Cinnamon Roll French Toast Pinwheels — a sweet, speedy brunch everyone will love
There are days when you want brunch that feels special but you don’t have three hours (or extra kids’ nap time) to pull it off. Enter Cinnamon Roll French Toast Pinwheels — my go-to cheat that tastes like a treat but comes together fast. Whether you’re feeding sleepy teenagers, a half-awake partner, or hosting a cozy weekend crowd, these pinwheels are a brilliant mix of comfort and cleverness. They’re sticky, swirly, and just the kind of food that turns a rushed morning into something to look forward to.
If you love cinnamon rolls but also can’t resist French toast, this is your match made in breakfast heaven. For more cinnamon-roll-inspired ideas (because yes, I unabashedly love them), check out my spin on Cinnamon Roll Waffles here: Cinnamon Roll Waffles.
Why You’ll Love This Cinnamon Roll French Toast Pinwheels
- Fast: Ready in about 25–30 minutes from start to table.
- Kid-friendly: Picky eaters adore the spiral shape and sweet glaze.
- Impresses guests: Looks and tastes fancy without the fuss.
- Flexible: Make with store-bought dough for speed or homemade if you want to flex your baker muscles.
Prep & cook time
- Prep: 10 minutes
- Cook: 15–20 minutes
- Total: ~30 minutes
- Serves: 4–6 (about 12–18 pinwheels depending on slice thickness)
Primary ingredients
- 1 (12–16 oz) can refrigerated cinnamon roll dough (8 rolls, with icing packet)
- 3 large eggs
- 1 cup whole milk (or 3/4 cup milk + 1/4 cup half-and-half for richer custard)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (extra if you’re a cinnamon fanatic)
- 1 tablespoon granulated sugar (optional; most doughs are sweet enough)
- 2 tablespoons unsalted butter, plus extra for the pan
- Maple syrup, powdered sugar, or the canned icing for serving
- Fresh berries or sliced bananas (optional, for brightness)
Simple equipment
- Large mixing bowl
- Whisk
- Nonstick skillet or griddle
- Spatula
- Rolling pin (optional, but helpful)
Step-by-step: How to make Cinnamon Roll French Toast Pinwheels
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Prep the dough
- Open the can of cinnamon rolls and separate each piece. Gently unroll each roll into a flat rectangle. If the dough resists, let it sit at room temperature for a few minutes — it relaxes and becomes easier to work with.
- Using a rolling pin or your hands, flatten each unrolled roll into about a 5×4-inch rectangle. You don’t need perfect edges — rustic is charming.
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Add extra cinnamon sugar (optional)
- If you love a stronger cinnamon punch, brush each flattened rectangle with a little melted butter and sprinkle with a mix of 1–2 teaspoons cinnamon + 1 tablespoon sugar. This step amps up the flavor without much effort.
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Re-roll and slice into pinwheels
- Tightly roll each rectangle back up lengthwise (so you end up with a log). Use a sharp knife to slice each log into 1-inch rounds. Each original roll should yield roughly 4–6 pinwheels depending on how thick you slice.
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Make the custard
- In a shallow dish, whisk together the eggs, milk, vanilla, cinnamon, and sugar until smooth. This is your French toast dunking mix.
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Heat the pan
- Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt, swirling to coat the surface.
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Dip and cook
- Dip each pinwheel briefly into the custard — you want them coated but not falling apart. Place them in the skillet, seam-side down first, and cook 2–3 minutes per side until golden brown and cooked through. Work in batches; don’t overcrowd the pan.
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Serve warm
- Warm the canned icing slightly (microwave 10–15 seconds) or use a dusting of powdered sugar and a drizzle of maple syrup. Add fresh berries or banana slices for color and brightness.
Quick notes on timing and texture
- Pinwheels cook fast. Keep the heat at medium to avoid burning the exterior while the center heats through.
- If the centers seem doughy after flipping, cover the pan briefly for 30–60 seconds to let the heat penetrate.
- This makes a delightfully sticky exterior with a soft, custardy center — the best of both cinnamon roll and French toast worlds.
Cooking tips & tricks (from my kitchen to yours)
- Don’t over-soak: A quick dip in the custard is all you need. If the dough soaks up too much liquid it can fall apart.
- Use room-temperature dough: Cold dough can crack when you roll it; room temp is much friendlier.
- Keep them warm: If making a big batch, place cooked pinwheels on a baking sheet in a 200°F oven. They stay crisp on the outside and soft inside while you finish the rest.
- Nonstick is your friend: The glaze can get sticky; a nonstick pan helps flip without drama.
- Make it ahead: You can slice the pinwheels the night before and refrigerate them covered. Dip and cook in the morning for a quicker brunch.
