This simple Cinnamon Roll Baked French Toast is ready in under an hour and requires far less effort than making cinnamon rolls from scratch. Cubed buttery brioche soaks in a rich egg and cream mixture, is topped with melted butter, cinnamon and brown sugar, then finished with a silky cream cheese icing. Perfect for holidays or a relaxed weekend morning.
There’s nothing like waking up to the flavor of fresh cinnamon rolls, but making them from scratch isn’t always practical. This cinnamon roll–inspired French toast bake delivers the same warm, gooey cinnamon goodness without the long rise times or challenging dough work.
Why You’ll Love This Cinnamon Roll French Toast Bake
Quick prep: About 15 minutes to assemble. No kneading, rolling, or rising—just simple steps and big flavor.
Authentic cinnamon roll taste: Using brioche gives the bake a light, buttery, pastry-like texture that closely mimics the experience of a cinnamon roll without using refrigerated dough.
Cream cheese icing: A classic, creamy topping that comes together while the casserole bakes.
Make-ahead friendly: Assemble the night before so the bread soaks overnight; add the butter and cinnamon-sugar topping just before baking.
If you enjoy holiday brunches, this bake is a must. For other seasonal variations, try a pumpkin French toast casserole or swap mix-ins to suit the occasion.
Ingredient Notes
See the full ingredient list with measurements in the recipe card below.
- Brioche bread: Use sliced brioche and let it sit out overnight so it’s slightly stale. Day‑old bread soaks the custard without turning mushy. If you don’t have brioche, use a thick-sliced bread such as Texas toast or challah.
- Milk: Whole milk gives the richest texture and flavor.
- Cream: Heavy cream adds extra richness.
- Brown sugar: Light brown sugar works well; swap for dark if you prefer a deeper molasses flavor.
Ways to Vary This Recipe
- Add fruit: Fold blueberries, raspberries, chopped apples or sliced strawberries into the egg-and-bread mixture for bursts of freshness.
- Add nuts: Sprinkle chopped pecans, walnuts, or sliced almonds on top or mix them in for crunch.
- Change the bread: Use French bread, challah, Texas toast, or a gluten-free loaf to suit dietary needs.
Step‑by‑Step Instructions
Step 1: Use day‑old brioche. Cube the bread and place it in a large bowl. Whisk together eggs, milk, heavy cream and vanilla until well combined.
Step 2: Pour the custard over the cubed brioche and gently toss to coat. Let the bread absorb the mixture as much as possible.
Step 3: Transfer the soaked bread to a well‑greased 9×13-inch baking pan and press into an even layer. Pour any remaining custard over the top.
Step 4: Drizzle or brush melted butter evenly over the bread. Mix brown sugar and cinnamon, then sprinkle the cinnamon‑sugar over the buttered bread, pressing lightly so it adheres.
Step 5: Bake at 375°F for about 22–25 minutes, or until the top is golden and the custard is set with no wet spots.
Step 6: While it bakes, beat softened cream cheese and softened butter until smooth. Add vanilla, then gradually add powdered sugar until you reach the desired sweetness and consistency.
Step 7: Let the bake cool for about 5 minutes after removing it from the oven, then spread the cream cheese icing over the warm top.
Step 8: Slice and serve. If you prefer, skip the icing and drizzle with warm maple syrup instead.
Recipe Tips
- Dry the bread: Thick brioche that’s been left out overnight is ideal. If short on time, dry the slices on a baking sheet at 325°F for about 30 minutes, flipping once.
- Control the crust: If you don’t want a very crisp top, tent the pan loosely with foil while baking. Remove the foil for the last 10 minutes if you’d like some browning.
- Shortcut: Use store‑bought cream cheese frosting to save time.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat individual slices in the microwave or warm in a 350°F oven for about 10 minutes. An air fryer can also crisp reheated pieces nicely.
To freeze, cool completely, transfer to a freezer-safe container, and freeze before adding icing. Thaw and reheat before topping with cream cheese frosting.
Other Breakfast Recipes:
- Cinnamon Cheesecake Stuffed Crescent Wreath
- Blueberry Muffin Baked Oatmeal
- Apple Cinnamon Donuts with Apple Cider Glaze
- The Easiest Homemade Pop Tarts
- Maple Bacon French Toast Muffins
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Cinnamon Roll Baked French Toast
Ingredients
For the French Toast
- 12 slices brioche bread, day old (about 16 oz loaf)
- 6 large eggs
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 1/2 tsp vanilla extract
- 4 tbsp butter, melted
- 1/2 cup brown sugar
- 1 1/2 tbsp ground cinnamon
For the Icing
- 4 tbsp butter, softened
- 4 oz cream cheese, softened
- 3/4 – 1 cup powdered sugar
- 1/2 tsp vanilla
Instructions
- Prepare day‑old bread by cubing it. If using fresh bread, dry slices in a 325°F oven for about 30 minutes, flipping halfway.
- Preheat oven to 375°F. Whisk eggs, milk, heavy cream and vanilla together. In a small bowl mix brown sugar and cinnamon. Melt 4 tbsp butter. Grease a 9×13 pan.
- Toss the custard with the cubed bread so it soaks up the mixture. Transfer to the prepared pan. Drizzle melted butter over the top and sprinkle the cinnamon‑sugar mixture evenly.
- Bake 22–25 minutes, until golden and the casserole is set with no moist spots. Let cool about 5 minutes.
- While baking, beat cream cheese and softened butter until smooth. Add vanilla then powdered sugar slowly until desired consistency. Spread icing over the warm bake, cut, and serve.
Notes
Tip: Using thick, day‑old brioche prevents soggy results. Tent with foil while baking to reduce browning if desired. Leftovers refrigerate 3–4 days; freeze before icing for longer storage.
Nutrition
Nutrition information is an approximation.