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Cranberry Cinnamon Roll French Toast Bake

This Cranberry Cinnamon Roll French Toast Bake transforms classic cinnamon rolls into a warm, custardy breakfast casserole bursting with fresh cranberries, hints of orange zest, and sweet icing. It’s easy to assemble, beautifully festive, and perfect for holiday mornings, weekend brunches, or cozy winter breakfasts. With its soft center, crisp edges, and tart-sweet cranberry contrast, every bite is comforting, flavorful, and irresistibly satisfying.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 8

Ingredients

For the French Toast Bake

  • ½ cup fresh cranberries
  • 1 teaspoon vanilla extract
  • 2 cans 12.4 oz cinnamon rolls (with icing, optional)
  • 3 tablespoons unsalted butter
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon
  • ¼ cup milk
  • zest of 1 orange optional
  • 3 large eggs
  • 1/3 cup chopped pecans optional

For the Cranberry Syrup/Sauce

  • 1 cup fresh cranberries
  • 1 cup water
  • 1/2 cup granulated sugar

Instructions

  • Preheat oven to 375°F (190°C).
  • Place butter in an 8×8-inch baking dish and melt in the oven; swirl to coat the pan.
  • Cut each cinnamon roll into 8 pieces and set aside.
  • Whisk eggs, milk, salt, vanilla, and cinnamon in a medium bowl.
  • Add half the cinnamon roll pieces to the baking dish.
  • Sprinkle with half the fresh cranberries.
  • Pour 1/3 of the egg mixture on top.
  • Add remaining cinnamon roll pieces and remaining cranberries.
  • Pour the rest of the egg mixture evenly over the dish.
  • Sprinkle pecans and orange zest on top (optional).
  • Bake for 30–35 minutes, covering with foil if browning too quickly.
  • Simmer water, sugar, and cranberries in a saucepan for 10 minutes for syrup or 15–20 minutes for sauce.
  • Remove bake from oven and spread icing on top (if using).
  • Slice and serve warm with cranberry syrup or sauce.

Notes

Ingredient Substitutions

  • Replace whole milk with half-and-half for extra richness.
  • Swap pecans with walnuts or omit for nut-free.
  • Use dried cranberries if fresh are unavailable (reduce amount slightly).
  • Add cream cheese icing instead of the included cinnamon roll icing for a richer topping.

Make-Ahead & Storage

  • Assemble the bake the night before and refrigerate; bake fresh in the morning.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat individual servings in the microwave for 20–25 seconds or in the oven for best texture.
  • Cranberry syrup can be refrigerated for up to 1 week and reheated on the stovetop.

Serving Variations

  • Drizzle maple syrup over the baked casserole for extra sweetness.
  • Add chopped apples or pears for a fruity twist.
  • Serve with whipped cream for an even more decadent breakfast.
  • Top with toasted nuts for added crunch and warmth.

Avoid Common Mistakes

  • Do not overbake—the center should stay soft and custardy.
  • Avoid skipping the melted butter layer; it prevents sticking and adds flavor.
  • Pour egg mixture evenly to avoid dry pockets.
  • Don’t overcrowd with too many cranberries or bake may become watery.