Name: Cinnamon Roll French Toast Bites
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 can refrigerated cinnamon rolls (with icing); 2 large eggs; ¼ cup milk (dairy or plant-based); 1 tsp vanilla extract; ½ tsp ground cinnamon; 2 tbsp butter (for cooking); Optional: Reserved icing from the cinnamon rolls; Optional: Maple syrup; Optional: Powdered sugar

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A hybrid of two beloved breakfast classics, these Cinnamon Roll French Toast Bites are soft on the inside, crisp on the outside, and irresistibly sweet. By combining store-bought cinnamon rolls with a quick custard soak, I get the rich flavor of French toast without the fuss. Finished with drizzled icing or maple syrup, this bite-sized treat is perfect for breakfast, brunch, or even dessert.

Cinnamon Roll French Toast Bites

Why You’ll Love This Recipe

I love how incredibly quick and easy this is—ready in under 20 minutes. Using refrigerated cinnamon rolls gives me a shortcut that still delivers on taste and texture. It’s a fun twist on French toast that’s perfect for kids, brunch gatherings, or when I’m craving something sweet without baking from scratch. Plus, it’s super customizable with different toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can refrigerated cinnamon rolls (with icing)
2 large eggs
¼ cup milk (dairy or plant-based)
1 tsp vanilla extract
½ tsp ground cinnamon
2 tbsp butter (for cooking)

Optional Toppings:

Reserved icing from the cinnamon rolls
Maple syrup
Powdered sugar

Directions

I start by cutting each cinnamon roll into 4 bite-sized pieces. I set aside the icing for later.
In a medium bowl, I whisk together the eggs, milk, vanilla extract, and cinnamon until smooth.
I dip each cinnamon roll piece into the custard mixture, making sure every side is well coated.
In a skillet over medium heat, I melt the butter and arrange the coated bites in a single layer. I make sure not to overcrowd the pan.
I cook each piece for 2–3 minutes per side until golden brown and slightly crisp.
Once cooked, I transfer the bites to a plate and drizzle with icing, maple syrup, or powdered sugar.

Servings and timing

This recipe makes about 16–20 bites, which is enough for 3 to 4 servings. It takes around 5 minutes to prep and 10 minutes to cook, so I have everything ready in about 15 minutes total.

Variations

When I want to switch things up, I like adding a pinch of nutmeg or using pumpkin spice in place of cinnamon. I’ve also swapped the icing with cream cheese drizzle for a tangier topping. If I’m avoiding dairy, I just use almond or oat milk and plant-based butter—still delicious.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a skillet for a few minutes or warm them in the oven at 300°F until heated through. I avoid the microwave—it makes them soggy.

FAQs

How do I keep the bites from getting soggy?

I make sure not to soak them too long in the egg mixture and cook them right away. A hot skillet also helps create a crispy exterior quickly.

Can I make these ahead of time?

I prefer making them fresh, but I can prep the cinnamon roll pieces and the custard the night before, then cook everything in the morning.

Can I bake these instead of frying?

Yes, I can bake them at 375°F on a lined baking sheet for about 10–12 minutes, flipping halfway. They won’t be as crisp but still taste great.

What’s the best type of milk to use?

I usually use whole milk for richness, but any milk works—even almond or oat milk for a dairy-free option.

Can I freeze them?

I don’t recommend freezing after cooking, as the texture changes. But I can freeze the unbaked, coated bites and cook them straight from frozen—just add a few more minutes to the cook time.

Conclusion

These Cinnamon Roll French Toast Bites are a dream come true when I want something warm, sweet, and comforting without spending hours in the kitchen. They’re easy to customize and quick enough for busy mornings or indulgent weekends. I always keep a can of cinnamon rolls on hand just in case the craving strikes.