Name: Cinnamon Roll French Bread Bake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 loaf French Bread; 5 eggs; ¾ cup whole milk; 2 teaspoon vanilla; ½ Tablespoon cinnamon; 2 teaspoon nutmeg; ½ cup brown sugar; ½ Tablespoon cinnamon; 1 cup cream cheese frosting (softened)

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You will love waking up to this Cinnamon Roll French Bread Bake Recipe. It’s absolutely amazing!

Breakfast is my favorite time of the day for food, not necessarily when I hear my alarm go off. Haha. I feel like its kinda like a get a dessert to start off my day! This recipe is one of those desserts with bread slices.

The other amazing part is that you can make this up the night before, cover it and pop it in the oven for 30 minutes the next morning!

Recipe Ingredient Notes

To make Cinnamon Roll French Bread Bake, you will need the following ingredients:

Loaves of French bread (depending on size)
Eggs
Whole milk
Vanilla
Cinnamon
Nutmeg
Sugar
Cream cheese frosting

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Cinnamon Roll French Bread Bake in baking dish.

How to make Cinnamon Roll French Bread Bake

Preheat oven to 350℉.
Slice the French bread into ½ inch slices and place one layer in a greased 9 x 13 inch pan.
In a bowl, combine the cracked eggs, whole milk, vanilla, cinnamon, and nutmeg until well combined.
Pour ½ of the liquid mixture over the slices of bread.
Place another layer of the sliced bread on top of the other bread. Pour the rest of the liquid mixture over the other slices of bread.
Sprinkle brown sugar and cinnamon on top and place in the preheated oven.
Bake at 350℉ for 25 minutes, or until all the mixture is absorbed and baked into the bread.
Remove from oven and let cool for about 5 minutes then spoon melted cream cheese frosting on top.
Serve warm and enjoy!

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Cinnamon Roll French Bread Bake Recipe

5 from 4 votes

Our Cinnamon Roll French Bread Bake is the perfect combination of cinnamon rolls and french toast. A true masterpiece and so easy to make.

6 Servings

Prep Time 15

Cook Time 25

Total Time 40

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Ingredients

Equipment

Instructions

Preheat oven to 350℉.
Slice the French bread into ½ inch slices and place one layer in a greased 9 x 13 inch pan.
In a bowl, combine the cracked eggs, whole milk, vanilla, cinnamon, and nutmeg until well combined.
Pour ½ of the liquid mixture over the slices of bread.
Place another layer of the sliced bread on top of the other bread. Pour the rest of the liquid mixture over the other slices of bread.
Sprinkle brown sugar and cinnamon on top and place in the preheated oven.
Bake at 350℉ for 25 minutes, or until all the mixture is absorbed and baked into the bread.
Remove from oven and let cool for about 5 minutes then spoon melted cream cheese frosting on top.
Serve warm and enjoy!

Notes

You could make this the night before, cover it, and cook it for 30 minutes in the morning!

Nutrition

Calories: 579 kcal · Carbohydrates: 97 g · Protein: 14 g · Fat: 16 g · Saturated Fat: 5 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 139 mg · Sodium: 521 mg · Potassium: 230 mg · Fiber: 2 g · Sugar: 58 g · Vitamin A: 252 IU · Vitamin C: 1 mg · Calcium: 116 mg · Iron: 3 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Christina says:

This sounds great. Thank you.

Creamy Lemon Butter Chicken says:

mmm i like it , wonderful bread

Poshnessary says:

This recipe sounds amazing!

Kisses from http://poshnessary.com ?

Diana Taylor says:

I want to know if bread slices are standing up when in pan, or flat. That part is confusing to me. Want to make this for company but need clarification. Thanks so much.

Jeannie says:

Wouldn’t this be good if you sliced the French bread lengthwise in 3 and mixed cream cheese with confectioners sugar spread this over each slice, sprinkled this with cinnamon sugar and than poured the egg mix over top of the whole loaf and baked? In my house I’m the only cream cheese lover so it would be a waste for me to attempt a whole loaf but it does sound yummy!

