Jun 242014

These piping hot cinnamon rolls are stuffed to the brim with a creamy, sweet filling. You can’t eat just one!


Stuffed Cinnamon Roll French Toast
Prep time
Cook time
Total time
These piping hot cinnamon rolls are stuffed to the brim with a creamy, sweet filling. You can't eat just one!
Recipe type: Breakfast
Serves: 5
  • 1 package (17.5 oz.) Pillsbury Grands cinnamon rolls with icing
  • 4 oz. (1/2 block) cream cheese, softened
  • 3 tbsp. confectioner's sugar
  • ½ tsp. cinnamon
  • ½ tsp. vanilla extract, divided
  • 2 eggs
  • ¾ c. milk
  1. Spray a 9" round cake pan with nonstick spray and arrange cinnamon rolls in the pan, pressing down on the tops of each roll to flatten.
  2. Bake cinnamon rolls according to package instructions.
  3. While rolls are baking, prepare your filling by beating together cream cheese, confectioner's sugar, cinnamon and ¼ tsp. vanilla in a medium bowl.
  4. Remove cinnamon rolls from oven and cool for at least 15 minutes.
  5. Slice each cinnamon roll lengthwise but end your slit about a half an inch from the opposite side, creating a pocket.
  6. Fill each pocket with ⅕ of the filling, either by spreading it in with a butter knife or piping it in with a pastry bag until you've filled all 5 rolls.
  7. Preheat your griddle or a non-stick frying pan over medium-high heat.
  8. In another medium bowl, whisk eggs, milk, and ¼ tsp. vanilla together.
  9. Soak your stuffed cinnamon rolls, one at a time, in the egg mixture, fully coating each side.
  10. Transfer your soaked cinnamon rolls to your preheated griddle.
  11. Cook first side for 3-5 minutes, then flip and cook second side for 1-2 minutes until cinnamon roll is heated all the way through. Repeat with other rolls.
  12. Drizzle contents of icing packet over each cinnamon rolls and serve immediately.


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