I’m leaning into my millennial tendencies today when I proclaim to the Internet that I love brunch. Perhaps it is partly a millennial thing, partly a “I -was-raised-in-NJ-diner-capital-of-the-universe” thing, but I truly love nothing more than a cup of black (gross) coffee coupled with a stack of fluffy pancakes or French toast. But here’s the thing I have long struggled with in plant-based cooking: vegan French toast is difficult! Every time I attempt to make it, it sticks to the pan and creates a bready, goopy mess. Earlier this spring, I published a recipe for vegan challah bread (which I also subsequently turned into challah cinnamon rolls) and no matter how many attempts I made, I could not turn it into successful French toast. But digging back into my Christmas morning memory banks, a recipe came to me: Vegan French Toast Casserole.
I had planned to wait and share a different recipe right after sharing my challah bread recipe with all of you, but I am WAY too excited to postpone these challah cinnamon rolls! They take the exact same base dough as the bread and are rolled into the perfect, pillowy soft cinnamon rolls that melt in your mouth. Honestly, this cinnamon experiment was a total whim, but my love of sweets (and carbs) won out and here we are.