French Toast Cinnamon Roll Cups
Prep time
Cook time
Total time
These ooey gooey french toast cinnamon roll cups are a portable mashup of french toast and cinnamon rolls. They are made from whole wheat sliced bread (no yeast or bread dough!) and come together in just 30 minutes!
Serves: 12 cups
For the sauce:
  • ½ cup brown sugar, packed into cup firmly
  • ¼ cup butter
  • 1 tablespoon honey
  • ¼ cup Blue Diamond Lightly Salted Almonds, chopped finely
  • 2 teaspoons water
For the buns:
  • 12 pieces whole wheat bread
  • 8 eggs
  • 3 teaspoons cinnamon
  • 3 teaspoons vanilla
  • dash of nutmeg (optional)
  • ½ cup Blue Diamond Lightly Salted Almonds, chopped finely
  • ¼ cup butter, small diced
  1. Preheat oven to 350 degrees.
  2. In a small saucepan heat brown sugar, butter, honey and almonds until melted. Add water 1 teaspoon at a time to loosen sauce (can add additional if needed). Boil while whisking constantly for 2 minutes.
  3. Line cupcake pan with 12 cupcake liners (use foil liners if you don't want to have to clean up pan as much, sauce will leak through paper liners) or spray thoroughly with non stick spray.
  4. Reserving half the sauce for topping the cups, spoon in sauce to bottom of liners.
  5. Cut crusts off of bread and slice in half lengthwise.
  6. Whisk eggs with cinnamon, vanilla and nutmeg (optional). Arrange cupcake pan, almonds and butter for easy access for assembly.
  7. Dip 2 slices of bread (2 "slices" equal 1 full piece of bread) into egg mixture and place on cutting board. Top each slice with almonds and 2 small dices of butter. Roll the first slice into a tight coil. Then wrap the second slice around the coil and transfer to the cupcake pan. Repeat with all remaining slices.
  8. Bake for 15 minutes.
  9. Top with remaining sauce and serve warm.
Recipe by The Adventure Bite at