Cinnamon Roll French Toast Recipe: Gooey, Sweet Breakfast Treat

If you enjoy making vegan cinnamon rolls and you love a classic French toast bake, this recipe marries the two into an indulgent casserole. The rolls are made with a tangzhong starter for extra softness, then baked unbaked in a plant-based custard so the spirals stay gooey and flavorful. It’s an excellent choice for holiday mornings or a brunch that needs a show-stopper.

What makes this recipe stand out

• Vegan-friendly: Uses plant-based milk, vegan butter, and an egg replacer so it’s accessible to vegans and dairy-free eaters.
• Comforting flavors: Warm cinnamon, brown sugar, and a creamy vanilla custard combine two breakfast classics into one cozy dish.
• Time-saving assembly: Instead of baking the rolls first, you place the unbaked rolls into the pan and pour custard over them so they bake together and absorb the custard.
• Perfect for feeding a crowd: This casserole is ideal for brunch gatherings and holiday breakfasts—impressive but forgiving to prepare.

Notes on ingredients

See the recipe card below for exact measurements and detailed instructions. Key ingredient notes:

For the homemade cinnamon rolls

• Bread flour: Higher protein content gives the dough structure and a better chew than all-purpose flour.
• Soy milk or other plant milk: Used for the tangzhong starter and the dough; temperature for activating yeast should be about 100–115°F if you use warmed milk.
• Light brown sugar: Provides a mild, caramel-like sweetness for the dough and filling.
• Instant yeast: This recipe was developed with instant yeast—do not substitute active dry yeast without adjustments.
• Vegan butter: Melted into the dough and filling for richness and softness.

For the casserole

• Vegan butter (melted): Used in the pan and in the filling for flavor and to help the rolls brown.
• Egg replacer or flax eggs: Use a store-bought vegan egg substitute or make flax eggs from flaxseed meal and water for the custard.
• Full-fat coconut milk: Creates a rich, creamy custard; other plant milks can be used but result may be less creamy.
• Maple syrup: Use pure maple syrup to sweeten the casserole and to drizzle before and after baking.
• Pecans: Chopped pecans add a crunchy contrast—use pecan pieces for convenience.
• Glaze: Powdered sugar mixed with a little plant milk and vanilla makes a simple vanilla icing to finish the bake.

The tangzhong starter

Tangzhong is a cooked roux of flour and liquid that’s added to enriched doughs to improve softness and shelf life. It’s commonly used in Asian milk breads and helps these cinnamon rolls stay tender and pillowy even after baking.

How to make Cinnamon Roll French Toast

Preparing this dish involves several rises and proofs, so allow time for the dough to develop. Below are the main steps in order.

• Make the tangzhong: Whisk bread flour with soy milk and water in a small pan, cook until thickened, then chill briefly.
• Combine dry ingredients: Whisk together the flour, brown sugar, instant yeast, salt, and a little cinnamon in a mixer bowl.
• Add wet ingredients: Create a well and add warm milk, melted vegan butter, and the cooled tangzhong. Mix until incorporated, cover, and rest about 10 minutes.
• Knead and rise: Knead on medium speed for about 15 minutes (add up to 2 tablespoons flour if the dough is sticky). Place the dough in a greased bowl, cover, and let rise until doubled—usually 60–90 minutes in a warm spot.
• Roll and fill: On a floured surface, roll the dough into a roughly 12″ x 12″ square. Mix the filling (brown sugar, melted vegan butter, cinnamon, and a little flour), spread it over the dough, then roll tightly into a log and cut into 8 pieces.
• Proof in the pan: Pour 1/4 cup melted butter into a 13×9-inch baking dish, set the rolls inside, and let them rise about 40 minutes. Preheat the oven to 350°F toward the end of the proof.
• Mix the custard: Whisk vegan egg replacer (or flax eggs) with coconut milk, cinnamon, and vanilla until smooth.
• Assemble and bake: Pour the custard over the unbaked rolls, drizzle 1/2 cup maple syrup over the top, sprinkle with chopped pecans, and bake for about 30 minutes or until golden brown.
• Finish: After baking, pour the remaining maple syrup over the rolls and drizzle with the powdered sugar glaze made from powdered sugar, a splash of plant milk, and vanilla.

Recipe tips

• Adjust flour as needed: If the dough is sticky while kneading, add flour 1–2 tablespoons at a time until it’s manageable—humidity affects dough hydration.
• Judge rise by sight: The dough should roughly double in size. Timing varies with room temperature; use the visual cue rather than the clock.
• Handle gently: Overworking the dough after the first rise can make rolls dense—treat the dough gently when shaping.

Easy variations to try

Small changes can create new flavor profiles:

• Apple cinnamon: Fold chopped apples or apple pie filling into the roll filling and swap the vanilla glaze for a drizzle of caramel-style sauce.
• Chocolate chip: Scatter chocolate chips over the rolls before baking for a sweeter, melty addition.
• Pumpkin spice: Use pumpkin pie spice in the filling and whisk a spoonful of pumpkin puree into the custard for a seasonal twist.

What to serve with this casserole

This bake pairs well with fresh fruit and savory sides like a tofu scramble or a vegan quiche. For drinks, try a warm latte, matcha, or a celebratory peach bellini to complete the brunch spread.

How to store leftovers

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat single portions in the microwave or warm larger portions in a 350°F oven until heated through.
• Freeze: For longer storage, freeze portions in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

More vegan brunch ideas

• Pumpkin Pancakes
• Overnight Baked French Toast Casserole
• Lemon Poppyseed Waffles with Vanilla Blueberry Sauce
• Easy Vegan Blueberry Pancakes
• Classic Vegan Donuts