Okay, hey y’all! Let me tell you, mornings around here? Can be a *tad* chaotic. Especially weekends when everyone wants something special but, bless my heart, I don’t always have the energy for a full production. That’s where these little beauties, these Cinnamon Roll French Toast bites, came into my life.
I first whipped these up one Saturday when I had some leftover cinnamon rolls that were *this close* to going stale and I thought, surely there’s a better fate for them than the trash? French toast came to mind, but slicing up a whole roll felt… wrong? Clunky? So I chopped ’em. And well, the rest is history. My kids devoured them, the house smelled like a bakery exploded (in a good way!), and I felt like a kitchen wizard without actually doing much wizardry at all. Seriously, these are a form favorite now.
Why You’ll Love These
Why wouldn’t you love turning something already delicious into something *else* delicious? These are basically a two-for-one deal. I make this when I want a lazy weekend breakfast that feels fancy but takes minimal effort. My family goes absolutely bonkers for them because, well, they’re little bites of cinnamon roll soaked in custardy goodness and fried up all golden brown. Plus, there’s something just *fun* about dipping little pieces instead of a whole slice. (Maybe that’s just me?)
They’re also perfect for using up those cinnamon rolls that are maybe a day or two past their prime freshness, which is always a win in my book. Less food waste, more yummy! And honestly, the smell while they’re cooking? It’s enough to pull anyone out of bed.
Stuff You Need (Ingredients)
Here’s the lowdown on what you’ll need. Don’t stress too much about being exact, cooking is an art, right?
- About 6-8 medium-sized leftover cinnamon rolls. Store-bought or homemade, doesn’t matter! (If you’re buying, I sometimes grab the ones in the tube when I’m in a hurry, no judgment!)
- 2 large eggs
- ½ cup milk (any kind is fine, whole milk makes it richer, but almond milk totally works)
- 1 teaspoon ground cinnamon (you could even add a pinch more if you’re a cinnamon fiend like me!)
- ½ teaspoon vanilla extract (the real stuff is better, but imitation is okay if that’s what you’ve got)
- A pinch of salt
- Butter or a neutral oil (like vegetable or canola) for the pan. My grandmother always insisted on butter for flavor, but honestly any version works fine, especially if you’re topping with syrup.
- Powdered sugar for dusting (optional, but pretty!)
- Maple syrup, for serving (I’m a pure maple syrup purist myself, check out some good ones here!)
- *Optional Bonus:* The icing that came with the cinnamon rolls! Warm it up slightly.
Alright, Let’s Cook! (Directions)
Okay, deep breaths, this is easy peasy. Here’s how we make the magic happen:
- First thing’s first, grab those cinnamon rolls. Cut ’em up into bite-sized pieces. I usually aim for maybe 1-inch or so cubes. Don’t gotta be perfect, just dippable!
- In a medium bowl, whisk together the eggs, milk, cinnamon, vanilla, and that little pinch of salt. Whisk it good until everything is combined and you don’t see any eggy streaks. This is your custard bath!
- Now, gently add your cinnamon roll pieces into the custard. Let them soak for maybe 30 seconds to a minute. You want them to absorb some of that liquid but not turn completely mushy. This is where I usually sneak a taste of the raw custard mix. Don’t tell anyone.
- Heat a large skillet or griddle over medium heat. Add a generous pat of butter or a swirl of oil. You want enough to coat the bottom nicely.
- Carefully lift the soaked cinnamon roll pieces out of the custard, letting any excess drip off. Place them in a single layer in your hot skillet. Don’t overcrowd the pan, you’ll just steam them instead of getting that lovely golden crust. Cook in batches if you need to.
- Cook for about 2-3 minutes per side, or until they’re golden brown and look delicious. Flip ’em gently with tongs or a spatula. Don’t worry if a few bits fall off – it always does!
- As they finish cooking, transfer them to a plate.
- Repeat with the remaining cinnamon roll pieces, adding more butter/oil to the pan as needed.
- Once they’re all cooked, pile ’em high! Dust with powdered sugar if you’re feeling fancy, and definitely warm up that cinnamon roll icing for drizzling if you have it.
- Serve immediately with lots of warm maple syrup.
