Lindsay Ann Bakes: Cinnamon Roll French Toast

Saturday, November 2, 2013

Cinnamon Roll French Toast

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This twist on my classic "best french toast ever recipe", takes breakfast to a whole new level! Imagine an ooey gooey cream cheese glaze swirled on top of your favorite french toast stuffed with a decadent warm cinnamon roll filling... YUM! This is quite possibly one of my favorite breakfasts ever, considering it combines my love for french toast and the undeniable deliciousness warm gooey cinnamon roll. 


 I added a little flour and sugar to thicken the classic french toast egg/milk custard, ensuring a crisp, never soggy french toast and a rich, melt in your mouth flavor. The addition of a thick cinnamon roll filling and creamy glaze gives the french toast an amazing complexity of flavors that really take this breakfast to the next level. 


I cut the corners off my bread to give it a more authentic, round, cinnamon roll shape, but you can definitely just use the whole slice. Then just pour the cinnamon sugar filling on one slice.


I even added some plump juicy raisin for another layer of chew and texture. You can even try chopped pecans or walnuts for a little crunch!


Sandwich the two slices together and get frying!


Then add a swirl of your cream cheese icing glaze. I put mine in a ziplock bag and just snipped off the corner to create a little piping bag!


Serve warm and dig in!


Cinnamon Roll Stuffed French Toast

Yield: 6 stuffed french toast

Ingredients

Cinnamon Roll Filling
  • 4 tablespoons butter, melted
  • 1/2 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1/3-1/2 cup raisins, chopped nuts or addition of your choice, optional 
Cream Cheese Glaze
  • 4oz (8tablespoons) cream cheese
  • 4 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon syrup or milk

French Toast
  • 12 slices of sliced sandwich bread
  • 4 tablespoons all-purpose flour 
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 large eggs
  • 3/4 cup half and half (may substitute milk)
  • 1 1/2 teaspoons vanilla extract  
  • 4 tablespoons butter flavored shortening, oil or butter, for greasing the pan

Directions

Filling: 
Combine the butter, sugar and cinnamon together to create the cinnamon roll filling. Set the raisins or nuts aside.

Glaze:
Beat together the cream cheese and butter with a fork or electric mixer. Ad powdered sugar and vanilla. If if is still too thick, add up to 1 tablespoon of syrup or milk to think out glaze until you have reached your desired consistency. (I put mine in a sandwich bag and snipped off the corner to pipe it on top but you can also just spread on top of french toast.)

French Toast:
Cut corners off of the bread to create a round shape if desired (optional). Combine flour, sugar, cinnamon and salt in a small bowl. In a separate bowl, whisk together eggs, half and half and vanilla. Add wet ingredients to dry ingredients and mix well with a fork or whisk. Pour into a shallow casserole dish or bowl for dipping the bread.

Spread filling on half of the bread slices, adding your raisins or nuts on top if desired. Top with second slice of bread to create a sandwich.

Heat 1 tablespoon shortening, oil or butter in nonstick skillet over medium heat or preheated griddle, for every 2-3 sandwiches. (If using butter, be careful not to burn it, and try melting it on a lower heat.) Use remaining shortening, oil or butter for remaining sandwiches.

Place one cinnamon roll sandwich on top of a slotted metal spatula ans carefully dunk the sandwich into egg mixture one at a time, to coat it fully. Place in hot skillet. Cook 2-3 minutes over medium heat, on each side, or until lightly browned. Repeat for remaining cinnamon roll sandwiches.

Spread, drizzle or swirl glaze on top.

Enjoy!!


  
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