French Toast Roll Bites (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 teaspoon vanilla extract
02 -
2 large eggs
03 -
1 teaspoon ground cinnamon
04 -
1/2 cup milk (ideally whole milk)
05 -
1 can refrigerated cinnamon rolls (or use a homemade batch), chopped into small chunks
06 -
2 tablespoons butter, for cooking
→ Toppings
07 -
Berries (optional)
08 -
Whipped cream (optional)
09 -
Powdered sugar (optional)
10 -
Maple syrup or cream cheese glaze to drizzle on top
# Instructions:
01 -
If using pre-made cinnamon rolls, bake following the instructions on the package but stop slightly early, about 1-2 minutes before they’re done. Let them rest for 5 minutes to cool a bit, then chop into chunks roughly 1 inch wide.
02 -
In a bowl, whisk the eggs, cinnamon, milk, and vanilla until everything's blended and there's a little foam on top. Keep at it so the cinnamon doesn’t just float.
03 -
Take a few cinnamon roll chunks at a time and dip them into the prepared egg mixture. Use a fork to flip them, making sure they soak evenly. Shake off any extra batter before proceeding.
04 -
Warm a non-stick pan over medium heat. Toss in 1 tablespoon of butter and wait until it’s melted and starting to bubble (don’t let it brown).
05 -
Place the coated cinnamon roll bites into the skillet in a single layer—don’t let them crowd each other. Let them cook for about 2-3 minutes on one side until golden, then flip them over and cook the other side for a minute or two. Add the other tablespoon of butter if needed between cooking batches.
06 -
Move the hot bites from the skillet to a plate. While they’re still warm, drizzle them with maple syrup or cream cheese glaze. Throw on any extras like berries, powdered sugar, or whipped cream if you’d like.
# Notes:
01 -
A well-heated skillet makes sure the bites cook perfectly with an even crust.
02 -
Crowding the pan won’t give you crispy bites, so try doing them in smaller batches.
03 -
Stuff chunks of cinnamon roll with cream cheese or Nutella to switch it up!