Cinnamon French Toast Bake from Pillsbury

My mom made this awesome cinnamon french toast bake for my son Lucian’s fourth birthday celebration and of course you know I’m going to have to share it. It is very sweet and an easy way to feed a crowd. While you can pour syrup on after if you like, I personally feel it is sweet enough without it and don’t even bother adding the extra calories. The recipe is altered slightly to keep it from getting mushy by reducing the amount of eggs and syrup and it works perfectly!


1/4 cup melted butter
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup


Icing from cinnamon rolls
Powdered sugar
Maple syrup, if desired


Melt butter and pour on ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use.  Cut each roll into 8 pieces and add to buttered baking dish.

Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.

Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.

Remove the covers from icing and microwave on medium  or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired. Yum!

This recipe can be found at and was altered slightly to suit our tastes.

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  1. Jenn says

    This is the second time in a week that I’ve made these. I love them beyond a shadow of a doubt. Quite possibly even more than my husband.

    I have found out two things from this. 1- The sogginess at the bottom of the pan was mostly syrup, if you have cold leftovers it solidifies a little. I only had 2 eggs in my fridge when I made a half batch and it still came out a little moist on the bottom because of the syrup.
    2- The cinnamon rolls that are called “Flaky” don’t work very well. They’re more like crescent roll dough and don’t stay together or have as much cinnamon filling as the regular ones.

    I think next I’m going to try the huge ones Pilsbury just introduced in stores. They’re amazing on their own. I bet they’re out of this world in my new favorite breakfast dish.

  2. Elizabeth says

    Just made this for breakfast! The house smells soooo good!
    And my 13yearold Loved it!!!yea….
    will make again and again….

  3. Heather Schwenk says

    I made this over the last weekend and it was AMAZING!!! My husband and kids couldn’t get enough of it!! THank you for the awesome recipe!

  4. Amanda says

    Do you think the syrup is something I could skip or is it important to keep it? I’m just curious, because normally for me the icing makes it sweet enough when it’s a cinnamon roll. I’m nervous of it being overly sweet.

    • LeahB says

      It’s important to keep the syrup. Trust me. I’m not a huge sweet person either and something too sweet is ruined for me, but this dish needs that syrup. It’s not nearly as sweet as it sounds, believe it or not, and to me, it needs both the syrup and icing at the end to bring it all together. I love love love this bake!

  5. Melissa says

    I have never met any French Toast that I don’t like – but these far surpassed anything I’ve had before! Many French Toast Casseroles can be mushy or soggy, this was perfect!

    My friends and I get together every Sunday to watch football and always have a “theme” for the food we make. A couple of weeks ago was a Breakfast Theme, so of course I brought this casserole. It was devoured in a matter of minutes! Check it out here:

    Thanks again for the recipe!

  6. Alicen N says

    Words cannot describe how wonderful this was!!! This is my new favorite recipe!!! I must have for everyone’s recipe book!!!!!! Thank you, thank you, thank you!!!! My family and I LOVE, LOVE, LOVED it!!!!

  7. Ashley Krywko says

    I made this for my family on Thanksgiving, and it was amazing!! Thank you for such an awesome recipe, I will make this again and again. Everyone enjoyed it :)

    • says

      Kariel, regular milk might work but it will change the consistency. I know you can substitute 3/4 cup milk + 1/3 cup butter for 1 cup of heavy whipping cream. To half that it is 3 ounces of milk and 8 ts. (OR 2 TB + 2 ts) of butter.
      Hope that helps!

  8. Cami says

    I made this a couple weeks back and it was delish, but it was too soggy. So this time I waited to add the syrup until about 8 mins left and then added a cup of syrup all over and baked. The bottom wasn’t soggy and it was still delish!! So just some thoughts :) OHHH and I substituted one of the 2 tsps of cinnamon for pumpkin spice. SO good!!

  9. Marnie Ricci says

    This is the TGE vast thing I have put between
    my two lips!!!!!! YOU HAVE TO TRY THIS
    We had to fight for the last piece & she said
    It was the easiest thing to make :)

  10. Sara says

    I made this Christmas morning for a brunch we had at our house. Everyone LOVED it!! Almost everyone asked for the recipe. SO easy and delicious. :)

  11. courtney says

    this was a great addition to our Christmas brunch. only question I have is what did I do wrong that caused the bottom to become gummy after it baked?? any suggestions?

    • Rachel says

      You can try placing foil in the pan before you put any of the ingredients. This quick and easy trick really helps with anything from sticking to the pans!

  12. Linda says

    This was fantastic! I made it on New years morning and my 15 year old daughter took her first bite and said “oh, mom this just makes me smile”! Not bad for my first meal of 2013.