Cyd says:

They are laying down flat.

Carrie says:

Do you think you could put this together the night before and bake in the morning?

Cyd says:

Hi Carrie, You should be fine making this the night before and bake in the morning. Keep covered in the fridge overnight.

Laura says:

This looks amazing! Quick question, do you place multiple layers of the bread in the pan? Or is it just one, flat layer of bread? Thanks 🙂

Lauree says:

Making this for my Easter brunch! Wish me luck!

Paula says:

This recipe is delicious! I used sourdough instead of French bread simply because my grocery store was out of French bread and it was still wonderful! I also opted to make homemade cream cheese frosting because I like to avoid trans fat and it’s almost always found in canned frosting. But overall this recipe was incredible and will become a brunch staple of mine!

Vickie says:

Are you layering the bread, or is it a single layer? Thanks, looks yummy!

Jean says:

Why do you melt the cream cheese? Looks like it would melt if you spread it on the warm bread. right out of the oven?

Elizabeth says:

Could you do more than two layers?

Cyd says:

We have only done it with 2 layers. You want the brown sugar mixture to cover all of the bread slices and cook evenly. You could do more than one pan. 🙂

Trish Duffey says:

Have you tried cutting the bread in large chunks and doing it? Sounds great for Christmas morning tho..

BB says:

Still confusing about the layers. Is that a one single layer cut in half and placed flat down and then put the other half flat down on top of the first half?

Natalie says:

if i prep the night before does it change the consistency of the bread? Are the results better made all on the same day?

Cyd says:

At the bottom of the recipe it says that you can make this the night before, cover it and cook for 30 minutes in the morning. It turns out well.

Caroline says:

I made this recipe and used one layer. It seemed like it didn’t have enough liquid. Usually it’s like 1/2 milk and 1 cup cream. Maybe next time I’ll use bread instead of french bread. I wonder if a brioche bread would work too. I think I’m going to try this again but use more milk.

Ali says:

the picture shows them slanted leaning on each other. do see the picture.
i made this just now without the frosting and used 1/3 c br sugar no to 1/2 c. i sprinkled berries on it when serving. i love it because i love sweets.

Luan Martin says:

Could you use brioche bread for this recipe, or is it too soft?

Cyd says:

We haven’t used Brioche bread for Cinnamon Roll French Bread Bake. But it should work fine in this recipe.

Crystal Leander says:

Do you have a video on making this recipe?

2pots2cook says:

Absolutely our cup of tea for the isolation time we have ! Thank you so much !

Jul says:

Try it! Let us know how it turns out!

Julia says:

Try it! Let us know how it turns out!

Julia says:

Try it! Let us know how it turns out! I’m real curious!!!

Sarah says:

Does this keep very well overnight? I was thinking about making this for camping, but I would have to make it the night before and reheat over the fire.

Cyd Adamson says:

You can make this up the night before, cover it and pop it in the oven for 30 minutes the next morning! We have never cooked it over the fire. I’m sure you could have it all cooked and then reheat over the fire and it would be fine.

Teresa says:

Just made this with an old loaf of French bread I was about to toss and it was delicious! I made my own frosting with some lactose free cream cheese and butter and used lactose free milk in the egg mixture. The substitutions worked perfectly, best frosting I’ve ever tasted! So nice to have control of those things! Thank you!

Kristina M says:

I think the instructions are missing a step. Shouldn’t the brown sugar be mixed in with everything?

Ashley B says:

Hi! My bestie and I want to do a make ahead freezer version for when we’re in postpartum- how could we make this a freezer to oven meal?:) Thank you so much!:)

Join The Discussion

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Christina says:

This sounds great. Thank you.
Creamy Lemon Butter Chicken says:

mmm i like it , wonderful bread
Poshnessary says:

This recipe sounds amazing!

