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
Instructions
- Cut each cinnamon roll into 4 bite-sized pieces and set aside the icing.
- In a medium bowl, whisk together eggs, milk, vanilla extract, and ground cinnamon until smooth.
- Dip each cinnamon roll piece into the custard mixture, ensuring all sides are coated.
- Heat butter in a skillet over medium heat and arrange the coated bites in a single layer without overcrowding.
- Cook each piece for 2–3 minutes per side until golden brown and slightly crisp.
- Transfer the bites to a plate and drizzle with reserved icing, maple syrup, or powdered sugar.
Notes
- Add a pinch of nutmeg or pumpkin spice for variation.
- Use cream cheese drizzle instead of icing for a tangy flavor.
- Dairy-free? Use almond or oat milk and plant-based butter.
- Store leftovers in the fridge for up to 2 days.
- Reheat in a skillet or oven at 300°F—avoid the microwave.
- Bake instead of frying at 375°F for 10–12 minutes, flipping halfway.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 5 bites
- Calories: 220
- Sugar: 12g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
