Cinnamon Roll French Toast Bites (Printable)

Bite-sized cinnamon rolls dipped in vanilla custard, pan-fried to golden perfection, and topped with warm icing for the ultimate breakfast treat.

# What You Need:

→ For the Cinnamon Roll Bites

01 - 1 can refrigerated cinnamon roll dough (12 oz, 8 rolls), quartered
02 - 1 tablespoon unsalted butter, melted

→ For the 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:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Quarter each cinnamon roll and arrange pieces on the 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 well combined.
05 - Heat a large nonstick skillet over medium heat and lightly grease with butter or nonstick spray.
06 - Dip baked cinnamon roll pieces in the egg mixture, coating all sides evenly.
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, then drizzle over bites. Serve immediately with maple syrup and fresh berries if desired.

# Expert Advice:

01 -
  • Takes regular French toast from ordinary to absolutely extraordinary with almost zero extra effort
  • The bite sized format means everyone gets their fair share of the crispy edges
  • Perfect for feeding a crowd because they reheat beautifully and look impressive on a platter
02 -
  • Dont skip the initial bake of the cinnamon roll pieces or they will unravel and fall apart when you dip them in the custard
  • Let the baked pieces cool slightly before dipping, otherwise the hot dough will cook the egg on contact and you will not get that proper French toast texture
  • Work quickly when dipping and cooking, because the pieces can get soggy if they sit in the custard too long
03 -
  • Use tongs to dip and transfer the pieces to keep your fingers clean and avoid breaking the dough
  • If the reserved icing is too thick to drizzle, whisk in a tiny drop of milk until it reaches the perfect consistency

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