I just finished eating my first french toast cinnamon bun a few minutes ago.  And this is a school morning.  It’s pretty rare for me to post before school, but you need to know about this recipe now.  My only regret about it is that I’ve spent 28 years of my life not eating this.  So out into the world the recipe goes.

I had this idea while running yesterday.  I’m thinking I need to run more. You see, cinnamon buns are great…but making them from scratch is a lot of work. Definitely not something you make on the spur of the moment on a working morning.  But these are quick and easy!  Enter the era of the spontaneous cinnamon bun! A weekend luxury no more.

These are, of course way more healthy than your average cinnamon bun (it may be an exaggeration even using the word healthy and ‘average cinnamon bun’ in the same sentence. Here’s why these are great:

  • No refined sugar
  • A source of protein–each serving gets an egg!  Starting your day with some protein helps keep your blood sugar stable for the day.
  • Fiber rich (as long as you’re using a good bread).
  • So delicous!

They’re even neat enough that you could eat them as a finger food on your way out the door.

I spent a maximum of 10 minutes throwing these together this morning..then they did bake for 18 minutes, but I was off getting ready while that was happening.



French Toast Cinnamon Buns
Recipe type: Breakfast, dessert, snack
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 slices of bread (mine were quite square, and 7 grain--pick something healthy!)
  • 2 eggs
  • splash milk
  • ⅓ cup date paste
  • 1 T cinnamon
  • ½ t nutmeg
  • oil for greasing muffin tins (I used coconut oil)
  1. Preheat oven to 360
  2. Make date paste if you don't have any on hand (puree ⅓ cup pitted dates soaked in about 2.5 ounces of water). Stir in cinnamon.
  3. Crack your eggs, and whisk with a splash of milk in a shallow dish.
  4. Cut bread slices lengthwise, and dip in egg mixture. I let them sit here for a couple of minutes.
  5. Grease your muffin tins.
  6. Thickly spread date mixture on 1 side of bread, and roll up. Place in greased muffin tin.
  7. Bake 18-20 minutes.
While you need to bake these in the muffin pans, they did hold their shape quite nicely once baked! I served these without any syrup as a finger food...just like cinnamon buns! If you have those freestanding silicone muffin liners, it's great to make these ahead and just heat up the ones you plan on eating!
Next I want to add some cooked apples into these guys…and maybe some coconut another day.  I also want to make a PB and J version.  Any cinnamon bun variation you can make, you can make with these!

What flavour combo would you make?

Lauren Breuer

Author Lauren Breuer

More posts by Lauren Breuer

Join the discussion 4 Comments

  • Natalie MacLean says:

    Hi Lauren,
    Great post on the French Toast Cinnamon Buns! Please e-mail me at natdecants@nataliemaclean.com. It’s about wine of course 🙂

  • Julie says:

    Hi Lauren!

    I absolutely love your recipes 🙂
    However, I’m not a fan of dates — any ideas of what I can use as an alternative in these cinnamon buns?


    • Lauren says:

      Hi Julie! Thanks for stopping by1 I promise they don’t taste the dates…but if you wanted to try another alternative maybe mashed banana would work as it’s also naturally sweet. Just make sure it’s a ripe banana! You could try putting any different type of fruity compote as long as it’s got some stickiness to it.

      Happy holidays and let me know how it goes!

Leave a Reply

Rate this recipe: