Tender cinnamon rolls get the French toast treatment in this cinnamon roll French toast recipe! You’ll love the spirals of gooey cinnamon-brown sugar filling soaked and baked in vegan custard, topped with sweet vanilla icing.
I love making vegan cinnamon rolls , and I love French toast . Combining the two into one epic cinnamon roll French toast casserole? I’m in breakfast heaven!
This cinnamon roll French toast takes classic cinnamon rolls and transforms them into a French toast bake that is out-of-this-world delicious. Making the cinnamon rolls from scratch takes time, but it’s absolutely worth it. This is the kind of dish that will impress everyone for a holiday breakfast or brunch potluck.
What Makes This Cinnamon Roll French Toast Recipe So Good
- Vegan . French toast is usually made with eggs and milk, making it a no-go for vegans. But this recipe uses plant-based ingredients to make it vegan-friendly.
- Cozy flavour . Two comfort food classics in one dish! Warm cinnamon rolls and French toast combine to create the coziest breakfast treat.
- A delicious shortcut. Rather than baking the cinnamon rolls and making them into French toast, you’ll add the custard right to the pan with the unbaked rolls. This saves you a step and infuses the cinnamon rolls with flavour as they bake.
- Perfect for a brunch get-together . If you want to serve up a true show-stopper, this cinnamon roll French toast is the way to go. Your friends and family will be impressed with your baking skills!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Homemade Cinnamon Rolls
- Bread flour – Bread flour is ideal for making cinnamon rolls, as it has a higher protein content than all-purpose flour. This helps create a strong and elastic dough.
- Soy milk – You’ll use dairy-free milk to make the starter and the cinnamon roll dough. You could also use oat milk or another kind you prefer. If you have an instant-read thermometer, the temperature of the milk for the dough should be between 100°F and 115°F so it can activate the yeast .
- Brown sugar – I recommend light brown sugar, which has a milder flavour than dark.
- Instant yeast – Not active dry yeast! I developed this recipe using instant yeast.
- Ground cinnamon – You could also use nutmeg or pumpkin pie spice for a seasonal twist.
- Vegan butter – Melt it so it incorporates into the dough and mixes easily with the sugar, flour, and cinnamon for the cinnamon roll filling.
For the Casserole
- Vegan butter – This should also be melted.
- Egg replacer – You can use a store-bought egg substitute or use flax eggs , made from flaxseed meal and water. Your custard will contain flax meal in this case, but it still works perfectly.
- Coconut milk – Full-fat coconut milk creates a rich, creamy custard.
- Vanilla extract and cinnamon – To flavor the custard. If needed, substitute vanilla extract with equal parts vanilla paste.
- Maple syrup – Use pure maple syrup, not artificial pancake syrup.
- Pecans – You’ll be chopping them, so buy pecan pieces rather than whole pecans.
- Glaze – You’ll combine powdered sugar with dairy-free milk and additional vanilla to make the cinnamon roll icing.
The Cinnamon Rolls Use a Tangzhong Starter
Tangzhong is a method used in Japanese milk bread recipes that involves cooking flour and liquid (usually water or milk) together to form a thick paste or “starter”, which is then added to the dough. This technique helps to create soft and fluffy bread, and it also extends its storage life.
I use this method in my original vegan cinnamon rolls recipe, linked earlier, and I’ve carried it over to make the cinnamon rolls for this French toast casserole. See below.
How to Make Cinnamon Roll French Toast
This recipe does take some time because you’ll need to wait for the dough to rise and the rolls to proof. Keep that in mind when planning your breakfast! Here are the steps to prepare this cinnamon roll French toast recipe from scratch.
Combine the wet and dry ingredients.
- Make the tangzhong . In a small pan set over medium-high heat, whisk together the flour, milk, and water. Heat the mixture and stir until it thickens. Remove from heat and refrigerate for 10 minutes.
- Mix the dry ingredients . Whisk the flour, brown sugar, yeast, salt, and cinnamon in the bowl of a stand mixer.
