Cinnamon Bun French Toast

Cinnamon Bun French Toast

You can all blame my sister for this….

Not that it doesn’t sound like “Fat Boy Breakfast” on steroids…. because it is.

But, because I never… ever… would have considered doing it if she hadn’t told Jane about what she had for Brunch yesterday.

… and, Jane wanted them…

…and, I can’t buy the Whack-On-The-Counter rolls anymore, so I had to make them from scratch.


“Why the tube-type cinnamon rolls, you ask?”

Because, to make french toast, you need something drier than a moist gooey, glaze covered, cinnamon roll in order to get all that eggy milk batter to soak all in and make everything yummy.

So, yeah… I made them from scratch.


… then let them sit overnight just so I’d be sure to have the perfect egg-soaking sponge for the toast.


Drier Cinnamon Buns – Perfect for Making Cinnamon Bun French Toast

Makes 12 Buns


2 Cups AP Flour

1/2 Cup Self Rising Flour

1/2 Cup Butter

1 Egg

1 Teaspoon Vanilla

1 Teaspoon Salt

3 Teaspoons Dry Active Yeast

1/2 Cup Water

For the Filling:

1/2 Cup Sugar

1/2 Cup Softened Butter

1/2 Cup Cinnamon

1 Teaspoon Vanilla


1 Egg, Beaten

1/2 Cup Sugar

Tools of the Trade:

Stand Mixer with Hook

Large Mixing Bowl

Sheet Pan

Parchment Paper

Measuring Spoons




Place all the dough ingredients in the stand mixer, set the mixer to 6, set the timer to 12 minutes, and let ‘er rip. Scrape the sides down several times until the dough begins to slap the sides of the bowl and can begin pulling itself together on it’s own.. Place in a large greased bowl, cover with plastic wrap and proof for 45 minutes.

Flour a working surface and roll out the dough to a 15″ x 12″ rectangle

Mix together the filling ingredients and spread evenly over the dough rectangle.

Loosely roll the dough sheet into a tube and cut into 1.5″ to 2″ rounds and place them 2″ apart on the baking sheet. Cover and proof another 45 minutes.

Brush the entire roll with the beaten egg and dust each with a teaspoon of sugar

Preheat the oven to 350 and bake the rolls for 25 minutes

Cool on Racks.


The next day:

Beat together 1 Egg / 1/2 Cup Milk / 1/2 Teaspoon Vanilla.  Slice the rolls in half and soak in the batter for a minimum of 30 minutes  (an hour is better for pudding-y French toast). Remember to turn them over at least once during the soak.


Heat a griddle over medium heat and  oil with a little butter. Cook until browned nicely on each side.

Serve with some cinnamon sugar for dusting.

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