Ingredients
- 2 cans (8-count) refrigerated cinnamon rolls with icing
- 3 large eggs
- 1/2 cup whole milk or half-and-half
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- Optional: powdered sugar
- Optional: maple syrup
- Optional: fresh berries
Instructions
- Open cinnamon roll cans and set icing aside. Cut each roll into quarters.
- In a bowl, whisk eggs, milk, cinnamon, and vanilla extract.
- Heat a skillet over medium heat and melt butter.
- Dip each cinnamon roll piece into the egg mixture, coating lightly.
- Place pieces in the skillet in a single layer.
- Cook for 2–3 minutes per side, turning until golden brown and cooked through.
- Remove and place on a serving plate.
- Warm icing slightly and drizzle over the bites.
- Serve warm with optional toppings like powdered sugar, syrup, or berries.
Notes
- Do not oversoak pieces to prevent sogginess.
- Cook in batches to avoid overcrowding the pan.
- Use half-and-half for a richer texture.
- Add nutmeg or cardamom for extra spice.
- Best served fresh and warm.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.4g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 140mg
