So, let me tell you how these cinnamon roll French toast bites disappeared in my house…
Honestly, I started making these bites one snowy Saturday afternoon last winter, mostly out of sheer desperation for something sweet (and to warm the place up a bit). I had a can of cinnamon rolls staring at me and the tail end of a loaf of bread (all knobby bits, you know the ones), so I figured, “Why not mash the two together?” Well, let’s just say after my kids caught the scent, they wandered in like little dessert-seeking zombies. Seriously, even my dog looked hopeful. And every time since then, they've vanished quicker than you can say "don't touch, they're still hot!". Oh, pro tip—don’t try sneaking the first one while it's piping straight from the pan. I learned that the hard way.
Why You'll Love Making These (Or Maybe Hate How Fast They Go)
I make this when I want breakfast to feel a bit like a celebration, or sometimes for brunch when I've got friends dropping by (or, let's be honest, just because the weather's grim outside). My family loses the plot over these bites—no crumbs left, ever. They're like cinnamon rolls and French toast eloped and had tiny, delicious babies. Plus, and I say this as someone who has burnt more than one batch of actual cinnamon rolls, this is way less stressful. The mess is part of the fun (unless you’re the one doing dishes—then, sorry in advance). Oh, and I always get a bit bummed when I realize I've made too few. Maybe that's a me problem though?
What You'll Need (Plus Swaps & Cheeky Shortcuts)
- 1 can refrigerated cinnamon roll dough (Pillsbury if I’m feeling on-brand, but any store version works if you're not fussy)
- 3 large eggs (I’ve used medium in a pinch—no one noticed)
- ½ cup milk (whole milk is best, but I’ve used almond when the fridge is empty)
- 1 teaspoon vanilla extract (or splash extra if you can’t help yourself)
- 1 teaspoon ground cinnamon (my gran always said, "Cinnamon hides all sins." She was probably right)
- 2 tablespoon sugar (white or brown, or leave it out if you’re feeling less sweet)
- Butter or oil for frying (honestly, any is fine—use what you’ve got)
- Optional for topping: powdered sugar, maple syrup, or even the icing packet from the cinnamon rolls
Alright, Let's Get Cooking! (There's wiggle room here)
- First things first, pop open that can of cinnamon roll dough. (I always wince expecting the pop—don’t judge.) Chop each roll into bite-sized pieces. They don't have to be identical—rustic is a vibe.
- In a biggish bowl, whisk together eggs, milk, vanilla, cinnamon, and sugar. I sometimes go off-road here and chuck in a pinch of nutmeg if it’s lounging around. No harm.
- Toss your cinnamon roll bits into the eggy bath. Let them soak for a good two minutes—a bit longer if they seem dry. Give ’em a gentle shuffle so nobody’s left dry.
- Heat up a skillet over medium heat. Splash in some butter (or oil), let it melt, and then fish out your soaked cinnamon roll morsels and slap them in the pan, cut sides down. (This is where I usually sneak a piece if the kitchen gods are watching elsewhere.)
- Fry until the sides go golden and a tad crispy—about 2 minutes per side, but don’t stress if it goes a bit longer. Flip with a spatula (or fork, if that’s your life). If they look odd at this point, remember: It usually works out once the sugar caramelizes a bit.
- Once they're all done, I like to pile them on a platter and dust with powdered sugar, or drizzle with the cinnamon roll icing if I haven't eaten it straight off the spoon (no one saw, right?).
Some Notes I Stumbled Across (Often the Hard Way)
- If you forget to soak the bites long enough, they come out a little... tough. Actually, soaking them longer is better (but not an hour—ask me how I know).
- Slightly stale cinnamon rolls soak up the custard better. Who knew?
- I tried putting them on a baking sheet to keep warm in the oven, but, well, they crisp up a lot, so best to serve right away unless you don’t mind extra crunch.