Kisses from http://poshnessary.com ?
Diana Taylor says:

I want to know if bread slices are standing up when in pan, or flat. That part is confusing to me. Want to make this for company but need clarification. Thanks so much.
Jeannie says:

Wouldn’t this be good if you sliced the French bread lengthwise in 3 and mixed cream cheese with confectioners sugar spread this over each slice, sprinkled this with cinnamon sugar and than poured the egg mix over top of the whole loaf and baked? In my house I’m the only cream cheese lover so it would be a waste for me to attempt a whole loaf but it does sound yummy!
Cyd says:

They are laying down flat.
Carrie says:

Do you think you could put this together the night before and bake in the morning?
Cyd says:

Hi Carrie, You should be fine making this the night before and bake in the morning. Keep covered in the fridge overnight.
Laura says:

This looks amazing! Quick question, do you place multiple layers of the bread in the pan? Or is it just one, flat layer of bread? Thanks 🙂
Lauree says:

Making this for my Easter brunch! Wish me luck!
Paula says:

This recipe is delicious! I used sourdough instead of French bread simply because my grocery store was out of French bread and it was still wonderful! I also opted to make homemade cream cheese frosting because I like to avoid trans fat and it’s almost always found in canned frosting. But overall this recipe was incredible and will become a brunch staple of mine!
Vickie says:

Are you layering the bread, or is it a single layer? Thanks, looks yummy!
Jean says:

Why do you melt the cream cheese? Looks like it would melt if you spread it on the warm bread. right out of the oven?
Elizabeth says:

Could you do more than two layers?
Cyd says:

We have only done it with 2 layers. You want the brown sugar mixture to cover all of the bread slices and cook evenly. You could do more than one pan. 🙂
Trish Duffey says:

Have you tried cutting the bread in large chunks and doing it? Sounds great for Christmas morning tho..
BB says:

Still confusing about the layers. Is that a one single layer cut in half and placed flat down and then put the other half flat down on top of the first half?
Natalie says:

if i prep the night before does it change the consistency of the bread? Are the results better made all on the same day?
Cyd says:

At the bottom of the recipe it says that you can make this the night before, cover it and cook for 30 minutes in the morning. It turns out well.
Caroline says:

I made this recipe and used one layer. It seemed like it didn’t have enough liquid. Usually it’s like 1/2 milk and 1 cup cream. Maybe next time I’ll use bread instead of french bread. I wonder if a brioche bread would work too. I think I’m going to try this again but use more milk.
Ali says:

the picture shows them slanted leaning on each other. do see the picture.
i made this just now without the frosting and used 1/3 c br sugar no to 1/2 c. i sprinkled berries on it when serving. i love it because i love sweets.
Luan Martin says:

Could you use brioche bread for this recipe, or is it too soft?
Cyd says:

We haven’t used Brioche bread for Cinnamon Roll French Bread Bake. But it should work fine in this recipe.
Crystal Leander says:

Do you have a video on making this recipe?
2pots2cook says:

Absolutely our cup of tea for the isolation time we have ! Thank you so much !
Jul says:

Try it! Let us know how it turns out!
Julia says:

Try it! Let us know how it turns out!
Julia says:

Try it! Let us know how it turns out! I’m real curious!!!
Sarah says:

Does this keep very well overnight? I was thinking about making this for camping, but I would have to make it the night before and reheat over the fire.
Cyd Adamson says:

You can make this up the night before, cover it and pop it in the oven for 30 minutes the next morning! We have never cooked it over the fire. I’m sure you could have it all cooked and then reheat over the fire and it would be fine.
Teresa says:

Just made this with an old loaf of French bread I was about to toss and it was delicious! I made my own frosting with some lactose free cream cheese and butter and used lactose free milk in the egg mixture. The substitutions worked perfectly, best frosting I’ve ever tasted! So nice to have control of those things! Thank you!
Kristina M says:

I think the instructions are missing a step. Shouldn’t the brown sugar be mixed in with everything?
Ashley B says:

Hi! My bestie and I want to do a make ahead freezer version for when we’re in postpartum- how could we make this a freezer to oven meal?:) Thank you so much!:)