Cinnamon Roll French Toast Egg Bake
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 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.
Pair this with Easy High Protein French Toast, Maple Chicken Sausage Breakfast Patties and a fruit salad and you’ve got yourself a breakfast spread.
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.
Ingredients and Substitutions
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for the 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 alternatives, such as Swerve.
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: be sure to use a vanilla protein powder you love the taste of!
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.
Variations
- 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.
Dietary Modifications
- For gluten-free, you will need to use a gluten-free Hawaiian roll.
- For dairy-free, use a dairy free milk, Hawaiian rolls and protein powder.
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 (image 1).
Mix sugar and cinnamon in a small bowl and spread evenly over the rolls (image 2).
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 (image 3).
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 (image 4).
Step 5: Making icing
Mix powdered sugar, protein powder and milk in a bowl (image 5).
Mix until fully combined (image 6). 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!
Expert Tip!
When it starts puffing up like crazy in the oven, do not panic! It happens due to the egg whites, don’t worry it’ll go down.
Recipe FAQs
Store your cinnamon roll French toast casserole in an airtight container for 4-5 days in the fridge. Reheat in the microwave.
My favorite way to serve this is with a savory component, like my blueberry breakfast sausage, homemade maple chicken 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.
As long as you use one you love the taste of that mixed well with liquid you will be fine. I like using PEScience Gournet Vanilla. Use code OHSNAP to save $$.
Just cut into equal squares! There is no need to ruin a casserole for 5 grams here or there unless you’re prepping for a bikini competition.
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Cinnamon Roll French Toast Egg Bake
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Ingredients
Protein Icing
- 1/4 cup powdered sugar 40g
- 1/2 scoop vanilla protein powder 15g
- 3 tbsp. whole milk
Instructions
- 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.
Icing
- 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.
Notes
- All nutrition facts are an estimate.
- You can use old bread, if needed but it will change the taste and texture.
- You can really taste the egg in this. If you prefer less egg taste, add vanilla extract to egg mixture.
Made this with ripple milk, 4 brioche canyon bakehouse rolls, and lakanto keto syrup and it was perfection! Will be trying some pumpkin pie spice and pumpkin purée to “fall it up” 😉
I’ve made this recipe multiple times! It is sooo good! I love being able to eat something that tastes like dessert for breakfast. So easy and love that it’s macro friendly. 10/10 !!
Yay, thank you!
Seriously one of the best breakfast recipes ever. You’d never know you’re eating so much protein! Perfectly sweet and yummy! Love eating this with a few chicken apple and maple sausage links!
I’ve made this recipe every week now since I found it. I eat it as any meal of the day and I always eat it cold. Personally I like to mix the brown sugar and cinnamon with the egg mixture, for me it takes less eggy.
I made this and swapped the brown sugar for Splenda and used unsweetened almond milk instead of whole milk. Is there any way for me to alter your recipe in the MyFitnessPal to use these ingredients?
If you swap ingredients you need to create the recipe yourself in MFP.
One of my favorite breakfast meals! Sometimes I have to bake it 10 mi it’s longer so the middle sets but maybe that’s due to which pan I’m using.
So glad you love it!!
Hi. What is a serving size for the macros listed. This looks great!!
6 equally cut squares. Or you can weigh your final and divide by 6.
LOVE LOVE LOVE this recipe!!! It is great for meal prep and I look forward to having it every morning. I think it is sweet enough without the frosting. I will top mine sometimes with a bit of greek yogurt.! YUMMY it’s a keeper!!
Thank you Janie!! So glad you love it.
How many grams per square?
6 equal squares. Alternatively weigh your final and divide by 6.
What are Hawaiian sweet rolls or what could I use instead?
Kings Hawaiian Sweet Rolls. You can sub with any sweet roll or brioche. Macros with change. Raisin bread is a good swap with similar macros.
I made this yesterday for breakfast! We loved it!! My husband, who doesn’t like the taste of protein powder, even loved the icing! I didn’t tell him it had protein powder. 😉
Will def be a regular weekend breakfast for us!
Yay!! Win!!
We have made this recipe weekly for the past two months and don’t anticipate us stopping anytime soon! The most delicious, protein packed, breakfast! Reheats perfectly in the microwave (1 min), air fryer (3 min) or oven, every time!
Woo hoo! Love the reheat time adds, thank you!
Sooo yummy and great macros! I make without the frosting and still tastes great and is high protein. I also accidentally left out the syrup once and it was still delicious.
I love this recipe and make it for my kids all the time. I’m trying to cut out dairy. Can I make this with almond milk? Would it set up the same?
Definitely!!
If you don’t have protein powder what can you substitute it with for the icing? Anything?! Thanks!
Does the nutritional info you posted include the frosting or no?
I’m wondering the same thing. I see the macros for the frosting but am not sure if it’s included in the original macro count?
No the icing is not included.