Why you’ll love this recipe
- Beautiful layers of French toast, cinnamon roll pieces and a drizzle of icing.
- Perfect dish to make for a special holiday.
- Made with simple ingredients and ready with a few basic steps.
- This Cinnamon Roll French Toast Egg Bake is an easy breakfast casserole guaranteed to be a family favorite.
Cinnamon Roll French Toast Egg Bake…..say what??
You read it right! This Cinnamon Roll French Toast Egg Bake is a little bit of everything and the results are phenomenal. I usually make this around the holiday season, but really it’s amazing any time of year. Made with Kings Hawaiian Sweet Rolls, egg whites, a touch of milk, brown sugar and a homemade protein icing, this casserole is a combination of homemade cinnamon rolls, an egg casserole and a baked French toast all in one.
What to serve with this
My favorite way to serve this is with a savory component, like my blueberry breakfast sausage or bacon. You could also add cream cheese icing, your favorite french toast toppings like fresh fruit, powdered sugar and additional syrup or simply enjoy it as is.
Can I make this gluten and dairy-free?
I used King’s Hawaiian Rolls for this easy cinnamon roll casserole but they are not dairy or gluten-free so need to be replaced of going either of those routes. Also, for dairy-free, omit the milk as well with a dairy free alternative. Note: you will want a thicker milk alternative such as a dairy-free creamer or full-fat oat milk.
Ingredients and Substitutions
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Cinnamon Roll French Toast Egg Bake.
King’s Hawaiian Rolls: adds a touch of sweetness and bake to a perfect golden brown. You may use old bread, if preferred, but might change the texture and taste.
Brown sugar: for sweetness. Can be substituted with sugar alternative, such as Swerve.
Cinnamon: can’t be a cinnamon roll without the cinnamon! Do not omit.
Egg whites: you will need an entire 32 oz container. If using whole eggs: 7 eggs is equivalent to 32 oz. egg whites.
Milk: I used whole milk. Can use egg nog, pumpkin pie spice coffee creamer or another preferred flavored creamer.
Lite pancake syrup: sweetens the casserole. Regular maple syrup can also be used.
Protein powder: 1/2 scoop gold standard vanilla protein powder.
Powdered Sugar: for icing.
Flavor Additions: pumpkin pie spice or egg nog has been used in the Cinnamon Roll French Toast Egg Bake as a milk alternative, coffee creamer would work also.
Note: this recipe will taste like eggs. It is a egg bake. You can add vanilla extract to the egg mixture to eliminate some of the egg flavor.
How to make your cinnamon roll French toast bake:
Step 1: Prep and preheat
Preheat oven to 400. Spray 9×13 baking dish or casserole dish with nonstick spray. Note: if you use a different size pan your baking time will vary.
Step 2: Prep rolls
Tear Hawaiian rolls into bite sizes pieces and layer the bottom of the pan. Mix sugar and cinnamon in a small bowl and spread evenly over the rolls.
Step 3: Make egg mixture and top rolls
In a separate bowl beat 3 eggs, milk and salt. Add egg whites and mix together. Top rolls with egg mixture.
Step 4: Bake
Finally, top with syrup and bake for 30 – 45 minutes (times may vary oven to oven – mine is done around 30/35).
Step 5: Making icing
Mix powdered sugar, protein powder and milk in a bowl. Drizzle over entire bake or save and serve with each square.
Step 6: Remove and add icing
Once cooked and a toothpick comes out clean, cut into 6 equal squares, add icing and desired toppings and enjoy!
Serving and storing notes
Store your cinnamon roll French toast casserole in an airtight container for 4-5 days in the fridge. Reheat in the microwave.
Cinnamon Roll French Toast Egg Bake
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- 1/4 cup powdered sugar 40g
- 1/2 scoop Gold Standard Whey Vanilla Ice Cream protein powder 15g
- 3 tbsp. whole milk
- Preheat oven to 400. Spray 9×13 baking dish with nonstick spray. Note: if you use a different size pan your baking time will vary.
- Tear Hawaiian rolls into bite sizes pieces and layer the bottom of the pan. Mix sugar and cinnamon in a bowl and spread evenly over the rolls.
- In a separate bowl beat 3 eggs, milk and salt. Add egg whites and mix together. Top rolls with egg mixture.
- Finally, top with syrup and bake for 30 – 45 minutes (times may vary oven to oven – mine is done around 30/35). Once cooked and a toothpick comes out clean, cut into 6 equal squares and enjoy!At the time of serving you could add your favorite cinnamon roll frosting, french toast toppings, additional syrup, serve with sausage (my favorite way), or simply eat it as it is.
- Mix powdered sugar, protein powder and milk in a bowl. Drizzle over entire bake or save and serve with each square.You will have ~ 100g of icing / 10 servings. Icing macros: 10g = 23 cals : 1.4 P / 0.2 F / 4.2 C Total icing: 230 cals 14 P / 2 F / 42 C Nutrition facts listed without icing. Nutrition with icing in notes.