Cinnamon Roll French Toast Bites (Printer-friendly)
Golden cinnamon roll pieces soaked in vanilla custard and skillet-cooked until crispy.
# What You Need:
→ Cinnamon Roll Bites
01 - 1 can (12 oz) refrigerated cinnamon roll dough, quartered
02 - 1 tablespoon unsalted butter, melted
→ French Toast Batter
03 - 2 large eggs
04 - 1/2 cup whole milk
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - Pinch of salt
→ For Serving
08 - Reserved icing from cinnamon roll package
09 - Maple syrup (optional)
10 - Fresh berries (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Quarter each cinnamon roll and arrange pieces on prepared baking sheet. Brush with melted butter.
03 - Bake for 8–10 minutes until lightly golden and just cooked through. Let cool slightly.
04 - In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, and salt until smooth.
05 - Heat a large nonstick skillet over medium heat. Lightly grease with butter or nonstick spray.
06 - Dip baked cinnamon roll pieces in egg mixture, coating all sides thoroughly.
07 - Working in batches, cook coated bites in skillet for 1–2 minutes per side until golden brown and set.
08 - Transfer to serving plate. Warm reserved icing in microwave for 10–15 seconds, drizzle over bites. Serve immediately with maple syrup and fresh berries if desired.
# Expert Tips:
01 -
- You get all the comfort of cinnamon rolls without the hour-long wait for dough to rise
- The custardy outside gives way to that soft cinnamon swirl middle, creating texture magic in every bite
02 -
- Working quickly when dipping prevents soggy bites that fall apart in the pan
- Letting the pre-baked pieces cool for even two minutes helps them hold together during the egg bath
03 -
- Don't overcrowd the pan when frying, or you'll end up steaming instead of getting that gorgeous crust
- Room temperature eggs whisk into a smoother custard that coats more evenly