Gluten-Free Cinnamon Roll French Toast Casserole
Published
If you love the gooey sweetness of a cinnamon roll but want to skip the work of baking individual rolls, this casserole is for you. Cubes of gluten-free bread are soaked in a rich mix of eggs, milk, and vanilla, then layered with brown sugar and cinnamon for that classic flavor everyone loves. A buttery crumb topping and simple vanilla glaze make it extra special. It is a warm, comforting breakfast that feels indulgent yet easy enough for any weekend morning or holiday brunch. And there’s even a way to make it dairy-free!
“Absolutely delicious! The aroma while it was cooking was heavenly. Best ever Cinnamon Roll!”
– Darla
My husband’s favorite breakfast is French Toast, and mine is cinnamon rolls, so I turn to this easy cinnamon roll French toast casserole. The smell of cinnamon and vanilla fills the kitchen, and I don’t have to work too hard to put it together. Cubes of gluten-free bread are soaked in a sweet custard, then layered with brown sugar, cinnamon, and melted butter for that classic cinnamon roll flavor. I like to bake it until golden and drizzle it with a simple vanilla glaze right before serving. It’s perfect for holidays, family brunches, or slow Sunday mornings when you want something cozy and homemade.
Gluten-Free Baking Tips
- Prevent a soggy center. If the middle turns out too soft, the egg-to-bread ratio may be too high or the dish too deep. Reduce the liquid slightly or bake a few minutes longer.
- For doughy cinnamon roll pieces. Cut the rolls into smaller ¼-inch slices so they bake evenly. If the top browns too quickly, cover with foil after 20–25 minutes.
- Make ahead. This casserole can be made ahead of time (even overnight) and refrigerated before baking, but do not add the crumb topping until right before baking.
Gluten-Free Cinnamon Roll French Toast Casserole
Ingredients
Bottom Layer
- 1 loaf gluten-free bread , toasted
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
Egg Mixture
- 6 large eggs, whisked
- 2 cups milk, dairy-free use almond, cashew or coconut milk
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- 1 tbsp pure vanilla extract
Crumb Topping
- 1 cup all-purpose gluten-free flour, I like Pillsbury gluten-free
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
Glaze
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp milk, dairy-free use almond, cashew or coconut milk
Instructions
- Preheat your oven to 350°F.
- Cut one loaf of the gluten-free bread into small pieces.
- Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. Remove from the oven when toasted and set aside.
- Spray a 13 x 9-inch baking dish with gluten-free cooking spray.
- In a small bowl mix together the ½ cup of brown sugar and tablespoon of ground cinnamon. Sprinkle the brown sugar mixture on the bottom of the 9×13 pan. Add the toasted bread pieces over the top of the brown sugar mixture.
- In a large measuring cup or medium-sized bowl whisk together the eggs, milk, granulated sugar, pure vanilla extract, and ground cinnamon until well blended. Pour the egg mixture evenly over the bread pieces.
Crumb Topping
- In a small bowl add the gluten-free flour, brown sugar, salt, ground cinnamon, and melted butter and mix until crumbly. Sprinkle the crumb mixture evenly over the top of the casserole.
- Bake for 1 hour on the middle rack. You can see if it is done by inserting a toothpick into the center of casserole and see if it comes out clean. You will also see the sides of the casserole pulling away from the sides of the pan when it is done. The casserole will also be firm and not jiggly when it's done. Please watch your casserole because all ovens are different.
Glaze
- Mix all of the ingredients of the glaze together in a small bowl until it’s nice and smooth. Allow the casserole to cool a few minutes before drizzling glaze on it and serving. Enjoy!
Notes
- Double the recipe and bake it in a 13×9-inch or 15×10-inch dish. You may need to add 5–10 minutes to the bake time; check the center for doneness.
- Sprinkle chopped pecans or walnuts on before baking to add crunch and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Cinnamon Roll French Toast Casserole Step by Step
Gather the ingredients: Gather all the ingredients together and preheat your oven to 350°F.
Toast the bread: Cut 1 loaf of gluten-free bread into small cubes, then spread them evenly on an ungreased baking sheet. Bake for 5–10 minutes, until nicely toasted and lightly golden. Keep a close eye since all ovens vary. Remove from the oven and set aside to cool slightly.
