Cinnamon Roll French Toast Bites

The kitchen was still dark when I started experimenting with this idea, mixing two weekend classics into one. I'd made traditional French toast countless times and cinnamon rolls were always a crowd-pleaser, but combining them felt like discovering a secret door. That first batch disappeared so fast I barely got a taste myself, and I knew I was onto something special.

I brought these to a friend's birthday brunch last month, and honestly, I was nervous they'd be too indulgent. Instead, people kept circling back to the platter, and the birthday girl told me later they were the best thing she'd eaten in months. There's something about that combination of custardy, cinnamon-spiced sweetness that makes people's eyes light up.

Ingredients

• Refrigerated cinnamon roll dough: Using pre-made dough keeps this recipe accessible for busy mornings, but the partial baking before dipping creates this perfect texture that's fluffy inside and crisped outside
• Whole milk: The richness really matters here, creating that luxurious custard coating that transforms simple dough into something extraordinary
• Ground cinnamon: Don't skip the extra cinnamon in the egg mixture, it bridges the gap between the cinnamon roll flavor and classic French toast
• Pure vanilla extract: Use the good stuff if you have it, since vanilla plays a supporting role that elevates all the other flavors

Instructions

Preheat and prep your workspace:

Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper, because this recipe moves quickly once you start dipping and cooking

Partial bake the cinnamon roll pieces:

Cut each cinnamon roll into quarters and arrange on your prepared sheet, brush with melted butter, then bake 8 to 10 minutes until just golden and barely set

Whisk up the custard mixture:

In a medium bowl, combine eggs, milk, vanilla, cinnamon, and salt until completely smooth, like you're making the world's most comforting breakfast soup

Get your skillet ready:

Heat a large nonstick skillet over medium heat and add a little butter or nonstick spray, keeping the heat gentle so the bites cook through before burning

Dip each piece lovingly:

Carefully coat each baked cinnamon roll bite in the egg mixture on all sides, letting excess drip off but ensuring good coverage

Cook to golden perfection:

Work in batches and cook the coated pieces 1 to 2 minutes per side until they're beautifully browned and the custard is completely set

Finish with that glorious icing:

Warm the reserved icing from the cinnamon roll package for 10 to 15 seconds in the microwave until pourable, then drizzle generously over the warm bites

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My sister called me from her kitchen across the country last week, laughing that she'd made these three weekends in a row and her family was officially obsessed. She said her kids actually cheered when they saw the cinnamon roll dough on the counter, and honestly, that's the kind of Sunday morning energy I'm here for.

Make Ahead Magic

You can partially bake the cinnamon roll pieces up to a day ahead and store them in an airtight container. When you're ready to serve, just proceed with the dipping and cooking steps. The egg mixture can also be whisked together the night before and kept covered in the refrigerator, though give it a quick whisk before using.

Serving Suggestions

These bites are fantastic on their own, but a side of fresh berries cuts through the richness beautifully. I love serving them alongside a simple fruit salad or crisp apple slices. If you're feeling extra indulgent, a small dollop of whipped cream or a light dusting of powdered sugar makes them feel like restaurant-quality brunch fare.

Fun Variations

Sometimes I'll toss the finished bites in cinnamon sugar while they're still warm for that churro-inspired crunch. You could also add a pinch of nutmeg to the custard mixture or swap the vanilla for almond extract. For an adults-only version, a splash of rum or bourbon in the egg mixture creates this sophisticated depth.

• Try using pumpkin spice instead of plain cinnamon in the fall for that cozy seasonal twist
• Add chopped pecans or walnuts to the final drizzle for texture and nutty flavor
• For extra decadence, stuff a small cube of cream cheese into the center of each cinnamon roll quarter before baking

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There's something deeply satisfying about transforming a simple can of cinnamon roll dough into something that feels like a special occasion breakfast. These French toast bites have become my go-to for hosting, because they look impressive on the platter but come together with such ease.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can bake the cinnamon roll pieces up to a day in advance. Store them in an airtight container, then complete the French toast dipping and cooking step just before serving for the freshest results.

→ What's the best way to reheat leftovers?

Place the cooled bites on a baking sheet and warm in a 350°F oven for 5-7 minutes. This helps restore the crispy exterior while keeping the inside tender. Avoid microwaving, as they can become soggy.

→ Can I use homemade cinnamon roll dough?

Absolutely. Prepare your favorite homemade cinnamon roll dough, roll it out, and cut it into small pieces instead of shaping individual rolls. Proceed with the baking and dipping steps as directed.

→ What else can I serve with these bites?

Consider serving with whipped cream, powdered sugar dusting, or a side of scrambled eggs and bacon for a complete breakfast spread. Fresh fruit salad also pairs beautifully with the sweet flavors.

→ Can I freeze these before or after cooking?

You can freeze the baked cinnamon roll pieces before dipping in the batter. Place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator, then proceed with the French toast steps.

→ How do I prevent the bites from getting soggy?

Make sure not to oversaturate the pieces when dipping in the egg mixture—a quick coating is sufficient. Also, avoid stacking them on the serving plate, which traps steam and affects texture.