Shortcut Cinnamon Roll French Toast with Satsuma-Vanilla Syrup

Shortcut Cinnamon Roll French Toast with Tangerine-Vanilla Syrup

This fun recipe elevates simple cinnamon rolls to a delicious breakfast treat of French Toast. Any purchased or homemade cinnamon rolls can be used, even those which are a bit stale. Topped with homemade Satsuma tangerine and vanilla syrup.
Course Breakfast
Cuisine American
Keyword cinnamon roll French toast, tangerine vanilla syrup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1 (makes 1 1/4 cup Satsuma-Vanilla syrup (French toast yield by your choice of quantity))
Calories 189 kcal
Author Toni Dash


Ingredients for each French Toast serving:*

  • 2 Cinnamon rolls (1 -2 per person depending on size)**
  • 1 Egg
  • 1 ½ tablespoon Milk
  • ½ teaspoon Vanilla extract
  • 1 tablespoon unsalted Butter

Ingredients for Tangerine-Vanilla Syrup:

  • Juice of 6-7 Satsuma or other variety tangerine (total yield 2 cups juice between tangerines and orange below)
  • Juice of 1 Cara Cara or Blood Orange
  • 1 1/2 teaspoon Arrowroot Starch (can substitute cornstarch)
  • 2 tablespoons warm Water
  • ¼ cup Honey
  • ½ teaspoon Vanilla Extract
  • Optional: ¼ - ½ teaspoon tangerine or orange zest


Instructions for making the Tangerine-Vanilla Syrup:

  1. In a small bowl combine the arrowroot starch and water; whisk until dissolved.
  2. In a medium saucepan over medium heat combine tangerine juice, orange juice, starch-water mixture, honey, vanilla extract (and zest if adding it for a marmalade flavor). Whisk to combine and dissolve the honey. Note: Taste the mixture. Citrus fruits vary with regard to sweetness. If the mixture is not sweet enough for your taste, add honey by the teaspoon full until it is sweet enough. The cinnamon rolls are sweet so the syrup does not need to be overly sweet unless you desire that.
  3. Bring mixture to a boil and reduce to a low simmer, stirring often. Allow to simmer for 20 minutes. Remove from heat and allow to fully cool. The mixture will begin to thicken while cooking but will fully thicken when cooled.

Instructions for making Cinnamon Roll French Toast:

  1. Slice cinnamon rolls horizontally making slices approximately ¾ inches thick (2-3 slices per cinnamon roll).
  2. In a shallow flat-bottom bowl or pie pan, combine egg, milk and vanilla; whisk until egg is lightly beaten and the mixture is fully combined.
  3. Place slices of cinnamon roll into the egg-milk mixture. Allow them to sit on each side for a few minutes to soften and soak up some of the liquid.
  4. Heat a skillet over medium-high heat. Melt butter in the skillet. Place coated cinnamon roll slices in the heated skillet and heat until browned on each side (approximately 1 minute per side) to your liking. Remove from heat.
  5. Serve Cinnamon Roll French Toast with the Tangerine Syrup when warm.

Recipe Notes

*The egg wash amount detailed in the ingredients should be enough for about 4 cinnamon rolls worth of French toast. The recipe can be doubled.

**To make French toast gluten free I recommend using Udi’s gluten free cinnamon rolls.

Nutrition Facts
Shortcut Cinnamon Roll French Toast with Tangerine-Vanilla Syrup
Amount Per Serving
Calories 189 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 196mg65%
Sodium 88mg4%
Potassium 60mg2%
Carbohydrates 2g1%
Sugar 1g1%
Protein 6g12%
Vitamin A 590IU12%
Calcium 50mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.