Cinnamon Roll French Toast Bites (Printable)

Bite-sized cinnamon rolls dipped in vanilla custard and cooked until golden

# What You Need:

→ Cinnamon Roll Bites

01 - 1 can (12 oz) refrigerated cinnamon roll dough, quartered into 32 pieces
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

→ Serving

08 - Reserved icing from cinnamon roll package
09 - Maple syrup (optional)
10 - Fresh berries (optional)

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Quarter each cinnamon roll into 4 pieces and arrange on prepared baking sheet. Brush pieces with melted butter.
03 - Bake for 8-10 minutes until lightly golden and just cooked through. Let cool slightly.
04 - In medium bowl, whisk together eggs, milk, vanilla, cinnamon, and salt until smooth.
05 - Heat 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, then drizzle over bites.
09 - Serve immediately with maple syrup and fresh berries if desired.

# Expert Tips:

01 -
  • They come together in under 30 minutes but taste like you spent all morning at the stove
  • The cinnamon roll dough gives you that classic pastry flavor without any yeast work
  • Perfect for feeding a crowd since everyone can grab their own bites
02 -
  • Don't skip the pre baking step because raw cinnamon roll dough won't cook through properly during the quick French toast frying
  • Work in batches when cooking the bites so the skillet doesn't get crowded, which causes them to steam instead of getting that golden crust
  • The bites are best served immediately, but you can keep them warm in a 200°F oven if you're cooking for a crowd
03 -
  • Pat the baked cinnamon roll pieces slightly dry with paper towels before dipping so the custard adheres better
  • Let the dipped bites drain for a second on the edge of the bowl before adding them to the hot skillet

Go Back