Crispy Cinnamon Roll French Toast with Cream Cheese Glaze Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a heavy-bottomed skillet that distributes heat evenly. Cast iron or stainless steel work well. Avoid nonstick if you want a deep golden crust, as it doesn't brown as effectively.

Also, don't crowd the skillet—cook the stacks in batches if necessary, and keep the finished ones warm on a wire rack in a low oven.

The glaze can be made ahead and reheated gently, but it's best fresh. If you prefer a thicker glaze, use less milk; for a thinner one, add more.

You can also add a pinch of salt to the glaze to balance the sweetness. For a fun variation, sprinkle chopped pecans or a dash of nutmeg over the top before serving.

Variations

• Chocolate Cinnamon Roll French Toast: Add 2 tablespoons of cocoa powder to the cinnamon butter and use chocolate milk in the custard. Finish with a drizzle of chocolate glaze instead of cream cheese for a double-chocolate treat.
• Apple Cinnamon Roll French Toast: Spread a thin layer of apple butter along with the cinnamon butter. Add a pinch of nutmeg to the custard. Top with sautéed apples and a sprinkle of cinnamon before serving.
• Orange Creamsicle French Toast: Add 1 teaspoon of orange zest to the custard and 1 tablespoon of orange juice to the glaze. The citrus brightens the sweetness and pairs beautifully with the cinnamon.
• Savory-Sweet Twist: Reduce the brown sugar in the cinnamon butter to 1/4 cup and add a pinch of cayenne pepper. The heat balances the sweetness and adds a subtle kick that's surprisingly addictive.

Storage and make-ahead

Fridge

Store leftover French toast and glaze separately in airtight containers in the fridge for up to 2 days. Reheat gently before serving.

Freezer

Freeze cooked French toast stacks in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

To reheat, place in a toaster oven at 350°F (175°C) for 5-7 minutes, or until crisp and heated through.

Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. The glaze should be stored separately. Reheat in a toaster oven or on a skillet over medium heat to restore crispness, or in the microwave for a softer texture.

The cinnamon butter can be made up to 3 days ahead and kept refrigerated; bring to room temperature before spreading. The custard can be mixed a day ahead and stored in the fridge. Assemble and cook the French toast just before serving for the best texture.

Serving ideas

Serve the French toast hot, straight from the skillet, with the warm glaze poured generously over the top.

The contrast of the crisp crust and the molten cinnamon center is best enjoyed immediately. A side of fresh berries or a dollop of whipped cream adds a fresh, bright note.

For a brunch spread, pair this with crispy bacon or sausage links to balance the sweetness. A cup of strong coffee or a glass of cold milk are classic accompaniments.

If you have leftovers, they make a decadent dessert when reheated and topped with a scoop of vanilla ice cream.

Frequently asked questions

Recipe card

Crispy Cinnamon Roll French Toast with Cream Cheese Glaze

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 6 tbsp unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 1/2 tsp ground cinnamon
• 8 slices thick white bread (such as brioche or Texas toast)
• 4 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, for the skillet
• 4 oz cream cheese, softened
• 1 cup confectioners' sugar
• 2-3 tbsp whole milk
• 1/2 tsp vanilla extract

Instructions

1. In a small bowl, mash the softened butter with the brown sugar and cinnamon until smooth and well combined. Set aside. In a shallow dish, whisk the eggs, milk, and vanilla until fully blended and slightly frothy.
2. Lay the bread slices on a work surface. Spread a generous layer of the cinnamon butter over each slice, covering the entire surface. Stack the slices in pairs, buttered sides facing each other, to make 4 stacks. Trim the crusts with a chef's knife, cutting straight edges to reveal the layered interior.
3. Carefully dip each bread stack into the custard, turning to coat all sides. Let the excess drip off for a few seconds. The bread should be soaked but not falling apart.
4. Heat a large skillet over medium heat and add the butter for cooking. When the butter is foaming, place the dipped stacks in the skillet. Cook for 2-3 minutes per side, until deep golden brown and crisp. Use tongs to flip them carefully.
5. Use tongs to hold each stack upright and sear all four vertical edges, about 30 seconds per edge, until they are deep mahogany brown and shatteringly crisp. Work quickly to avoid burning.
6. Transfer the seared stacks to a plate. They should be crisp on every surface. If making multiple batches, keep the finished stacks warm in a low oven (200°F) while cooking the rest.
7. In a small saucepan over low heat, combine the cream cheese, confectioners' sugar, milk, and vanilla. Whisk constantly until smooth and warm, about 2-3 minutes. If the glaze is too thick, add more milk a teaspoon at a time.
8. Place the French toast stacks on serving plates. Drizzle generously with the warm cream cheese glaze. Slice open with a knife to reveal the molten cinnamon sugar layers flowing from the center. Serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

15 g

Carbohydrates

82 g

Fat

33 g

Fiber

2 g

Sugar

48 g

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