Prepare the baking dish and bottom layer: Spray a 13×9-inch baking dish with gluten-free cooking spray. In a small bowl, stir together ½ cup packed brown sugar and 1 tbsp ground cinnamon until well combined. Sprinkle this mixture evenly over the bottom of the prepared pan. Spread the toasted bread cubes over the brown sugar layer.
Mix the egg custard: In a large measuring cup or medium bowl, whisk together 6 large eggs, 2 cups milk (use almond, cashew, or coconut milk for dairy-free), ½ cup granulated sugar, 1 tbsp pure vanilla extract, and 1 tsp ground cinnamon until smooth and well combined. Pour the egg mixture evenly over the bread pieces, pressing gently so the bread absorbs the custard.
Make the crumb topping: In a small bowl, combine 1 cup all-purpose gluten-free flour (I like Pillsbury gluten-free), ½ cup packed brown sugar, 1 tsp ground cinnamon, and ¼ tsp salt. Stir in ½ cup melted unsalted butter until the mixture becomes crumbly. Sprinkle the crumb topping evenly over the top of the casserole.
Bake the casserole: Bake on the middle rack for 1 hour, or until the top is golden and a toothpick inserted in the center comes out clean. The sides should pull away slightly from the pan, and the center should be firm, not jiggly. Keep an eye on it since oven times can vary.
Make the glaze: While the casserole cools slightly, whisk together 2 cups powdered sugar, 1 tsp pure vanilla extract, and 2 tbsp milk (use almond, cashew, or coconut milk for dairy-free) in a small bowl until smooth.
Finish and serve: Drizzle the glaze evenly over the warm casserole before serving. Enjoy it warm for breakfast or brunch!
Serving Suggestions
This cinnamon roll French toast casserole is best served warm, right out of the oven, when the glaze is still slightly melty and the edges are golden and crisp. I love to serve it alongside crustless zucchini quiche for a well-rounded brunch. It’s perfect for holiday mornings, brunch with friends, or a cozy weekend breakfast. For a little extra indulgence, add a dollop of whipped cream or a drizzle of maple syrup before serving.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–45 seconds or warm the whole dish in a 325°F oven for about 10–15 minutes until heated through.
If you’d like to freeze it, wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating. The casserole keeps its flavor and texture best when reheated in the oven rather than the microwave.
This casserole can be made ahead of time and refrigerated before baking, but do not add the crumb topping until right before baking. To prep the night before: after cutting and combining everything through Step 4, cover and refrigerate overnight. In the morning, bake as directed (you may need 5-10 extra minutes).
The flavor was OK, but this had incredibly way too much sugar. The bottom layer of brown sugar isn’t necessary since you add the eggs on top and it just gets blended in, but you’re already adding sugar to the egg mix as well and then you have the sugar on top with the gluten-free flour and then you add more sugar with the powdered sugar icing.
I have made this twice and everyone flips for it. I use gluten free cinnamon raisin bagels instead. Forever staple
Recipe! Merry Christmas!
WAY too sweet! Ugh! Didn’t even use frosting…..Needs 1/2 the sugar and more eggs. Otherwise good.
Hi Janet, sorry the recipe was too sweet for you.
My loaf of Schar’s GF bread is only 14 oz. Is that the size you used for your recipe? Thanks in advance for this yummy sounding recipe!
Yes, 14 oz 🙂
This was a hit for our Easter brunch! The entire family loved it, even the none GF folks. It tasted like cinnamon rolls but was so much easier to make. After reading some of the reviews about the original recipe being a tad too sweet I ended up cutting the amount of sugar in the egg mixture down to 1/4 cup. This was actually perfect, sweet enough but not too sweet. I will definitely be making this again.
Thanks Lydia! Glad it was a hit 🙂
I have always made a cinnamon roll casserole for Christmas breakfast that uses Pillsbury cinnamon rolls. I was a little skeptical of this recipe but it did not disappoint. Both my husband and son who are not gf loved it. I prepared it the night before and it couldn’t be easier. This will be part of my Christmas breakfast from now on. Thanks so much for the recipe!
This was absolutely delicious! Next time I make it, I’ll try cutting the sugar in half as it is so sweet. Still good! I used a different GF bread and it worked great. Thank you for all of the delicious recipes!
Easy and delicious. special treat
Can you freeze?
Absolutely!
Perfect recipe for brunch parties. I use it everyime to give an option to gluten free, dairy free folks. it’s really delicious. It does have a lot of sugar so I’d like to find ways to reduce that.