Ingredients
- 2 cans (12.4 oz each) refrigerated cinnamon rolls, quartered (icing reserved)
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 4 oz cream cheese, softened
- Reserved icing from the cans
- 2 tbsp maple syrup
Instructions
- Prep the dish. Grease a 9x13-inch baking dish. Scatter the quartered cinnamon rolls evenly in the dish.
- Pour the custard. Whisk the eggs, milk, cream, vanilla, and cinnamon; pour evenly over the rolls, pressing gently so they absorb.
- Chill overnight. Cover and refrigerate at least 8 hours or overnight.
- Bake. Bake uncovered at 350°F (175°C) for 30-35 minutes until puffed, golden, and set in the center.
- Make the glaze. Beat the cream cheese with the reserved icing and maple syrup until smooth and drizzly.
- Finish. Drizzle the glaze over the warm bake and serve immediately.
💡 Bake smarts
Quartering the rolls lets the custard soak into every nook. If the top browns too fast, tent with foil for the last 10 minutes. Serve it warm — the glaze melts into the swirls and it is pure heaven.
Common questions
Can I skip the overnight rest?
A 2-hour rest works in a pinch, but overnight gives the custardy texture that makes this special.
Can I use homemade cinnamon rolls?
Yes — about 12 homemade rolls, quartered, work perfectly with the same custard.
Can I freeze leftovers?
Yes — freeze portions up to 2 months. Reheat covered at 350°F until warm, then glaze fresh.
Is it very sweet?
It is a treat, yes — the cream cheese glaze balances the sweetness. Serve with fresh berries to cut the richness.
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Love this recipe?
Save this cinnamon roll French toast bake to your "Healthy Breakfast Ideas" board — assemble tonight, bake tomorrow.
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