- Add the wet ingredients . Create a well in the center and add the warm milk, melted butter, and tangzhong. Mix until incorporated, then cover with a towel and let it sit for about 10 minutes.
Knead the dough.
- Knead . Knead the dough for 15 minutes on medium speed.
- Rise . Set the dough in a greased bowl and cover with a kitchen towel. Let the dough rise for 60 to 90 minutes in a warm place, until it’s about doubled in size.
Roll out the dough and add the filling.
- Roll out the dough . Turn the dough out onto a floured work surface and roll it into a 12-inch x 12-inch square.
- Make the filling . In a small bowl, mix together all of the filling ingredients.
- Form the rolls . Spread the filling over the dough, then roll it tightly into a log. Cut the dough into 8 pieces.
Proof the rolls.
- Proof the rolls . Add 1/4 cup of melted butter into a 13×9-inch baking dish. Set the cinnamon rolls into the dish and let them rise for about 40 minutes. At the end of this time, start preheating the oven to 350ºF.
- Make the custard . In a bowl, whisk together the vegan eggs, coconut milk, cinnamon, and vanilla.
Assemble the casserole.
- Assemble . Pour the custard mixture over the rolls, followed by the maple syrup. Sprinkle pecans over the top.
- Bake . Place the pan in the oven and bake for about 30 minutes or until golden brown.
Pour over maple syrup.
- Finish . Pour extra maple syrup over the rolls, then mix the ingredients for the glaze and drizzle over the rolls.
Recipe Tips
- Add more flour if needed . If the dough feels sticky while you’re kneading it, add 2 tablespoons of flour. In a humid environment, it’s not unusual to have to add a little more flour.
- Know when the dough is done rising . During the first rise, the dough should double in bulk. If it’s cold in your house, it may need a little extra time; in a warm environment, it could need less. Go by sight, not by the time on the clock.
- Don’t overwork the dough . Doing so will result in tough, dense cinnamon rolls, not the light, fluffy texture you want.
Easy Variations to Try
If you want to switch things up, here are a few variations to try:
- Apple cinnamon roll French toast . Add chopped apples or apple pie filling to the cinnamon roll filling. Top the casserole with a drizzle of caramel sauce instead of the vanilla glaze.
- Chocolate chip cinnamon roll French toast . Sprinkle chocolate chips over the rolls before baking.
- Pumpkin spice roll French toast . Use pumpkin pie spice instead of cinnamon for a simple twist on the original recipe. You could also whisk a spoonful of pumpkin puree into the French toast custard for a pumpkin French toast -inspired version.
What to Serve With Vegan Cinnamon Roll French Toast Casserole
I love serving this cinnamon roll French toast for a crowd-pleasing Christmas morning breakfast or fall brunch. It goes well with a side of fresh fruit and a savory tofu scramble or vegan quiche . Warm up with a cozy pumpkin spice latte or a matcha latte , or toast the occasion with a peach bellini !
How to Store Leftovers
- Refrigerate leftovers. If you have any leftovers of this cinnamon roll French toast casserole, they can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave and heat until warmed through. You can warm larger portions in a 350ºF oven.
