Cinnamon Roll French Toast Bites
Creamy, sweet, and utterly comforting — Cinnamon Roll French Toast Bites take two breakfast favorites and mash them together into bite-sized morning magic.
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Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Cutting Board
Ingredients
Cinnamon Roll Ingredients
- 1 can Refrigerated cinnamon rolls (with icing) Reserve icing for serving and cut each roll into 4 bite-sized pieces.
- 2 large Eggs Beaten until smooth.
- 1/4 cup Milk Whole or 2% for best texture.
- 1 teaspoon Vanilla extract Use pure if possible.
- 1/2 teaspoon Ground cinnamon Optional extra for more spice.
- 2 tablespoons Butter For cooking, unsalted or salted.
Optional Toppings
- Powdered sugar Sifted for a light finish.
- Maple syrup or reserved cinnamon roll icing Warmed slightly if desired.
Instructions
- Open the can of refrigerated cinnamon rolls and set the icing aside for later. Place the rolls on a cutting board and cut each roll into about four bite-sized pieces.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined and slightly frothy.
- Heat a large skillet over medium heat and add 1 tablespoon of butter to melt. Dip each cinnamon roll bite into the egg mixture, turning to coat every side, and let any excess drip off.
- Add coated cinnamon roll bites to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 2 to 3 minutes on each side, or until each bite is golden brown and warmed through. Work in batches if needed, adding more butter between batches.
- Remove cooked bites to a serving platter. Drizzle with the reserved icing from the cinnamon rolls or warm maple syrup, and sprinkle with powdered sugar if desired. Serve immediately while warm and tender. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in a 350°F oven for 6 to 8 minutes or in a skillet over medium-low heat until warmed through.