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
Instructions
- Cut each cinnamon roll into 4 bite-sized pieces.
- In a bowl, whisk together eggs, milk, vanilla extract, and cinnamon until smooth.
- Dip each roll piece in the egg mixture briefly to coat all sides.
- Heat butter in a skillet over medium heat.
- Cook the dipped pieces in batches for 2–3 minutes per side until golden and cooked through.
- Remove from skillet. Drizzle with icing or top with powdered sugar or maple syrup. Serve warm.
Notes
- Use homemade cinnamon rolls for a from-scratch version.
- Add chopped nuts or diced apples for extra texture and flavor.
- Bake instead of pan-fry: 375–400°F (190–200°C) for 10–15 minutes, flipping halfway.
- Swap in pumpkin pie spice or nutmeg for seasonal flavor.
- Reheat in oven or air fryer to restore crisp texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 bites
- Calories: 120
- Sugar: 7g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