- Freeze. To freeze cinnamon roll French toast, transfer leftovers to an airtight container and store in the freezer for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
More Vegan Brunch Recipes
- Pumpkin Pancakes
- Overnight Baked French Toast Casserole
- Lemon Poppyseed Waffles with Vanilla Blueberry Sauce
- Easy Vegan Blueberry Pancakes
- Classic Vegan Donuts
Ingredients
Tangzhong:
- 2 tablespoons bread flour , 15 grams
- ¼ cup soy milk , 60 grams
- 2 tablespoons water , 30 grams
Cinnamon Rolls:
- 3 cups bread flour , 360 grams + 2 tbsp (15 grams)
- ¼ cup brown sugar , 50 grams
- 2 ¼ teaspoons instant yeast , 1 packet
- ½ teaspoon salt , 2.5 grams
- ¼ teaspoon ground cinnamon , 0.5 grams
- ¾ cup warm soy milk , 180 grams
- ⅓ cup melted vegan butter , 70 grams
Filling:
- ⅔ cup brown sugar , 130 grams
- 4 tablespoons melted vegan butter , 60 grams
- 1 tablespoon ground cinnamon , 6 grams
- 1 ½ tablespoons flour , 10 grams
French Toast Batter:
- ¼ cup vegan butter , melted (57 grams)
- 4 vegan eggs substitute , 240 grams, or make 4 flax eggs
- ½ cup coconut milk , 120 grams
- 2 teaspoons vanilla extract , 10 grams
- 2 teaspoons ground cinnamon , 4 grams
- ¾ cup maple syrup , 187 grams, divided
- 1 cup chopped pecans , 135 grams
Glaze:
- 1 cup powdered sugar , 120 grams
- 1 tablespoon soy milk , 15 grams
- ¼ teaspoon vanilla extract , 1 gram
Instructions
- In a small pan, whisk together the flour, milk and water. Over medium-high heat the mixture and stir until the mixture thickens up, about 1-2 minutes. Remove from heat and allow it to cool for about 10 minutes in the fridge.
- Add flour, brown sugar, yeast, salt, and cinnamon to the bowl of a stand mixer. Whisk everything.
- Create a well in the center, and add warm milk, melted butter and Tangzhong. Mix until incorporated. Cover with a towel and let it sit for about 10 minutes to rest.
- Knead the dough for 15 minutes on medium speed. If the dough is sticky, add 2 tablespoons of flour while kneading for about 5 minutes.
- Lightly grease the bowl with oil and place the dough back. Cover with a kitchen towel and let it sit for 60- 90 minutes in a warm place, or 8-12 hours in the fridge (overnight for these hours is fine too). The dough should rise and double in size.
- Roll out the dough to a 12-inch x 12-inch square on a floured surface using the rolling pin .
- In a bowl mix together ingredients for the filling.
- Spread the filling over the top of the dough. Roll the dough tightly over into a tight log. Cut the dough into 8 pieces.
- Add 1/4 cup melted butter into a 13×9-inch baking dish. Place cinnamon rolls into the dish and let rise for about 40 minutes. At the end of the rising time, begin preheating the oven to 350ºF.
- In a bowl, add vegan eggs replacer, coconut milk, cinnamon, and vanilla until well mixed.
- Pour the mixture over the rolls. (The unbaked cinnamon rolls are baked with the custard, rather than baking them separately.)
- Pour 1/2 cup maple syrup over the rolls.
- Sprinkle with chopped pecans.
- Bake for about 30 minutes or until golden brown.
- Pour the remaining 1/4 cup of maple syrup over the rolls.
- Mix ingredients for the glaze. Sprinkle over the rolls.
Notes
Cinnamon Roll French Toast
Ingredients
Tangzhong:
- 2 tablespoons bread flour 15 grams
- ¼ cup soy milk 60 grams
- 2 tablespoons water 30 grams
Cinnamon Rolls:
- 3 cups bread flour 360 grams + 2 tbsp (15 grams)
- ¼ cup brown sugar 50 grams
- 2 ¼ teaspoons instant yeast 1 packet
- ½ teaspoon salt 2.5 grams
- ¼ teaspoon ground cinnamon 0.5 grams
- ¾ cup warm soy milk 180 grams
- ⅓ cup melted vegan butter 70 grams
Filling:
- ⅔ cup brown sugar 130 grams
- 4 tablespoons melted vegan butter 60 grams
- 1 tablespoon ground cinnamon 6 grams
- 1 ½ tablespoons flour 10 grams
French Toast Batter:
- ¼ cup vegan butter melted (57 grams)
- 4 vegan eggs substitute 240 grams, or make 4 flax eggs
- ½ cup coconut milk 120 grams
- 2 teaspoons vanilla extract 10 grams
- 2 teaspoons ground cinnamon 4 grams
- ¾ cup maple syrup 187 grams, divided
- 1 cup chopped pecans 135 grams
Glaze:
- 1 cup powdered sugar 120 grams
- 1 tablespoon soy milk 15 grams
- ¼ teaspoon vanilla extract 1 gram
Instructions
- In a small pan, whisk together the flour, milk and water. Over medium-high heat the mixture and stir until the mixture thickens up, about 1-2 minutes. Remove from heat and allow it to cool for about 10 minutes in the fridge.
