Cinnamon Roll French Toast Casserole (Instant Pot) + GIVEAWAY

Cinnamon roll French toast casserole is one of my new go-to breakfasts. It is a breeze to make in just 30 minutes and can be made right in the Instant Pot saving you oven space for another great recipe like our gluten-free breakfast casserole. 

Thank you to Canyon Bakehouse for sponsoring this recipe and GIVEAWAY

Cinnamon Roll French Toast Casserole

Oh my goodness, if you love our gluten-free cinnamon rolls, then you are going to want to eat this Instant Pot cinnamon roll French toast casserole right up! 

This dish is made with my favorite Canyon Bakehouse bread that is so soft and flavorful. I love that you don’t have to use stale bread for this recipe so you can literally wake up and feel like this meal and make it in under 30 minutes. 

While I used their 7-grain bread variety, you can easily use the mountain white, ancient grain, cinnamon raisin, mountain white, honey oat or Hawaiian sweet breads. Any of them work great in this recipe!

Are cinnamon rolls breakfast or dessert?

That is the great debate isn’t it? While cinnamon rolls are traditionally eaten for a decadent Christmas breakfast great with our gluten-free eggs Benedict casserole they are great as a dessert as well. 

When you make up this dish, you can serve it up as a dessert or a breakfast. You decide…

How to make cinnamon roll French toast casserole

• Start by cutting 7 pieces of gluten-free bread into cubes and place in a 4 cup glass container
• In a measuring cup, whisk 3 eggs
• Add 1/3 C milk, 1/4 C brown sugar, 1 tsp cinnamon, 1/8 tsp salt, 1/8 tsp. allspice and 1/4 tsp. fresh ground nutmeg
• Whisk well and pour over the bread 
• Top with 3 T chopped butter
• Add 1/4 C brown sugar and 1/4 C chopped pecans
• Cover with aluminum foil and place on a trivet in the Instant Pot
• Add 1 C water to the pot and cook on manual for 26 minutes followed by natural release
• In a mixing bowl, combine 2 T butter, 1 tsp. gluten-free vanilla extract and 2 oz. cream cheese
  
• Add 2 C powdered sugar and mix well
• Place frosting in a piping bag, cut a tip in the bottom and drizzle on the cooked French toast casserole
• Serve everything nice and hot

What goes good with cinnamon rolls?

I personally love a good egg dish like fried egg avocado toast from Vegetarian Mamma with cinnamon rolls. However, if you want to go all out on decadent breakfast dishes, our gluten-free pancakes or gluten-free waffles are a great addition. 

Can you store leftovers easily?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just heat in the microwave before serving again.

Other delicious Instant Pot recipes…

50 Gluten-Free Instant Pot Recipes

Instant Pot Gluten-Free Mac and Cheese

Instant Pot Hamburger Soup

So are you ready to win $50 worth of Canyon Bakehouse products AND a $50 gift card to anywhere you want?! Enter below…

 a Rafflecopter giveaway

Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!

NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!

Cinnamon Roll French Toast Casserole

5 from 10 votes

Cinnamon roll French toast casserole is one of my new go-to breakfasts. It is a breeze to make in just 30 minutes and can be made right in the Instant Pot saving you oven space for another great recipe like our gluten-free breakfast casserole. 

PRINT RECIPE

Prep Time: 10 mins

Cook Time: 26 mins

4 mins

Total Time: 40 mins

Course: Breakfast

Cuisine: American

Keyword: breakfast, gluten-free french toast, Instant Pot

Servings: 8

Calories: 394kcal

Ingredients

• 7 slices Canyon Bakehouse gluten-free bread
• 3 eggs
• 1/2 C milk
• 1/4 C brown sugar
• 1 tsp cinnamon
• 1/8 tsp Real Salt
• 1/8 tsp allspice
• 1/4 tsp nutmeg
• 1/4 C pecans, chopped
• 3 tbsp butter
• 1/4 C brown sugar
• 2 tbsp butter
• 1 tsp gluten-free vanilla extract
• 2 oz cream cheese
• 2 C powdered sugar

Instructions

• Start by cutting 7 pieces of gluten-free bread into cubes and place in a 4 cup glass container
• In a measuring cup, whisk 3 eggs
• Add 1/3 C milk, 1/4 C brown sugar, 1 tsp cinnamon, 1/8 tsp salt, 1/8 tsp. allspice and 1/4 tsp. fresh ground nutmeg
• Whisk well and pour over the bread 
• Top with 3 T chopped butter
• Add 1/4 C brown sugar and 1/4 C chopped pecans
• Cover with aluminum foil and place on a trivet in the Instant Pot
• Add 1 C water to the pot and cook on manual for 26 minutes followed by natural release
• In a mixing bowl, combine 2 T butter, 1 tsp. gluten-free vanilla extract and 2 oz. cream cheese
• Add 2 C powdered sugar and mix well
• Place frosting in a piping bag, cut a tip in the bottom and drizzle on the cooked French toast casserole

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just heat in the microwave before serving again.

Nutrition

Calories: 394kcal | Carbohydrates: 59g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 257mg | Potassium: 84mg | Fiber: 1g | Sugar: 46g | Vitamin A: 494IU | Calcium: 84mg | Iron: 1mg

Share: