Chatty Beginnings—Why I Love Making These
Okay, so, funny story—I first whipped up these Cinnamon Roll French Toast Bites one rainy Saturday when my kiddo looked up at me with those big eyes and said, "Can breakfast be dessert today?" (How do you even say no to that?) Anyway, I ended up making something that tasted like grandma's favorite cinnamon rolls collided with classic French toast—but turned bite-sized, so people actually stop and chat between mouthfuls. Or, you know, just eat more and pretend they're being polite.
I almost ruined my first batch by getting distracted binge-watching cinnamon roll recipe videos. But if I did it, you can too. Mess and all, these have become a weekend ritual in my house—right up there with arguing over who gets the last piece.
Why You’ll Love This (And When I Make It)
I pull out this recipe when I want to impress without stress. My family goes absolutely bonkers for it—especially right out of the pan, while they're still warm. Sometimes I even bust it out for brunch with friends; everyone thinks I’ve pulled some next-level pastry magic (little do they know it’s actually not that tricky). Oh, and if you have cream cheese in the fridge, don't skip the dip! Total game-changer.
And honestly, the best part? No need to roll dough (my one true kitchen nemesis). Plus, no one's complained yet when I've used stale bread. Trust me, I've tried all sorts, even that time I took a shortcut with store-bought cinnamon rolls—less magic, more mess—but let's not talk about that.
What You’ll Need (With My Personal Swaps)
- 6-8 thick slices of slightly stale bread (Brioche is dreamy, but white sandwich bread works. Sometimes I plunder my freezer for leftover challah, which is killer too)
- 3 large eggs
- ½ cup milk (or cream when I’m feeling extravagant; almond milk is fine if you have it—my cousin swears by oat milk, but I can’t quite commit)
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon (My grandmother insisted on Saigon cinnamon. I just use whatever I have, really)
- 1 teaspoon vanilla extract (Don't panic if you run out—maple syrup is a decent sub)
- Pinch of salt
- Butter for frying (Yeah, you can use oil, but butter gives that cozy, Charlotte-born flavor)
- Optional Cream Cheese Dip: 4oz (115g-ish) cream cheese, 2-3 tablespoons powdered sugar, splash of milk, drop of vanilla
How To Make 'Em (Don’t Stress If It Gets Messy)
- Cut your bread into chunky cubes (about the size of dice, maybe a bit bigger). And if some are lopsided—good. It looks rustic. Toss your cubes into a big bowl.
- In another bowl (I once did this in a giant mug; it works), whisk up the eggs, milk, granulated sugar, cinnamon, vanilla, and salt. This is where the kitchen already smells like a fancy bakery.
- Pour the eggy goodness over the bread cubes. Gently toss them. Actually, I find it works better if you use (clean) hands, just don't squash the bread to bits. Let it sit for 2-3 minutes so everything soaks in properly.
- Heat a fat tablespoon of butter in a big non-stick skillet over medium heat. Drop in the soaked bread cubes, turning them every so often until they’re golden brown and crisp-ish on all sides—maybe 6 or 7 minutes tops. Don't panic if some cubes brown faster than others; just call it "texture." Also, I always sneak a taste right here, risking slightly burnt fingers.
- If you want the dip (why wouldn't you?), mash cream cheese, powdered sugar, milk, and vanilla together in a bowl until smooth. No mixer? Elbow grease does the trick.
- Pile the French toast bites on a plate. Dust with cinnamon sugar or powdered sugar if you wanna get extra fancy. Dunk 'em in the dip, and watch them disappear.
Notes (Learned the Hard Way)
- I’ve made this with painfully fresh bread before—just doesn’t soak up the mixture right. Stale bread’s the way.
- Once I burned the first batch and realized my pan was too hot. Medium heat is key; low and slow is actually better here. On second thought, maybe err towards medium-low if your stove runs hot like mine.
- If you decide on extra cinnamon in the mix, knock yourself out. Sometimes I go a bit heavy (why not?), other days I regret it and dial it back next time.
- Nobody complains if you sneak chocolate chips into the mix (just saying).