- Add flour, brown sugar, yeast, salt, and cinnamon to the bowl of a stand mixer. Whisk everything.
- Create a well in the center, and add warm milk, melted butter and Tangzhong. Mix until incorporated. Cover with a towel and let it sit for about 10 minutes to rest.
- Knead the dough for 15 minutes on medium speed. If the dough is sticky, add 2 tablespoons of flour while kneading for about 5 minutes.
- Lightly grease the bowl with oil and place the dough back. Cover with a kitchen towel and let it sit for 60- 90 minutes in a warm place, or 8-12 hours in the fridge (overnight for these hours is fine too). The dough should rise and double in size.
- Roll out the dough to a 12-inch x 12-inch square on a floured surface using the rolling pin.
- In a bowl mix together ingredients for the filling.
- Spread the filling over the top of the dough. Roll the dough tightly over into a tight log. Cut the dough into 8 pieces.
- Add 1/4 cup melted butter into a 13x9-inch baking dish. Place cinnamon rolls into the dish and let rise for about 40 minutes. At the end of the rising time, begin preheating the oven to 350ºF.
- In a bowl, add vegan eggs replacer, coconut milk, cinnamon, and vanilla until well mixed.
- Pour the mixture over the rolls. (The unbaked cinnamon rolls are baked with the custard, rather than baking them separately.)
- Pour 1/2 cup maple syrup over the rolls.
- Sprinkle with chopped pecans.
- Bake for about 30 minutes or until golden brown.
- Pour the remaining 1/4 cup of maple syrup over the rolls.
- Mix ingredients for the glaze. Sprinkle over the rolls.
Notes
Nutrition
Cinnamon Roll French Toast https://jessicainthekitchen.com/cinnamon-roll-french-toast/ October 27, 2023
The chopped cheese sandwich is a New York classic! This vegan chopped cheese starts with plant-based ground beef smothered with melted cheddar and finished with your favorite burger toppings.
The Philly cheesesteak is a regional sandwich that’s now beloved throughout the United States. But the chopped cheese? It’s a NYC staple that’s just starting to get attention elsewhere. That’s a good thing if you ask me, because chopped cheese is irresistible!
What Is a Chopped Cheese?
Chopped cheese is a New York City favourite made with griddle-cooked ground beef mixed with onions and melted American cheese, then served on a hoagie roll. It’s very similar to a cheeseburger in flavor and ingredients, but the key differences are that the meat is loose rather than formed into a patty, and it’s served on an oblong roll rather than a round bun.
There’s debate about exactly where in NYC the chopped cheese originated—many say it was first made by the Blue Sky Deli in Harlem—but these days, it’s found in bodegas across the city.
Why You’ll Love This Recipe
Here’s why this chopped cheese is destined to become a favourite:
- Quick and Easy . There’s really nothing to this recipe! Plus, the loose vegan ground beef cooks up much faster than a patty.
- Delicious . If you love a classic burger, then you’ll love a chopped cheese too!
- Vegan . While there are now many vegan bodega options in NYC, if you aren’t local now you can make one yourself.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Hoagie buns – in a pinch you can use hot dog buns.
- Vegan butter – Store-bought or homemade vegan butter .
- Ketchup
- Vegan mayonnaise – Buy your favourite brand or make your own vegan mayonnaise .
- Vegan cheddar cheese – I used Violife.
- Onion
- Vegan ground beef – I used Beyond Meat.
- Salt and pepper
- Chopped lettuce – Save yourself some prep time and buy a bag of pre-chopped lettuce or grab some from your grocery store’s salad bar.
