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Craving cinnamon rolls and French toast at the same time? These bites hit all the good spots with gooey middles, a custardy shell, and sweet icing—comes together in around half an hour. They're just as tasty as your favorite brunch spot but simple enough for a fast weekday treat.
Delicious Ingredients
- Store cinnamon rolls: keeps things quick, gives that cinnamon sweetness, pick your favorite with the yummiest icing
- Eggs (large): makes the rich coating that soaks in, pick fresh eggs if you want it even richer
- Milk: lightens the custard so it isn’t too heavy, whole milk makes it richer but any kind will do
- Vanilla: adds those bakery smells and flavors, real vanilla makes it pop
- Cinnamon ground: amps up the cozy vibes, fresh ground means bigger flavor
- Butter: helps brown the bites and makes them taste better, unsalted lets you control the saltiness
- Confectioners’ sugar: makes these feel bakery special, sift it on for that pretty look
- Syrup or used icing: pour over the top at the end—use real maple or the icing included in the roll pack
Easy Step Guide
- Finish and serve:
- Move the hot bites to your plate, pour the reserved icing or some maple syrup over, dust with powdered sugar if you like them extra special, and eat them while they’re still warm.
- Cook the bites:
- Melt your butter in a big skillet on medium. Pop in the coated roll pieces, giving them space. Fry both sides, for a couple of minutes each, until they are nicely golden—don’t forget to flip them gently!
- Coat the pieces:
- Dunk a few cinnamon roll pieces at a time in the custard. Coat well by moving them around with a fork so they soak up flavor but don’t turn mushy. This is what makes them taste like French toast!
- Mix up the custard:
- Whisk your eggs, milk, vanilla, and cinnamon together in a bowl until everything’s blended super well. You want no streaks left.
- Prep the rolls:
- Crack open that package, put the icing aside. Chop each cinnamon roll into chunky pieces—think about the size of a cherry. Try to keep them the same for even cooking.
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Cinnamon’s my favorite comfort—it reminds me of growing up with my sister, when we tried to make bakery treats at home. Every time I make these, those cozy mornings come rushing back.
How to Store
Put leftovers into an airtight box in the fridge. They’re tastiest fresh but heat them up in a pan or microwave to get that gooey inside and crispy edges again. If you prep ahead, keep icing and bites separate, then assemble right before eating.
Swaps and Twists
Trying to skip dairy? Any plant milk and vegan butter works great. Add a little orange zest or try pumpkin spice instead of cinnamon for something different. You can always use from-scratch cinnamon rolls but grab-and-go is easiest.
Ways to Serve
They shine at brunch as the star of the table. Pile into a bowl with fruit and eggs for a fun breakfast spread. Or turn them into dessert—just scoop on vanilla ice cream and drizzle on even more syrup or icing.
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Common Questions
- → Can I use homemade cinnamon rolls?
Go for it! Just bake your homemade rolls before slicing and soaking them like you would with store-bought.
- → How can I make this dairy-free?
Just grab some almond milk instead of regular milk, and swap in your favorite plant-based butter.
- → What toppings go well with these bites?
Try them with reserved icing, maple syrup drizzles, or a dust of powdered sugar—any of those are delicious.
- → How do I prevent the bites from sticking?
Melt butter and spread it over your skillet before cooking, and don't pile too many bites in at once.
- → Can these be prepared in advance?
Sure, keep cooked bites warm in a low oven if you need to, but they taste the best right after you make them.
- → What is the best bread substitute if I don’t have cinnamon rolls?
Chunks of challah or brioche tossed with a mix of cinnamon and sugar work great as a stand-in.