Cinnamon Roll French Toast Bites
How I Stumbled onto These Little Wonders The first time I made Cinnamon Roll French Toast Bites, it was an act of pure, sleepy-morning desperation. I had a tube of store-bought cinnamon rolls in the fridge and a kid in the next room asking for something that smelled like Sunday. I had recently toyed with…
How I Stumbled onto These Little Wonders
The first time I made Cinnamon Roll French Toast Bites, it was an act of pure, sleepy-morning desperation. I had a tube of store-bought cinnamon rolls in the fridge and a kid in the next room asking for something that smelled like Sunday. I had recently toyed with a spiced baked brunch after reading about a baked cardamom saffron French toast, and that tiny spark of inspiration turned into one of my favorite shortcuts. The house filled with that warm, sugary aroma—brown sugar and cinnamon baking into a flaky spiral—and within twenty minutes I had a plate of pillowy, crisp-edged bites that everyone fought over.
What You Actually Need
I like to keep the ingredient list embarrassingly short because the whole point is fast comfort. All you really need are cinnamon rolls, eggs, milk, vanilla extract, cinnamon, sugar, butter, and whatever toppings you love—maple syrup and whipped cream are my go-tos. I usually grab a standard tube of cinnamon rolls; they already have the swirl of cinnamon and sugar, so they do a lot of the heavy lifting flavor-wise. The eggs, a splash of milk, a little vanilla extract, a sprinkle of cinnamon and sugar come together to make that custardy coating that turns each cube into French toast perfection.
Bringing Them to Life
I always start by following the cinnamon roll package directions in one small but important way: I preheat my oven according to the cinnamon roll package instructions. It sounds odd, but the warmth makes everything easier later and keeps the kitchen cozy. Once the oven is humming, I cut the cinnamon rolls into bite-sized pieces so the centers and edges caramelize differently. In a bowl, I whisk together eggs, milk, vanilla extract, cinnamon, and sugar until it’s smooth and slightly frothy—that little foam gives the coating a lighter texture.
Next, I dip each piece of cinnamon roll into the egg mixture, letting any excess drip off, and then I melt butter in a skillet over medium heat and add the dipped cinnamon roll pieces. They sizzle when they hit the pan; that sound alone is worth the five-minute prep. I cook them until golden brown on all sides, turning them carefully so the centers stay soft but the outsides get a little crisp. Serve warm with your favorite toppings—pour maple syrup over them, crown them with whipped cream, or dust with extra cinnamon sugar.
How to Know When It’s Done Right
You want a contrast of textures: a golden, slightly crisp exterior and a warm, tender interior that still tastes like the cinnamon roll it started as. The exterior should be amber, not burnt, and the egg coating should be set without feeling dry. If you press a piece lightly with your spatula and it springs back with a moist crumb inside, you are in business. A trick I learned is to keep the heat at medium; too hot and the outsides char before the insides warm through, too low and they soak up too much butter and get soggy.
Little Tricks That Make a Big Difference
I have a handful of small habits that change the game. First, don’t crowd the skillet. Give the bites space so they brown instead of steam. Second, rotate the pan around the heat if one side of your stove runs hotter than the other—this is especially helpful in older kitchens like mine. Third, if you want a little extra goo, open the cinnamon rolls just slightly before cutting and tuck in a tiny pat of butter or a dab of cream cheese in the middle of some pieces; they become decadently melty. I also sometimes sprinkle a pinch more cinnamon-sugar into the egg mixture for an intensified cinnamon hit.
Variations I Love
This recipe is wildly forgiving, which is part of why I adore it. You can swap the store-bought rolls for something fancier if you want; those cookie butter-style rolls are heavenly when turned into bites. For a slightly autumnal twist, add pumpkin spice to the egg mix and top with a dollop of mascarpone or a drizzle of brown butter syrup. If you want to keep things bright, stir a little orange zest into the custard and serve with fresh berries. Once, on a whim, I made a batch using a nutty roll and the texture was somewhere between French toast and a sticky bun. All of those changes are simple and all of them wonderful.
Making It Work for Busy Mornings
This recipe is one of my favorite make-ahead tricks. You can cut the cinnamon rolls into pieces the night before and keep them covered in the fridge. When morning comes, whisk the eggs and milk, dip, and fry; the whole process takes ten minutes. I sometimes pre-mix the egg custard in a shallow dish and set it in the fridge covered; it will be fine for a few hours. If you are feeding a crowd, sometimes I bake a tray of the bites in a large skillet in the oven after pan-frying them briefly to crisp the bottoms; it keeps them warm while people gather.
What to Serve With and How to Store Leftovers
This goes well with a simple fruit salad, a steaming mug of coffee, or even a side of crispy bacon if you like sweet and salty. Leftovers are surprisingly good. Let them cool to room temperature, then store in an airtight container in the refrigerator for up to three days. Reheat briefly in a skillet with a knob of butter or in a toaster oven to bring the edges back to life. If I know I want to keep some for later, I skip the whipped cream until serving so it stays fresh.
Why I Love This Recipe
There is comfort in the quickness and in how it amplifies something ordinary into a tiny celebration. It smells like fresh bakery in minutes, and the bites are effortless enough for a busy morning yet special enough for guests. It has saved more weekend breakfasts than I can count, and the memory of my kiddo’s face the first time they bit into a warm, syrupy piece is why I keep making them.
A few more notes from my kitchen: if you want a slightly crispier finish, sprinkle a little sugar on the pieces in the skillet and let it caramelize. If you are feeling indulgent, serve with vanilla ice cream instead of whipped cream. And if you ever want to riff further, try pairing this technique with different flavored rolls for a rotating breakfast menu.
Conclusion
If you want another take on cinnamon-flavored bite-sized French toast for inspiration, this version from Cinnamon French Toast Bites – RecipeTin Eats is a great read and gives you more ideas to adapt.
Cinnamon Roll French Toast Bites
Ingredients
Method
- Preheat your oven according to the cinnamon roll package instructions.
- Cut the cinnamon rolls into bite-sized pieces.
- In a bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and sugar until smooth and slightly frothy.
- Dip each piece of cinnamon roll into the egg mixture, letting any excess drip off.
- Melt butter in a skillet over medium heat and add the dipped cinnamon roll pieces.
- Cook them until golden brown on all sides, turning carefully.
- Serve warm with maple syrup, whipped cream, or sprinkled with extra cinnamon sugar.
