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Cinnamon Roll French Toast Pinwheels

Cinnamon Roll French Toast Pinwheels are a delightful and quick brunch option that combines the flavors of cinnamon rolls and French toast in a portable, spiral form.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can refrigerated cinnamon roll dough (12–16 oz, 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
  • to taste Maple syrup, powdered sugar, or the canned icing for serving
  • to taste Fresh berries or sliced bananas optional, for brightness

Method
 

Preparation
  1. 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.
  2. Using a rolling pin or your hands, flatten each unrolled roll into about a 5×4-inch rectangle.
  3. 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.
  4. Tightly roll each rectangle back up lengthwise and slice each log into 1-inch rounds.
Custard Preparation
  1. In a shallow dish, whisk together the eggs, milk, vanilla, cinnamon, and sugar until smooth.
Cooking
  1. Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt.
  2. 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.
  3. Serve warm with icing, powdered sugar, or maple syrup, adding fresh berries or banana slices if desired.

Notes

Keep the heat at medium to avoid burning. Cover the pan briefly to heat through if centers seem doughy. Cooked pinwheels can be kept warm in a 200°F oven. They can be sliced the night before to refrigerate and dip fresh in the morning.