.
- Stir The Cinnamon Mix
- Blend soft butter, brown sugar, and cinnamon till it looks like tasty sand.
Pin it
My grandma always tossed in a tiny bit of salt with the cinnamon sugar. Funny enough, it brings out the sweet and adds an extra layer of flavor nobody can really put their finger on, but trust me, they love it.
Tasty Variations
For a cheesecake spin, smear on a little cream cheese before the cinnamon sugar. Want it fruity? Stir in chopped apples. Or try swapping chocolate spread instead of the cinnamon stuff for a dessert vibe.
Storing Tips
To stash them in advance, just wrap the uncooked rolls in plastic and keep in the fridge till morning. If you have leftovers, pop them in a toaster oven—they’ll crisp up again and taste freshly made.
Pin it
I really think these cinnamon roll French toast swirls hit the perfect sweet spot—easy stuff anyone has on hand, but when you make them like this, it turns basic ingredients into something crazy good without any fancy tricks.
Frequently Asked Questions
- → Is whole wheat bread okay for these?
- You sure can use whole wheat. It just might crack easier since it's sometimes less soft. Grab a really squishy kind and smash it pretty well with the rolling pin so it bends without breaking.
- → What's the best way to keep leftovers?
- Pop leftover roll-ups in a sealed container in the fridge and they'll keep up to 2 days. To warm them up, toss them in the oven or a toaster oven at 350°F for five minutes. Skipping the microwave keeps them from getting soggy.
- → Can these be frozen for later?
- Totally! After they cool, set them in a single layer on a tray in the freezer until they're firm. Move them into a freezer bag and stash for up to a month. To reheat, just bake frozen at 350°F for 10-12 minutes.
- → Why do my roll-ups fall apart while frying?
- Usually, it's because they're too wet from the egg dip or not rolled tight. Just give them a quick dip (not a soak), squeeze those seams shut, and set them seam-side down in the pan first to lock them in place.
- → Can I toss other things in the filling?
- Oh yeah! Throw in some crushed nuts, dust with nutmeg or cardamom, scatter a few mini chocolate chips, or spread a thin layer of cream cheese. Just don't pile on too much or rolling will be tricky.
- → How do I make these extra yummy at serving time?
- They're fabulous plain, but you can dip them in syrup, drizzle with honey, shake over some powdered sugar, toss on fruit slices, or pour a simple cream cheese glaze (just cream cheese, powdered sugar, and milk mixed together).