If you’ve ever woken up on a Saturday thinking, "I should make something epic for breakfast, but I also barely want to get out of my pajamas," then oh boy, do I have a recipe for you. These Cinnamon Roll French Toast Bites are like, well, a warm hug from your favorite aunt (the one who sneaks you extra dessert, not the one who brings carrot sticks to family parties). The first time I made these was actually out of desperation, after burning my attempt at pancakes, and my kids still haven’t stopped asking for them. Now it’s a minor family legend: The Great Pancake Crisis of 2019 led to cinnamon-y perfection. And yes, I definitely ate a few straight form the pan while pretending to “taste test.”
Why You'll Love This (Seriously, It's a Crowd Pleaser)
I typically make this when, honestly, I just want breakfast to taste like dessert—without the guilt of eating actual cinnamon rolls before noon (not that I haven’t tried). My family goes absolutely bonkers over these; they disappear faster than socks in a dryer. Oh, and if you’ve ever had trouble flipping French toast perfectly—me too! That’s why I love these little bites. No flipping anxiety. They’re forgiving. Plus, if you add a side of fruit, you can almost convince yourself they’re healthy. (Almost, anyway.)
Gather Your Ingredients (Swaps Welcome!)
- 1 loaf of soft white bread (but, I’ve totally used brioche or even stale sandwich bread in a pinch—nobody complained)
- 3 large eggs (sometimes 4 if mine seem tiny—farm eggs, you know)
- ¾ cup milk (whole, but 2% or oat milk work fine—my neighbor swears by the oat version)
- 3 tablespoon granulated sugar (my grandma insisted on using brown sugar, and honestly, it adds a nice flavor)
- 1 tablespoon ground cinnamon (I once ran out and used pumpkin pie spice—surprisingly good?)
- 1 teaspoon vanilla extract (the good stuff if you have it; I’ve used imitation in a pinch)
- Pinch of salt (I sometimes forget this and nobody notices, but it’s probably better with)
- Butter for frying (or use oil, but it’s less… buttery. Go figure.)
- For the glaze: ½ cup powdered sugar + 2-3 teaspoon milk + ½ teaspoon vanilla (or skip the glaze, it’s still tasty—I do when I’m feeling lazy)
How I Make These Cinnamon Roll French Toast Bites (With a Few Tangents)
- First, slice your bread into cubes—think about the size of a big dice. Doesn’t have to be perfect; mine are never quite even. Toss 'em in a big bowl.
- In another bowl, whisk the eggs, milk, sugar, cinnamon, vanilla, and salt. Try to whisk until it looks smooth; if there’s a little cinnamon clumping, don’t sweat it. I used to use a fork, but a whisk is quicker.
- Pour the egg mixture over your bread cubes. Gently fold everything so the bread gets coated but doesn’t turn to mush—be gentle! This is where I usually sneak a bite (not raw egg, just a cinnamon-y cube... ok, maybe not my best idea).
- Let it sit for a couple of minutes while you heat a big frying pan over medium heat. Add a slab of butter (about a tablespoon, or “enough to make Paula Deen proud”).
- Once the butter is foamy, dump in the soaked bread cubes. Spread them out, try to get a single layer. Let them cook for 2-3 minutes, then use a spatula to toss them around so all sides get golden brown. Sometimes, I end up with one side a little too crispy, but it’s all flavor, right?
- While that’s cooking, whisk up the glaze—just powdered sugar, a splash of milk, and vanilla. Adjust the milk until it’s pourable but not watery. (A spoon test works best—if it slides off, you’re good).
- Once the bites are golden and tasty-looking, take them off the heat. Drizzle the glaze right on top, or serve it on the side for dipping if you like things neater. My kids just go all in, so we end up with sticky fingers every time.
Stuff I Learned (Sometimes the Hard Way)
- If you soak the bread too long, it turns into a weird bread pudding. Still edible, but not “bites.”
