Crispy Cinnamon Roll French Toast Stack Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a cast-iron skillet or a heavy-bottomed griddle. These retain heat well and create an even, golden crust.

If using a nonstick pan, make sure it is thoroughly preheated before adding the bread. A light coating of butter or oil helps achieve a deep brown color.

The glaze can be made ahead and stored in the refrigerator for up to 3 days. Warm it gently before serving, adding a splash of milk if it has thickened.

For a flavor variation, add a pinch of nutmeg or a teaspoon of maple syrup to the glaze for extra depth.

Variations

• Maple Glaze: Replace the vanilla extract with 1 tablespoon of maple syrup and reduce the milk to 1-2 tablespoons. The maple flavor pairs beautifully with the cinnamon.
• Nutty Crunch: After searing, roll the edges in finely chopped pecans or walnuts while still warm. Press gently to adhere. The nuts add a toasty crunch that complements the soft interior.
• Chocolate Swirl: Add 2 tablespoons of unsweetened cocoa powder to the cinnamon butter for a chocolate-cinnamon filling. The glaze can be made with a splash of heavy cream for a richer taste.
• Berry Topping: Serve the stacks with a spoonful of macerated strawberries or raspberries on top before drizzling with glaze. The tart berries cut through the sweetness.

Storage and make-ahead

Fridge

Store leftover stacks and glaze separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Assembled but uncooked stacks can be frozen for up to 1 month. Thaw overnight in the refrigerator, then sear as directed.

Reheat

Reheat leftover stacks in a toaster oven at 350°F (175°C) for 5-7 minutes, or until crispy and warm.

Leftover French toast stacks can be stored in an airtight container in the refrigerator for up to 3 days. The glaze should be stored separately.

To reheat, place the stacks in a toaster oven or under the broiler for a few minutes to restore crispness. The glaze can be warmed in the microwave.

The cinnamon butter can be made up to 5 days in advance and stored in the refrigerator. Let it come to room temperature before spreading.

The stacks can be assembled and refrigerated for up to 4 hours before searing. Sear and glaze just before serving for the best texture.

Serving ideas

Serve the cinnamon roll French toast stacks hot, with a generous drizzle of warm cream cheese glaze. A side of fresh berries or a dusting of powdered sugar adds a bright contrast. For a brunch spread, pair with crispy bacon or scrambled eggs.

These stacks are best enjoyed immediately, as the crisp exterior softens over time. If making for a crowd, sear in batches and keep warm in a 200°F (93°C) oven while preparing the rest. Drizzle with glaze just before serving to maintain the crunch.

Frequently asked questions

Recipe card

Crispy Cinnamon Roll French Toast Stack

Prep 10 minCook 8 minTotal 18 minServes 2

Ingredients

• 8 slices thick white bread
• 1/2 cup unsalted butter, softened
• 2 tbsp ground cinnamon
• 2 tbsp granulated sugar
• 4 oz cream cheese, softened
• 1 cup confectioners' sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk

Instructions

1. In a small bowl, combine the softened butter, ground cinnamon, and granulated sugar. Mix until smooth and evenly combined. Lay out 8 slices of thick white bread on a cutting board. Spread a generous layer of the cinnamon butter on each slice, covering the entire surface. Stack 4 slices on top of each other to form a tall stack. Repeat with the remaining 4 slices to make a second stack. Using a sharp chef's knife, trim off the crusts from all four sides of each stack, creating clean, straight edges.
2. After trimming the crusts, slice each stack crosswise into 4 equal pieces, creating individual mini-stacks or 'fingers'. Each piece will have visible layers of bread and cinnamon filling. Set these pieces aside while you prepare the skillet.
3. Place a large skillet or griddle over medium heat. Once hot, add a small pat of butter or a light spray of oil. Using tongs, pick up each mini-stack and sear all four vertical edges in the skillet. Hold each edge against the hot surface for 30-45 seconds, turning with the tongs, until the exterior is deeply golden brown and crisp. The edges should become shatteringly crisp while the interior stays soft.
4. After searing the edges, lay each mini-stack flat in the skillet. Sear the top and bottom faces for about 1-2 minutes per side, until golden brown and crisp. Use a spatula to flip carefully. The entire exterior should be uniformly crisp and golden.
5. In a medium bowl, beat the softened cream cheese until smooth. Add the confectioners' sugar and vanilla extract, and beat until combined. Add milk, 1 tablespoon at a time, until the glaze reaches a pourable consistency. It should be thick but flow easily from a spoon.
6. Transfer the glaze to a small saucepan or microwave-safe bowl. Warm gently over low heat or in 15-second increments in the microwave, stirring between, until warm to the touch. Do not overheat, as it can thin out too much.
7. Arrange the crispy French toast stacks on a serving plate. Drizzle the warm cream cheese glaze generously over the top, allowing it to cascade down the sides. Serve immediately while the exterior is crisp and the glaze is warm.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

8 g

Carbohydrates

70 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.