- Tomatoes
How to Make a Chopped Cheese Sandwich
Here’s how simple it is to make a vegan chopped cheese sandwich:
- Prepare the buns . Slice the buns in half. Toast them lightly, then spread a tablespoon of ketchup on one half and a tablespoon of mayonnaise on the other.
- Cook the onion . Melt the butter in a skillet set over medium heat. Add the onion and cook for about 3 minutes, or until softened.
- Cook the vegan beef . Transfer the onion to a small bowl, then cook the ground beef in the skillet according to the package directions.
- Finish the vegan beef . Add the onion back to the skillet. Stir it in with the beef and break up any clumps of meat with a wooden spoon.
- Melt the cheese . Add the sliced cheese on top of the beef mixture. Cover the skillet, turn off the heat, and let the steam melt the cheese.
- Assemble . Divide the meat mixture onto the halves of the buns with the mayo and add the lettuce and tomatoes to the other halves. Press the two halves together and serve.
Tips for Success
These hints and tips will help you achieve chopped cheese perfection!
- Toast the buns in the skillet . When toasting buns, you want the tops to remain soft, which means popping them in the toaster oven won’t work because it will toast both sides. The best way to toast buns is in the skillet before you start the rest of the recipe.
- Don’t skip the mayo . It will help keep your chopped cheese filling from falling out!
- Use a vegan cheese that melts . This is also important for keeping your filling together. Some vegan cheeses are better melters than others.
Variations
Just like a traditional veggie burger, there are endless ways to make this chopped cheese sandwich recipe your own.
- Add some heat with hot sauce or pickled jalapeños.
- Sauté the onion with sliced mushrooms to work in some extra veggies.
- Top your chopped cheese with pickles or relish.
- Swap the vegan ground beef with crumbled tempeh for a less-processed version of this recipe.
Serving Suggestions
Chopped cheese sandwiches are best served warm with a side of chips or fries. You can use store-bought, but if you’re feeling ambitious, try my Air Fryer Veggie Chips , Sweet Potato Fries , or Air Fryer Shoestring Fries .
How to Store Leftovers
Leftover chopped cheese filling can be refrigerated in an airtight container for up to 3 days. Warm it up in the microwave or in a skillet, then assemble your sandwiches.
Can Chopped Cheese Sandwiches Be Frozen?
Chopped cheese filling can be frozen in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.
More Vegan Sandwich Ideas
- Vegan BLT Sandwich
- Caprese Sandwich with Parsley Pesto
- Vegan Pulled Mushroom Sandwiches
- Smashed Chickpea Avocado Sandwich
- Vegan Quinoa Cauliflower Burgers
Ingredients
- 4 hoagie buns
- 2 tablespoons vegan butter , 30g
- 4 tablespoons ketchup
- 4 tablespoons vegan mayonnaise
- 4 slices vegan cheddar cheese , sliced in half (used violife)
- 1 small onion , sliced, (4 oz/115g)
- 0.8 pound vegan ground beef , used beyond meat (350 g)
- Salt and pepper to taste
- 2 cups chopped lettuce , 75g
- 2 tomatoes , sliced (250g)
Instructions
- Cut the buns in half and toast lightly. Spread 1 tablespoon of ketchup on one half and 1 tablespoon of mayonnaise on the other.
- Melt butter in a pan, add sliced onion and cook on medium, stirring a few times. Onion should get soft and caramelize slightly, this will take about 3 minutes. Remove it from the pan.
- In the same pan cook vegan beef according to the time stated on the package.
- When ready add onion back to the pan and break the beef with a spoon into small pieces. Taste and add salt and pepper if needed.
- Add sliced cheese on top, cover with a lid, turn off the heat and let the cheese melt for a few minutes.
- To assemble, place 1⁄4 of the meat and cheese on top of each bun half covered with mayonnaise.
- On the other half place chopped lettuce and sliced tomatoes.
- Combine two parts together and enjoy!
