French Toast Roll Bites

These cinnamon roll french toast bites turn your regular breakfast into something amazing. I came up with this idea one lazy Sunday when I couldn't choose between cinnamon rolls or french toast. This awesome combo makes perfectly crispy, cinnamon-filled bites that soak up maple syrup wonderfully while staying firm. Every bite gives you that warm, cozy cinnamon flavor inside a golden, buttery outside.

A few weeks back, I served these at a family get-together and my nephew, who typically just pushes food around his plate, ate everything and asked for more. My sister wanted the recipe right away, telling me it was the first time in ages he'd finished his food without any nagging.

Essential Ingredients

• Cinnamon rolls: Give us the sweet, doughy foundation with swirls of cinnamon built right in. Going for slightly undercooked rolls makes sure they hold together during cooking.
• Whole milk: Makes the creamiest custard, but any milk does the job. The fat helps get that nice golden outside while keeping everything moist inside.
• Vanilla extract: Boosts sweetness without extra sugar. Try to get real extract instead of the fake stuff for better taste.
• Ground cinnamon: Makes the spice flavors in the rolls even stronger. Freshly ground cinnamon tastes way better than the pre-ground kind.
• Butter for frying: Adds a toasty, rich flavor you just can't get from vegetable oil. Its lower burning point actually works great with the gentle heat we need here.

I've tried different brands of store-bought cinnamon rolls, and honestly, the cheaper ones work just as nicely as the fancy ones. What matters is getting them slightly undercooked before cutting them up. If they're too mushy, they'll break apart in the mixture, and if they're too hard, they won't soak up the custard right.

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Preparation Steps

Get started

Cook cinnamon rolls following the package directions but take them out about 2 minutes early. You want them done but still soft in the middle. Let them cool for at least 10 minutes before handling since they'll firm up a bit. Cut each roll into four pieces using a bread knife to avoid squishing them.

Mix the batter

In a wide, flat bowl, beat eggs until completely yellow. Pour milk in slowly while still stirring to keep the eggs from clumping. Add vanilla extract and cinnamon, beating until you see tiny bubbles on top. This extra air makes for a lighter coating.

Dipping technique

Working with just a few chunks at a time, put cinnamon roll pieces into the egg mixture. Carefully flip each piece with a fork, letting it soak for about 15 seconds each side. The roll should take in some liquid but not get mushy. If you're using homemade or very soft rolls, soak them for less time so they don't fall apart.

Heat it up

Warm a non-stick pan over medium heat until a water droplet gently sizzles on contact. Add butter and tilt to cover the pan evenly, waiting until it stops bubbling. This shows the water has gone and the butter won't make your bites soggy.

Smart cooking

Place soaked pieces in the pan with space between them. Crowding causes steam that stops proper browning. Cook until the bottom turns golden brown, about 1.5-2 minutes, then gently flip each piece. The second side cooks a bit faster, so keep an eye on it.

Quick drain

Put cooked bites on a paper towel for just a moment to remove extra butter. Then move them to a serving dish and keep warm in a 200°F oven while cooking the rest. This short rest helps the custardy inside set while keeping the outside crispy.

Last touches

Put warm bites on a serving plate, drizzling maple syrup in a pretty pattern. Leave some areas dry so people can taste both coated and uncoated textures. Add fresh berries around the plate for color and a burst of freshness that balances the sweetness.

I first made this when I had overnight guests and needed something special but quick for breakfast. What I really love is how the cinnamon from the rolls flavors the egg mixture, creating different layers of taste in each bite. Using slightly undercooked cinnamon rolls happened by accident one morning when I was too hungry to wait for them to finish baking, but it turned out to be perfect for soaking up the french toast mixture.

Delicious Pairings

These cinnamon roll french toast bites go great with a bowl of fresh fruit for a well-rounded breakfast. For special events, set up a topping station with different syrups, fruit sauces, and whipped cream. I usually serve them with savory egg dishes or breakfast casseroles to make a complete sweet and savory morning meal. The mix of sweet bites and savory eggs creates a nice balance that everyone enjoys.

Fun Variations

Try using different flavors of refrigerated rolls like orange or strawberry to match the seasons. Throw some orange zest into the egg mixture for a fresh citrus kick that goes well with cinnamon. For grown-ups, add a splash of bourbon to your maple syrup or mix in a spoonful of espresso with the egg mixture. My favorite way to change it up is stuffing each bite with a tiny piece of cream cheese before dipping and frying – the melty middle adds an extra layer of richness.

Using Extras

Keep any leftover bites in a sealed container in the fridge for up to two days. To warm them up, spread them on a baking sheet and heat in a 350°F oven for about 5 minutes, which brings back some crispness. Don't use the microwave as it makes them soggy. These bites freeze pretty well too. Put cooled bites on a baking sheet to freeze separately, then put them in a freezer bag. Heat from frozen in a toaster oven for a quick weekday breakfast treat. They won't be quite as amazing as fresh ones, but they're still tasty.

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I've made these cinnamon roll french toast bites for tons of family brunches, holiday mornings, and even as birthday breakfast surprises. There's something special about mixing two favorite breakfast foods into one perfect bite. The way the egg mixture changes the cinnamon roll creates something totally new but still familiar. My family now asks for these instead of regular cinnamon rolls or french toast, and honestly, they're so easy to make that I'm always happy to do it!

Frequently Asked Questions

→ Could I use homemade cinnamon rolls?

Of course! Just make sure they’re fully baked and a little firm so they don’t get too soft when dipped and fried.

→ What’s the best way to keep and reheat leftovers?

Pop them in an airtight box in the fridge for a day or two. A toaster oven or air fryer will heat them up crispy in about 2-3 minutes. Microwave’s okay but makes them less crisp.

→ Can dairy-free milk work here?

Sure thing! Almond, oat, or any plant-based milk is fine. Just verify your cinnamon rolls are also dairy-free if that’s a concern.

→ How can I serve this for brunch?

Set up a toppings bar! Put out berries, nuts, choco chips, syrups, and whipped cream, and let everyone style their own bites.

→ Can these be frozen for later?

Yes! Place the cooled bites on a tray, freeze and transfer to a freezer bag. Heat straight from frozen at 350°F in about 8-10 minutes until crispy.