Cinnamon Roll French Toast Bites Recipe
Let’s Talk About These Cinnamon Roll French Toast Bites
Alright, let’s be honest. I’m sharing this Cinnamon Roll French Toast Bites recipe because—well, because my kids basically started a petition for it. It all started one Saturday when I had a tube of cinnamon rolls staring at me on the countertop (eyeing me like, “Make something epic already, will ya?”). So instead of the usual breakfast routine, I Frankensteined together all our weekend favorites, and what do you know? Pure breakfast chaos, but in the best way. The dog ate two off the counter, my oldest burned her tongue, and we were sticky but smiling—classic.
Why You’ll Love This (or, When I Like to Make It)
I make this when it’s raining, or when it’s not—really, whenever someone is grumpy and needs a pick-me-up. My kiddos go wild for the bite-sized thing (and honestly so does my husband). Sometimes the cinnamon roll tubes are on sale and I grab a couple, stashing them away for, you know, emergencies. One thing: these are way less fussy than actual cinnamon rolls, and no long waiting for dough to rise (round of applause from my impatient self). If you’ve ever felt French toast is just a bit too… square? This is for you. Minis, but mighty.
Your Shopping (aka Scrounging) List
- 1 can (about 8 rolls) of refrigerated cinnamon rolls (Pillsbury’s fine, but the cheap store brand works too—don’t let the fancy label fool you)
- 2 large eggs—or three small, because that’s what I did once when I ran out
- 1/3 cup milk (sometimes I go with half-and-half, or, oops, almond milk, if that’s all that’s around)
- 1 teaspoon vanilla extract (mine’s from that mega bottle I get at Costco, but honestly, I can’t taste the difference with store brand)
- 1/2 teaspoon cinnamon—or toss more in, you do you
- Butter (however much your conscience allows)
- Optional: pinch of salt (my granny insisted, no idea why, but out of habit I do too)
- Icing that came with the rolls, or make your own with powdered sugar and a few drops of milk
Here’s How I Make ‘Em
- First, pop open that can of cinnamon rolls—you know there’s always a 50-50 shot that it sort of explodes (don’t point it at your face!). Chop each roll into four little bite-sized bits. It feels wrong at first, but just go with it.
- Whisk up your eggs, milk, vanilla, cinnamon, and—if you’re from the school of granny—a pinch of salt. Nothing fancy, just a quick whisk. Oh, and if a shell gets in there, fish it out. No judgement.
- Dunk those cinnamon roll chunks in the egg mix (don’t soak too long or they get soggy and fall apart; I learned that the sticky way). Give them a gentle shake—this step is messy and a bit gross but so satisfying.
- Heat a big ol’ nonstick skillet over medium. Add a blob of butter—wait for it to sizzle, but don’t let it burn! Then toss the soaked pieces in. Cook, turning every couple minutes, until they’re golden and lovely on all sides—maybe 5-8 minutes. This is where I tend to sneak a taste, sorry not sorry.
- Warm up the icing (10 seconds in the microwave is enough). Drizzle it on—or, if you’re my seven-year-old, pour a small lake right over them. Sprinkle with extra cinnamon if you’re feeling spicy. Done!
Notes from My (Messy) Kitchen
- If you let them sit in the egg mix too long, they get a bit floppy—still edible, but kinda sad looking.
- Store-bought dough is totally fine here—I tried it once with homemade, but honestly, too much hassle for a Saturday morning.
- Sometimes the icing packet is weirdly small. If you need more, mix powdered sugar with a splash of milk and smidge of vanilla. Easy save!
Variations I’ve Actually Tried (And One I Didn’t Love)
- I swapped in crescent roll dough once and, hmm, it got weirdly flat—not my favorite but the kids still inhaled them.
- I tried stuffing bits of apple in the roll pieces before dunking. It was good, but a bit fiddly for me. If you’re feeling ambitious, try it—and let me know if it worked out for you!
- A dash of nutmeg sometimes sneaks in too when I’m feeling extra autumn-y.
Do You Need Fancy Equipment?
I usually grab my biggest nonstick skillet, but once or twice I’ve used my small sheet pan in the oven (bake at 350°F for 12-ish minutes, flip halfway). If you don’t have a whisk, a fork works. No judgment—use what you’ve got, friend.
How to Store (If You Even Need To)
So, technically, you can pop the leftovers in an airtight container in the fridge; they’ll be fine for a day or two. But honestly, in my house it never lasts more than a day—sometimes just an hour if anyone spots the stash. Reheat in the toaster oven to keep them crispy.
How We Serve Cinnamon Roll French Toast Bites
At our house, these land right in the middle of the table, piled on a plate, with a little ramekin of extra icing on the side. Perfect for dunking while you trade stories about what happened at school or, y’know, argue about who got the last bite (me, usually). Once, just for fun, we had them with bacon and fresh mango. Not traditional, but delicious!
Some Honest Pro Tips from Hard-Earned Experience
- I once tried to use super-high heat to speed things up. Regretted it. Charred outside, raw inside. Go medium, trust me.
- Don’t crowd the pan! They get steamy instead of toasty.
- Actually, I find it works better if you shake off the excess egg mix before cooking, or the bites get too custardy in the middle.
Answers for All the Actual Questions I Get
Can I use homemade cinnamon roll dough? Sure, you can—just cut it into chunks after letting it rise. Honestly, I usually stick with store-bought because I’m lazy on weekends. No shame!
What’s the best milk to use? I lean toward whole or 2 percent, but almond or oat work if that’s your jam. Don’t stress if you’ve only got skim or something odd; it’ll be fine, just a smidge less rich.
Do these freeze well? Eh, not really. They kinda lose their charm, but if you must, freeze them in a single layer first, then bag ’em. Reheat in the oven for best results.
Can I use an air fryer? I haven’t, but someone wrote to me saying it worked—400°F for a few minutes. If you give it a whirl, let me know! Or check The Kitchn’s air fryer guide here if you’re curious.
What do I do if my icing goes missing? Blame the dog (kidding, kind of). Or, like I said, make your own with powdered sugar and milk like Sally’s Baking Addiction shows. Super simple.
Just One More Thing
Unrelated, but—last week we had these for brinner (that’s breakfast for dinner, for the uninitiated). Honestly, it’s now in our rotating line-up. If you need more family brunch inspo, my friend swears by this French toast sticks recipe too—worth checking out.
Ingredients
- 1 can refrigerated cinnamon roll dough (8 count)
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp unsalted butter
- Pinch of salt
- Cinnamon roll icing (included in can) or maple syrup, for serving
Instructions
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1Cut each cinnamon roll into quarters and set aside.
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2In a medium bowl, whisk together eggs, milk, vanilla extract, ground cinnamon, and a pinch of salt until well combined.
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3Heat butter in a large non-stick skillet over medium heat.
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4Dip each cinnamon roll piece into the egg mixture, allowing excess to drip off, and place them in the skillet.
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5Cook for 2-3 minutes per side, turning occasionally, until golden brown and cooked through.
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6Transfer to a plate, drizzle with cinnamon roll icing or maple syrup, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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