Want to Mix It Up? Here’s What I’ve Played With
- I’ve swapped the cinnamon rolls for brioche once—nice, but didn’t have quite the gooeyness I love.
- Add-ins: Sometimes I throw in a handful of raisins or chocolate chips (my niece called them 'treasure' bites, which… cute, right?).
- Once I tried using gluten-free dough. Not my finest hour; they ended up a bit like chewy pebbles. Maybe you’ll have more luck—the journey continues.
- A dash of orange zest in the custard is pretty fantastic, if you happen to have it.
Kit You’ll Need (Or Improvise as Necessary)
- Nonstick skillet or frying pan (a well-seasoned cast iron works too—though it's heavier than my dog)
- Mixing bowl
- Whisk or a fork—either does the job
- If you haven’t got a spatula, just use tongs or, in a pinch, two forks. One time, I improvised with chopsticks. It was… entertaining.
How to Store (Assuming Any Survive)
Pop them in an airtight container and stash in the fridge. Lasts a couple of days just fine, though honestly, I don't think anyone in my house has ever left them alone that long. Reheat in the microwave, but they taste fab cold too—maybe even better, but that could just be me!
When & How to Serve (My Way, Anyway)
Big platter in the middle of the table, hands grabbing from every direction. At Christmas, I sprinkle crushed candy canes over the top—festive and a wee bit outrageous. Some folks swear by a drizzle of maple syrup; sometimes I go with fruit preserves (like this blueberry jam I found on Serious Eats—give it a shot if you fancy berry vibes). Also, coffee. Always coffee.
Pro Tips (AKA Oops, Don’t Do What I Did)
- Don’t try to rush the soaking—when I did, the middle stayed weirdly dry and the outside burned. Slow down just a minute, trust me.
- Use medium heat; I one time cranked it up because I was hungry, and what I got was burnt outside, gooey inside. Rookie move.
- Actually, letting them rest for 5 minutes before serving seems to make the flavors meld. Or… maybe that’s just wishful thinking?
Your Questions, Answered (No Such Thing as a Silly One!)
- Can I prep the bites ahead of time? Sure, but they’re definitely best fresh. If you must, you can soak and chill the dough overnight, then fry in the morning—though, to be honest, I think the texture’s a smidge off. Still edible!
- What if I don't have cinnamon roll dough? Try using cubed challah or even supermarket doughnuts sliced up. It'll be different, but hey, you never know till you try.
- Could I air-fry these? Ooh, I’ve actually tried that! It sort of works: 350°F for about 6-8 min, shaking halfway, but you miss that buttery sizzle. I prefer the pan.
- Is it too sweet for breakfast? Possibly. That’s between you, your sweet tooth, and your dentist. (But isn’t that what weekends are for?)
- My bites are sticking to the pan! Am I doomed? Not at all, just add more butter next time, or maybe try this cast iron pan trick from Bon Appetit if you’re working with sticky equipment.
Well, now I’ve talked (and snacked) my way through the whole thing—and if you manage not to eat half the batch as you cook, you’ve got more willpower than me. For more delicious chaos in the kitchen, check out Sally’s cinnamon rolls—she's a baking wizard!
Ingredients
- 1 can refrigerated cinnamon roll dough (with icing)
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Pinch of salt
- Maple syrup, for serving
Instructions
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1Preheat oven to 350°F (175°C) or heat a non-stick skillet over medium heat if cooking on the stove.
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2Cut each cinnamon roll into 4 bite-sized pieces and set aside.
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3In a medium bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon and salt until well combined.
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4Dip each cinnamon roll piece into the egg mixture, ensuring all sides are coated.
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5Melt butter in the skillet or on a baking sheet if using the oven. Arrange coated cinnamon roll bites and cook until golden brown on all sides, about 2-3 minutes per side, or bake for 10-12 minutes until cooked through.
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6Drizzle with cinnamon roll icing and serve warm with maple syrup.
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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