If You Like To Mess With Recipes (Variations I’ve Tried)
- Use raisin bread for a surprise twist; it's got that nostalgic, after-school snack vibe.
- Swapped the cream cheese dip for caramel sauce once—overkill, but popular with the sugar fiends.
- I tried rolling the soaked bread in crushed cornflakes before frying. Honestly, it looked better than it tasted—too crunchy. Consider yourself warned.
Tools (And What If You’re Missing One?)
- Nonstick skillet or heavy frying pan (I’ve used an old cast iron—it works, though you’ll need more butter)
- Mixing bowls—or just use a salad bowl and a mug if you must; no judgment here
- A spatula for flipping (I've even used tongs, which feels goofy but gets the job done)
Where To Stash Leftovers—If You Have Any
Store any extras in an airtight container in the fridge—though honestly, in my house, it never lasts more than a day! If you do have some left, they reheat just fine in a toaster oven or a quick zap in the microwave. I actually think the flavors mellow and get deeper the next day (if you can resist eating them all, you’re stronger than I am).
How We Serve These (And Why It’s Our Thing)
Honestly? Sometimes straight out of the pan, standing around the stove, arguing over which pieces are the crispiest! For real brunch, I pop them on a big plate, scatter over more cinnamon sugar, and plunk the cream cheese dip in the middle for dunking. Sometimes I serve these on toothpicks to make it look fancy—my mom calls that "restaurant style." Oh, my daughter likes hers with sprinkles (don’t ask me why).
Once in a blue moon, we make a proper breakfast plate: pile of bites, heap of fruit, cup of strong coffee nearby. Pure weekend joy. For other brunch ideas, check out Sally’s Baking Addiction—her small batch cinnamon rolls are a serious treat, too.
My Little Pro Tips—AKA Learn form My Goofs
- Don’t overcrowd the pan. I once tried to do the whole batch at once; they steamed instead of crisped and, well, looked sad.
- Actually, letting the bread soak an extra minute or two makes a difference. If you rush it, you end up with dry bits that just aren’t the same.
- Use real butter if you can. I tried margarine once when I ran out (rookie mistake); not the same flavor hit.
FAQ—Folks Actually Ask Me These
Can I make Cinnamon Roll French Toast Bites ahead?
Sort of. You can cube and soak the bread the night before, but fry it right before eating. Otherwise—soggy city.
What’s the best bread to use?
Brioche or challah, if you’ve got it. White sandwich bread is honestly pretty decent, too! Multigrain’s a bit, I dunno, hearty for this? But hey, you do you.
Can I bake them instead of frying?
Yeah, I’ve done it. Spread on a sheet pan at 400°F/200°C, flip after 8-ish minutes, cook a bit more. Not as crisp but less messy!
How does the dip stay smooth?
Room temp cream cheese is your friend here. Cold cream cheese just... refuses to play nice (trust me, I found out the hard way).
Are these kid-friendly?
Absolutely! Though, prepare to wipe sugar fingerprints off your counters for the rest of the day. Worth it.
Hope you go wild with these Cinnamon Roll French Toast Bites! If you make them, tag me on social. Or just send an email—I'll probably be eating leftovers while I read it.
Ingredients
- 1 can refrigerated cinnamon rolls (8-count), cut into quarters
- 2 large eggs
- ⅓ cup milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoon butter, for frying
- 2 tablespoon maple syrup, for serving
- Cinnamon roll icing (from the can), for drizzling
Instructions
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1Open the can of refrigerated cinnamon rolls and cut each roll into quarters to create bite-sized pieces.
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2In a medium bowl, whisk together the eggs, milk, ground cinnamon, and vanilla extract until well combined.
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3Dip each cinnamon roll piece into the egg mixture, ensuring all sides are coated.
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4Heat butter in a large nonstick skillet over medium heat. Add the coated cinnamon roll pieces in batches, frying until each side is golden brown, about 2-3 minutes per side.
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5Remove the bites from the skillet and place them on a paper towel-lined plate to drain excess oil.
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6Serve the Cinnamon Roll French Toast Bites warm, drizzled with cinnamon roll icing and maple syrup as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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