- Want to push it over the top? Serve with a lightly whipped cream and warmed maple syrup. For another celebration-worthy cinnamon recipe, try this rich Cinnamon Roll Cheesecake: Grandma’s Ultimate Cinnamon Roll Cheesecake.
A little kitchen confession (a.k.a. why I love these)
There was a Sunday a few years back when my sister Patricia and I promised pancakes to the whole family. The batter never happened — we were late, the milk was shy, toddlers were in full negotiation mode — but we had cinnamon rolls. We rolled them into pinwheels, dunked them in egg custard, and cooked like mad. The result? A dozen sleepy faces at the table who suddenly thought we were gourmet. It’s the recipe that saved brunch and turned a chaotic morning into a laugh-filled memory. That’s the kind of food I cook for — comfort that makes life sweeter, literally.
FAQ — quick answers you actually want
Q: Can I use homemade cinnamon roll dough?
A: Absolutely. Homemade dough works wonderfully. If it’s very yeasty and soft, chill it briefly before slicing so it holds its shape when dipped.
Q: Can these be baked instead of cooked on the stovetop?
A: Yes — place pinwheels on a greased baking sheet, brush with melted butter, and bake at 375°F for 12–18 minutes until golden. You’ll miss the skillet’s caramelized edges, but it’s an easy hands-off method.
Q: How do I store leftovers?
A: Store cooled pinwheels in an airtight container in the fridge up to 2 days. Reheat in a toaster oven or oven at 350°F for 6–8 minutes to revive crispness.
Q: Can I freeze them?
A: Sure. Flash-freeze slices on a tray, transfer to a freezer bag, and store up to 2 months. Reheat from frozen in the oven 10–12 minutes at 350°F.
Q: Any good substitutions for milk?
A: Use almond, oat, or soy milk 1:1 in the custard. The texture won’t change much; flavor will vary slightly.
Q: How can I make them less sweet?
A: Skip the extra cinnamon sugar step and use less icing or syrup when serving. The canned dough itself is sweet, so they’ll still please.
Menu pairings and serving ideas
- Serve with a simple fruit salad or roasted berries to cut through the sweetness.
- Add a side of scrambled eggs or bacon for a balanced brunch plate.
- For a special touch, offer a small bowl of warmed cream cheese frosting for dipping.
Kid-friendly variations
- Make mini pinwheels with thinner slices — kids love bite-sized foods.
- Add a sprinkle of chocolate chips inside before rolling for a weekend treat.
- Let kids drizzle the glaze themselves; it makes them feel involved and slows down the sugar rush.
A few safety pointers
- Since these use eggs, cook until the center is set. If serving to pregnant women, very young kids, or people with weakened immune systems, make sure the internal temperature is hot and center is not raw.
- Use a clean surface when working with raw dough and eggs.
If you want to experiment
- Swap the canned cinnamon rolls for crescent roll dough plus cinnamon sugar for a lighter version.
- Use flaky pastry for a puffier, pastry-like pinwheel.
- Add a little orange zest to the custard for a citrusy lift.
Conclusion
Cinnamon Roll French Toast Pinwheels are the kind of recipe that makes mornings feel purposeful and delicious—perfect for busy families, last-minute brunches, or when you need a little kitchen triumph. If you’re curious about similar twists on bread-rolled breakfasts, try the Flatbread French Toast Roll Ups for a lighter handheld option at this recipe: Flatbread French Toast Roll Ups or French Toast Pinwheels, or explore kid-friendly cinnamon pinwheels here: Cinnamon Toast Pinwheels – Weelicious. Give this pinwheel a whirl — it might just become your new go-to when life is busy and you still want something that feels special. Happy cooking from my kitchen to yours!
Meta description:
Cinnamon Roll French Toast Pinwheels are the perfect quick brunch. Sticky, swirly, and easy—this recipe delivers big flavor with minimal fuss. Try it today!
Cinnamon Roll French Toast Pinwheels
Ingredients
Method
- Open the can of cinnamon rolls and separate each piece. Gently unroll each roll into a flat rectangle. If the dough resists, let it sit at room temperature for a few minutes.
- Using a rolling pin or your hands, flatten each unrolled roll into about a 5×4-inch rectangle.
- If desired, brush each flattened rectangle with a little melted butter and sprinkle with a mix of 1–2 teaspoons cinnamon + 1 tablespoon sugar for a stronger cinnamon punch.
- Tightly roll each rectangle back up lengthwise and slice each log into 1-inch rounds.
- In a shallow dish, whisk together the eggs, milk, vanilla, cinnamon, and sugar until smooth.
- Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt.
- Dip each pinwheel briefly into the custard and place them in the skillet, seam-side down first, cooking 2–3 minutes per side until golden brown.
- Serve warm with icing, powdered sugar, or maple syrup, adding fresh berries or banana slices if desired.