  13. Donna says

    I made this yesterday. It is
    I used a slightly bigger pan and it
    was not the least bit mushy!
    I only cooked it for 17 minutes
    and it was done perfectly.
    I agree with other posts I read,
    it benefits from the real cream
    as well as syrup AND frosting.
    It was NOT too sweet and the
    grandkids have requested it again
    for their next visit.

  14. Courtney says

    My family loves this!! I made this Sunday and my Fiance wants me to make this again tomorrow for him to take to work with him for him and the guy he works with! Made my mom and grandparents try it and they also loved it!

  15. Erin Armontrout says

    I have made this several times since a link on Pinterest brought me here and it has become my family’s most requested breakfast dish. One little addition to this recipe takes it from delicious to irresistible: banana slices. Just cut up 2 bananas and put them in with the cinnamon rolls and it is heaven in your mouth.

  16. Kristi says

    I just made this dish this morning using the Pillsbury Cinnamon rolls with the cream cheese icing. Very tasty, however since it was my first time making this I can’t say whether or not the cream cheese icing makes any diff. flavor wise. As for the soggy issues some people have had, I decided not to add the entire amnt. of liquid the recipe calls for. I went ahead and blended the eggs, cream, cinnamon, and vanilla according to the recipe directions and just left about 1/4c or so out. I also decided to Bake it for 12 mins before adding the 3/4C syrup. Again, I can’t say if this made a huge diff. or not. I can say that my finished product was very good and not a bit soggy. I baked it the full 28 mins but after about 20 I added foil on top because it was a very pretty golden brown color and I wanted it to stay that way. Also, imo it needs the extra syrup drizzled on top after it comes out (or on the side for dipping). I made 1/2 with nuts and 1/2 without. The pieces with nuts were much more flavorful and we really liked the nice little crunch they provided. I am going to add some extra cinnamon and a bit more vanilla next time around as well but that’s just my personal preference.

  17. Melissa says

    has anyone made this in crock pot over night to wake up to a cooked breakfast? Wondering how well it would work?

  18. Beth says

    I tested this recipe on my friends and family and we all love it!! I did use Rhodes cinnamon rolls instead of canned. Very light and fluffy with a more homemade taste. Thanks for sharing this AMAZING recipe!

  19. Jessica C says

    Has anyone tried preparing the night before or, preferably, freezing?? I would live to have this on hand to pop in the oven when we have company

  20. Grace Behnke says

    Going to make this tomorrow morning for the guys that are going to roof our house, Going to try Kristi’s way. Need to make sure it turns out delicious. Have a fussy son. Let your know what they all think.

    • says

      You are correct! It is vanilla extract. You can be pretty certain that any recipe that calls for vanilla is asking for vanilla extract unless it says otherwise. Thanks for asking and hope you love the recipe!

    • says

      Kim, I can understand why you’d love to know! But unfortunately I haven’t tried making it the night before so I’m not sure how it turns out that way in comparison to the traditional way. Normally a french toast bake benefits from sitting overnight but that is with fully cooked bread and this is dough. I will say that this recipe does not take a long time to prepare. Happy holidays!

    • Courtney V. says

      We made this the night before to serve during Christmas breakfast (we did not add syrup until halfway through morning baking)… We baked longer than the suggested time as we typically was delicious and not the least bit soggy.. Even though it may have come too late I hope this info is helpful for someone in the future :).

  21. Annette says

    I just made this and it’s good. I didn’t have whipping cream so I just used 1 % milk and it turned out fine. I cooked it till golden brown and it was not soggy at all, it was perfect. It isn’t as “sweet” as I expected and maybe that is because I didn’t use the whipping cream. I topped it with the frosting and pancake syrup. It is good but next time I would add more cinnamon and I would use the whipping cream just to compare.

  22. Mrs. Gamgee says

    This recipe has become a family favourite. My two wee-lings gobble it up and beg for more. I usually make a half batch as we are a small family of four and I’m diabetic, so I only get a teeny little bit.

    A couple of comments about what others have said. I always prep it the night before, and have never found it to be soggy. Maybe the extra time allows the dough to soak up the extra moisture? Also, I omit the syrup (again, because I’m diabetic, I don’t need the extra sugar). My Beloved and my kids always add it to their helpings.

    Thanks so much for sharing this recipe. It’s a keeper!

  23. candy says

    My family loves this.. i chopped some apples with a couple tablespoons butter, cinnamon and brown sugar soften apples in pan then added to the recipe… awesome is all i can say…

  24. Kara says

    I baked this as directed to a t, although it looks and smells amazing, after baking for 28 minutes, it’s still doughy :( I was really banking on a great new years day breakfast for the family.

  25. Teri Schwartzkopf says

    When do you add the chopped Pecans? Can’t seem to locate that step in the directions.
    Thanks, Looks Delicious


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