Cinnabon Stuffed French Toast Recipe



  • 6-8 thick slices of brioche, Texas toast, or challah bread.


  • 4 oz (1/2 package) cream cheese, softened
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon


  • 2 large eggs
  • 1 cup whole milk (or milk alternative of choice)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Butter: for cooking

Optional Toppings:

  • Maple syrup
  • Powdered sugar
  • Fresh berries
  • Cinnabon frosting (warmed slightly)


  • Make the filling: In a small bowl, combine the softened cream cheese, brown sugar, and cinnamon. Mix until smooth and well-combined.
  • Cut pockets in the bread: Using a serrated knife, carefully cut a deep pocket into the side of each bread slice, being careful not to cut all the way through.
  • Stuff the French toast: Divide the filling evenly among the bread slices, stuffing it generously into the pockets.
  • Prepare the custard: In a shallow dish or pie plate, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
  • Dip and cook: Heat a large skillet or griddle over medium heat. Melt a tablespoon of butter in the pan. Dip each stuffed bread slice into the custard mixture, coating both sides well. Place in the hot skillet/griddle. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat for remaining slices, adding more butter to the pan as needed.
  • Serve: Transfer cooked French toast to plates. Top with maple syrup, powdered sugar, fresh berries, warmed Cinnabon frosting, or any other desired toppings. Enjoy immediately!


  • Bread choice: Brioche, challah, or Texas toast will give the best richness and texture. However, other sturdy breads will work as well.
  • Overnight prep: Assemble the stuffed French toast and soak them in the custard overnight in the refrigerator for even more decadent flavor and ease in the morning.
  • Baked variation: Instead of frying, layer the soaked Cinnabon stuffed French toast in a greased baking dish, cover, and bake in a 350°F (175°C) oven for about 30-35 minutes until the custard is set.
  • Don’t overstuff: It’s tempting, but overfilling the bread can lead to it splitting while cooking.


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