Cinnamon Roll French Toast Bites (Print View)

Bite-sized cinnamon rolls dipped in vanilla custard and cooked until golden. Drizzled with icing and ready in 30 minutes.

# What You Need:

→ For the Cinnamon Roll Bites

01 - 1 can (12 oz) refrigerated cinnamon roll dough (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 Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Quarter each cinnamon roll and arrange the 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.
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.
07 - Working in batches, cook the coated bites in the skillet for 1–2 minutes per side, until golden brown and set.
08 - Transfer to a serving plate. Warm the reserved icing in the microwave for 10–15 seconds, then drizzle over the bites. Serve immediately with maple syrup and fresh berries, if desired.

# Expert Tips:

01 -
  • Turns store bought dough into something that tastes like a fancy brunch restaurant treat
  • The inside stays custardy soft while outside gets perfectly golden and crisp
  • Ready in 30 minutes but looks like you spent all morning in the kitchen
02 -
  • The first bake is crucial because raw dough would disintegrate in the egg mixture, so do not skip this step even if you are feeling impatient
  • Do not let the bites soak in the batter or they will become heavy and dense instead of light and custardy
  • These are absolutely best served straight from the skillet, though you can keep cooked ones warm in a 200°F oven if you are feeding a crowd
03 -
  • Let the baked pieces cool for just 2 minutes before dipping so the egg coating sets properly without sliding right off
  • If the bites are browning too quickly in the skillet, reduce the heat slightly and cook them a bit longer
  • Any leftover bites can be reheated in a 300°F oven for 5 minutes, though they truly are best fresh

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