Name: Cinnamon Roll French Toast Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 can refrigerated cinnamon rolls (12–16 oz); 3 large eggs; ¼ cup milk or cream; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; 2 tablespoons butter, for cooking; Optional: icing from cinnamon roll package, powdered sugar, maple syrup for serving

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I combine soft cinnamon rolls with a French toast‑style batter to make bite‑sized, golden, gooey treats. Warm, sweet, and perfect for brunch or dessert when I want something special without too much fuss.

Cinnamon Roll French Toast Bites

Why You’ll Love This Recipe

I love this recipe because:

It’s quick to pull together — no yeast rising or complicated dough involved.
Those cinnamon rolls give maximum flavor with minimal effort.
Bite‑sized pieces are fun to eat and share.
There’s flexibility: I can use store‑bought or homemade cinnamon rolls.
The contrast of crisp outside and soft, custardy inside is irresistible.

Ingredients

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

1 can refrigerated cinnamon rolls (12‑16 oz)
3 large eggs
¼ cup milk (or cream for richer taste)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons butter for cooking
Optional: icing from the cinnamon roll package, powdered sugar, maple syrup for serving

Directions

Open the can of cinnamon rolls and cut each roll into 4 bite‑sized pieces. I like to make sure they’re not too large so each one browns well.
In a bowl, whisk together the eggs, milk (or cream), vanilla extract, and ground cinnamon until smooth.
Gently dip each cinnamon roll piece in the egg mixture, coating all sides but not soaking so long it falls apart.
Heat a skillet or griddle over medium heat, melt the butter.
Cook the coated bites in batches: about 2‑3 minutes per side, flipping carefully until golden brown and cooked through.
Remove from skillet. Drizzle with the included icing and/or top with powdered sugar or maple syrup. Serve warm.

Servings and timing

Yields about 24 bites (depending on size)
Prep time: ~ 10 minutes
Cook time: ~ 15 minutes
Total time: about 25 minutes

Variations

Use homemade cinnamon rolls instead of canned.
Add chopped nuts (such as pecans or walnuts) for texture.
Mix in diced fruit (apples or pears work great) for a fruity twist.
Use flavored syrup (maple, caramel, etc.) or even drizzle chocolate.
For a spiced version, substitute or add pumpkin pie spice or nutmeg along with cinnamon.

storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooled bites; they’ll last about 1‑2 months.
Reheating: Best reheated in the oven or air fryer to restore some crispness. Avoid microwave unless in a pinch (microwave tends to make them soggy).

FAQs

What if I don’t have refrigerated cinnamon rolls?

I can use thickly sliced brioche or challah, sprinkle extra cinnamon sugar, and approximate the flavor. It won’t be exactly the same swirl, but still delicious.

Can this be baked instead of pan‑fried?

Yes. I arrange the custard‑dipped bites on a parchment‑lined baking sheet and bake at about 190‑200°C (375‑400°F) for 10‑15 minutes, flipping halfway so both sides crisp up.

How can I make them less sweet?

I simply skip the icing, reduce added sugar, or serve with fresh fruit or yogurt instead of syrup. The egg mixture still gives richness without overwhelming sweetness.

Can I prepare ahead of time?

I can pre‑cut the rolls and mix the custard ahead, but I prefer to cook just before serving so they stay crisp and warm. If made ahead, I reheat in oven at around 175‑180°C (350°F) for just a few minutes.

What’s the best way to avoid soggy bites?

Don’t soak the roll pieces too long in the egg mixture. Use slightly firm or cold dough. Also, cook on a hot skillet so the outside sets quickly, which helps trap the moisture inside rather than letting them go soggy.

Conclusion

I always find that Cinnamon Roll French Toast Bites hit the spot when I want comfort food that feels special but doesn’t take all morning. With soft, cinnamon‑swirled dough, warm custard coating, and a golden crisp exterior, they’re one of my favorite weekend treats. If I try one variation or topping, I often go back to the classic version — it’s that good.