Picture layers of fluffy French bread coated in a decadent cinnamon-sugar blend and topped with a luscious cream cheese glaze. It’s part cinnamon roll, part French toast, and 100% delicious. Whether you make it for breakfast, brunch, or an afternoon snack, this is the easiest baked masterpiece to ever come out of your oven.
“It’s SO fun-looking,” said recipe taster Elizabeth Mervosh. “And I could honestly eat the whole thing.”
Ingredients
Bread
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cooking spray
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1/2 cup packed dark brown sugar
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2 tablespoons ground cinnamon
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1/4 teaspoon kosher salt
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2 (11 ounce) cans original French bread dough (such as Pillsbury)
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1/4 cup unsalted butter, melted and cooled slightly
Glaze
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3 ounce cream cheese, softened
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3/4 cup sifted powdered sugar
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3 to 4 tablespoons whole milk or half-and-half
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3/4 teaspoon vanilla extract
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1/4 teaspoon kosher salt
Directions
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Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease an 8.5- x 4.5-inch loaf pan with cooking spray and line with parchment paper, allowing 2 inches to hang over the long sides. Set aside.
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Prepare the bread: Stir together brown sugar, cinnamon, and salt in a small bowl until fully combined. Set aside. Place a sheet of parchment paper on a work surface. Unfurl 1 of the cans of dough and gently stretch and/or roll into a 10- x 12-inch rectangle. Brush 2 tablespoons of the butter evenly over the entire dough. Sprinkle half (about heaping 1/3 cup) of the cinnamon-sugar mixture to the edges of the dough to cover completely; lightly press and smooth out to adhere (there will be some that falls off).
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Cut dough sheet into 12 even rectangles (about 3- x 3 1/2 inches).
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Stack dough rectangles on top of each other. Carefully transfer stack to prepared pan with rectangles standing upright (like dominoes). Repeat with remaining can of dough, butter, and cinnamon-sugar mixture.
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Transfer loaf pan to the preheated oven and bake until puffed and golden, 40 to 45 minutes, tenting with foil after 30 minutes. Remove from oven and let cool in the pan for 5 minutes. Use parchment as handles to carefully lift loaf out of pan and onto a wire rack to cool to room temperature, about 30 minutes.
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While loaf cools, prepare the Glaze: Beat cream cheese in a medium bowl with an electric hand mixer until whipped. Add powdered sugar, 3 tablespoons of the milk, vanilla, and salt; beat until smooth and creamy, adding more milk, 1 1/2 teaspoons at a time, until desired consistency is reached.
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Drizzle desired amount of the glaze over warm or room temperature bread.
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Serve with remaining glaze on the side.
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Nutrition Facts (per serving)
391 | Calories |
11g | Fat |
64g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 391 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 6g | 30% |
Cholesterol 26mg | 9% |
Sodium 586mg | 25% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 3g | 10% |
Total Sugars 26g | |
Protein 9g | 19% |
Vitamin C 0mg | 0% |
Calcium 89mg | 7% |
Iron 3mg | 18% |
Potassium 140mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.