Notes From My Kitchen
Okay, so through trial and error (mostly error!), I’ve learned a few things.
First, slightly stale cinnamon rolls actually work *better* than super fresh ones. They hold their shape when soaking and frying. If your rolls are super fresh, maybe leave them out uncovered for a few hours or even overnight to dry out a bit first. It’s kind of like how stale bread is perfect for regular French toast.
Also, don’t let them soak too long! Especially if they’re fresh. They’ll fall apart in the pan.
Keep an eye on the heat. Medium heat is key. Too high and they burn before the inside heats through; too low and they just get greasy.
Trying New Things (Variations)
I’m always messing around in the kitchen, so of course, I’ve tried a few variations on these.
Adding a tiny pinch of nutmeg to the custard mix is really nice, gives it a little extra warmth.
I’ve also experimented with using different kinds of sweet rolls, like maybe a sticky bun? It was okay, but the sticky caramel kinda made a mess in the pan and didn’t get that clean French toast feel. Sticking to actual cinnamon rolls seems to be the winner here.
Oh, and sometimes I add a little splash of bourbon or rum extract to the custard if it’s an adults-only brunch. Just a drop or two!
Tools of the Trade (Equipment)
You don’t need much, really. A good knife for chopping, a bowl for the custard, a whisk (though if you don’t have a whisk, a fork works okay, it just takes longer!), and a skillet or griddle. A flat, non-stick skillet is probably easiest, but any pan you’d use for pancakes or regular French toast will do.
Keeping Them Fresh (Storage)
Honestly? In my house, they never last more than a day! But if you miraculously have leftovers, you can store them in an airtight container in the fridge for 1-2 days. Reheat gently in the microwave or pop them back in a skillet for a minute or two to crisp up again.
How to Serve ‘Em Up (Serving Suggestions)
Pile them on a platter! Drizzle generously with warm maple syrup. If you saved the cinnamon roll icing, warm it in the microwave for a few seconds and drizzle that over too – it’s divine! My family tradition is to serve these with a side of crispy bacon or some fresh fruit to pretend like we’re being healthy. Coffee or cold milk is a must.
Lessons Learned the Hard Way (Pro Tips)
Okay, listen up. I once tried rushing the soaking step and regretted it because the inside stayed dry while the outside cooked. Give ’em that minute soak! Also, don’t skip preheating the pan properly. Adding the bites to a cold or not-hot-enough pan means they just sit there soaking up grease instead of searing nicely.
Burning Questions Answered (FAQ)
Can I use fresh cinnamon rolls?
Yeah, you totally can! Like I said earlier though, slightly stale is better. If they’re super fresh and soft, they might get a little mushier when you soak ’em. Just be extra gentle!
What about the icing? Do I have to use it?
Nah, you don’t *have* to, but seriously, you’re missing out if you don’t! Warming it up and drizzling it? Takes it to the next level. But if you hate icing (who are you?! kidding!), just stick to syrup and maybe some powdered sugar.
How many does this recipe make?
That really depends on the size of your original cinnamon rolls and how big you cut the pieces. I’d say a batch form 6-8 medium rolls usually serves 3-4 people generously, especially if you have sides. They’re rich!
Can I make the custard ahead of time?
Sure! You can whisk up the egg mixture the night before and keep it covered in the fridge. Just give it a quick whisk again before you add the cinnamon roll pieces.
Alright, go forth and make some seriously yummy cinnamon roll French toast bites! Your tastebuds will thank you.
Ingredients
- 1 can (8 count) refrigerated cinnamon rolls with icing
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, for cooking
- Powdered sugar or maple syrup, for serving
Instructions
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1Open the can of cinnamon rolls. Separate the rolls and cut each roll into 4-6 pieces, depending on desired bite size. Set aside the icing packet.
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2In a shallow bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.
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3Heat the butter in a large non-stick skillet or griddle over medium heat.
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4Dip each cinnamon roll piece into the egg mixture, ensuring all sides are coated.
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5Place the coated pieces into the hot skillet, being careful not to overcrowd. Cook for 2-3 minutes per side, or until golden brown and cooked through.
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6Remove from skillet and serve immediately. Drizzle with the reserved cinnamon roll icing, powdered sugar, or maple syrup.
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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