- Don’t crowd the pan. Seriously, just do two batches if you have to. Otherwise, you get steamed soggies, not crispy bites. Learned that the messy way.
- Actually, I find it works better if you let them cool for a minute before glazing. The glaze doesn’t melt instantly and stays prettier.
How I’ve Mixed It Up (And What Flopped)
- Once I tried adding chopped apples—worked surprisingly well! Adds a pie vibe.
- Used chocolate chips instead of cinnamon once. Not bad, but not the same magic, honestly.
- Sprinkled chopped pecans once on a whim. Tasty, but the kids picked them all out, so maybe not for everyone.
- I did try making this with gluten-free bread—was a bit dense, but still good with extra glaze.
Equipment: What You Really Need (And What You Can Improvise)
Nonstick frying pan is ideal, but I’ve used my old cast iron with more butter (because that thing sticks like crazy). If you don’t have a whisk, a fork will do; just put a little elbow grease into it. I’ve even used a big baking tray and done it in the oven—takes longer, but it works for a crowd.
Will It Keep? (If You Have Leftovers, That Is)
Store any leftovers in an airtight container in the fridge. They’re still pretty good the next day, maybe even better (if slightly less crispy, but a quick zap in the toaster oven fixes that). Though honestly, in my house, it never lasts more than a day! Reheating in a skillet works too, if you want to pretend you just made them fresh.
How I Serve These (And Family Breakfast Rituals)
I usually pile these up in a big bowl, glaze drizzled all over, and hand out forks. My partner insists on a side of crispy bacon for salty contrast (I think he’s onto something). Sometimes we add fresh berries or a dollop of Greek yogurt (so we can say it’s a balanced meal, right?). If it’s a holiday, I let the kids sprinkle on colorful sugar—they love it, even if it looks a bit wild.
Things I’ve Learned From Messing Up (So You Don’t Have To)
- I once tried to rush the soaking step and ended up with dry, sad cubes. Let them sit and really soak up the egg mixture.
- Don’t use super fresh bread—it just falls apart. Day-old is perfect. Or, if it’s too dry, give it an extra splash of milk.
- If you’re glazing while they’re in the pan (I got impatient), the glaze just melts into the butter. Tasty, but not pretty.
Real Questions I Get Asked All The Time
- Can I make these with store-bought cinnamon rolls instead of bread?
- Hmm, I mean, you probably could—but they’d be, like, double cinnamon overload. I haven’t tried it. If you do, let me know how it goes!
- Is there a dairy-free version?
- Sure, just use oat milk or almond milk, and swap the butter for coconut oil or a vegan spread. Actually, I think the coconut oil version tastes pretty good, but you lose a bit of that classic buttery French toast flavor.
- Can I freeze them?
- Technically yes, but they tend to go a bit soggy when you reheat. I’d say make a fresh batch if you can.
- What if I don’t have powdered sugar for the glaze?
- No biggie! You can skip it. Or check out how to make your own powdered sugar if you want.
- Do you have a video of this?
- Not yet! But I usually check Tasty for quick breakfast videos if you’re a visual learner.
Oh, and quick side note: If you’re ever in Brisbane and want to try the real-deal cinnamon rolls, check Mister Buns—they know what’s up!
Anyway, hope you love these as much as we do. Let me know how your experiment turns out or if you find a wild new variation. Happy breakfasting!
Ingredients
- 1 can (12 oz) refrigerated cinnamon roll dough, cut into bite-sized pieces
- 2 large eggs
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup (optional, for serving)
- Icing from cinnamon roll package
Instructions
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1Cut the refrigerated cinnamon roll dough into bite-sized pieces and set aside the icing.
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2In a medium bowl, whisk together eggs, milk, vanilla extract, and ground cinnamon 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 a single layer.
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5Cook for 2-3 minutes per side, turning until all sides are golden brown and cooked through.
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6Drizzle the reserved icing over the warm French toast bites and serve with maple syrup if 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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