Cinnamon Roll French Toast Bites – A Sweet Breakfast Dream Come True
If you love cinnamon rolls and French toast, get ready for the best of both worlds! Cinnamon Roll French Toast Bites combine the gooey sweetness of cinnamon rolls with the rich, custardy texture of French toast. These bite-sized treats are perfect for breakfast, brunch, or even dessert — and they’re easy enough for a weekday morning but impressive enough for guests.
🧈 What Are Cinnamon Roll French Toast Bites?
Imagine warm, fluffy cinnamon rolls chopped into bite-sized cubes, dipped in a creamy egg mixture, and cooked until golden brown. Each piece gets a light crispy edge while staying soft and cinnamon-swirled inside. Drizzle them with icing or maple syrup, and you have a treat that melts in your mouth with every bite.
🧺 Ingredients You’ll Need:
For the French Toast Bites:
- 1 can refrigerated cinnamon rolls (with icing packet included)
- 3 large eggs
- ¼ cup milk (or heavy cream for extra richness)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon (optional but delicious)
- 1 tablespoon butter (for cooking)
For the Topping:
- The icing from the cinnamon roll can
- Optional: powdered sugar, maple syrup, or fresh fruit
👩🍳 Step-by-Step Method
Step 1: Prepare the Cinnamon Rolls
Start by preheating your oven to 375°F (190°C). Open the can of refrigerated cinnamon rolls and separate each one. Cut each roll into four to six small bite-sized pieces.
You can bake them slightly for a few minutes (about 5 minutes) to help them firm up before dipping — this keeps them from getting too soggy later. However, if you prefer a softer texture, skip this mini-bake and go straight to the next step.
Step 2: Make the Custard Mixture
In a medium mixing bowl, whisk together:
- Eggs
- Milk (or cream)
- Vanilla extract
- Cinnamon
This is the same base used for French toast — rich, creamy, and lightly sweetened by the vanilla and cinnamon.
Step 3: Dip the Cinnamon Roll Pieces
Gently dip each cinnamon roll bite into the egg mixture, coating all sides evenly. Don’t let them soak for too long — a quick dip of 3–5 seconds is perfect.
Place the coated pieces on a plate or tray as you go.
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