Cinnamon Roll French Toast Bites

The Story (And Some Cinnamon On My Shirt)

You know that recipe you make when you need life (and breakfast) to be a bit more forgiving? Well, last Saturday, I realized I had half a can of cinnamon rolls and, honestly, too little energy for anything ambitious. My partner was still in their pajamas at 11am, mumbling about coffee, and I just wanted something that felt like dessert but with the dignity of breakfast. Enter these Cinnamon Roll French Toast Bites — this is the kind of comfort food that turns a bleary-eyed morning into, well, something altogether more possible.

Oh, and slight warning: Your kitchen might smell so good people start wandering in. Or your cat. Or, in my case, both. If you get powdered sugar on your shirt, just consider it a badge of honor (trust me on that one).

Why You’ll Love This (Honestly, I Did Not Expect)

I throw this together whenever my brain says, “Make pancakes,” but my heart wants something a little more fun. My family goes nuts over these — especially my nephew, who declared them “like donut holes but better.” There was one time when the icing pooled underneath and sort of caramelized and, wow, that was a happy accident. Plus, you don’t have to roll out dough, which I find oddly stressful — is anyone else bad at rolling things into nice shapes or just me?

(And if you’re short on time, these really do come together fast. Just don’t tell anyone how easy it was; keep ’em guessing.)

What You’ll Need (And Some Things You Don’t)

• 1 can of cinnamon rolls (the classic Pillsbury works, but honestly, store-brand does just fine too)
• 3 large eggs (I used medium ones once, survived, but a little less custardy)
• 1/3 cup milk (I’ve swapped in oat milk; almond milk is fine; whole milk is a bit richer, if you have it)
• 1 teaspoon vanilla extract (sometimes I skip it, but honestly, it does improve the flavor a bit)
• 1/2 teaspoon ground cinnamon (totally optional; sometimes the rolls have enough spice, but I like more—never too much cinnamon, right?)
• Pinch of salt (my grandma said it makes everything taste better; I believe her)
• 2 tablespoons butter, for the pan (or just use nonstick spray, I won’t tell if you don’t)
• Icing packet from the cinnamon rolls (unless you accidentally eat it with a spoon first—no judgment here)
• Optional: powdered sugar, maple syrup, or even a little cream cheese if you’re feeling extra fancy

How To Make These (No Stress, I Promise)

1. Start by popping open the can of cinnamon rolls (I still get nervous, every time, waiting for that pop). Cut each roll into four little bite-sized pieces. Doesn’t have to be perfect—actually, it’s better if they’re a bit uneven.
2. In a big bowl, whisk your eggs, milk, vanilla, salt, and toss in the extra cinnamon if you’re feeling it. This is where I usually sneak a taste — just to check for, you know, enough vanilla.
3. Toss all the cinnamon roll nuggets into that eggy mixture. Let them hang out for, um, like 3-4 minutes? Stir ‘em up gently, make sure everyone’s invited to the soggy party.
4. Heat your butter in a big ol’ skillet (medium heat). Or use nonstick spray if you’re being sensible. Actually, I find it works better if there’s at least a dab of butter for flavor, but it’s your pan.
5. Spoon the soaked bites into the pan. Give them some room, don’t crowd, they like their space. Cook for about 2-3 minutes per side — flip them gently so they don’t unravel, but don’t fret if one looks a bit wonky; it always sorts itself out.
6. When they’re gorgeously golden on all sides, pile ‘em onto a plate. Warm the icing in the microwave for 10ish seconds and drizzle it over. (Or, more realistically, pour on a lake of it and call it breakfast.) I sometimes sprinkle on extra cinnamon here, just because.

Stuff I Wish I’d Known (Notes If You’re Curious)

• If you let the bites soak too long, they get oddly gummy (not my fave, but maybe you like that texture).
• Don’t crank the heat crazy high — they burn outside and stay gooey inside. Medium heat is your pal, truly.
• You can bake these at 350F for 18-22 min if you can’t be bothered to stand at the stove — but you lose a bit of the crispy edges. Trade-offs.

What Else Works? (Variations I’ve Actually Tried)

• Tried using croissant dough once; pretty tasty, but honestly more fiddly than it’s worth.
• Added a big handful of chopped pecans one morning. That was a very good decision.
• Toss in a splash of orange zest to the egg mix in winter; it’s got that Christmassy nostalgia.
• I once tried adding raisins — weirdly, not a hit in my house. Maybe next time I’ll try chocolate chips instead.

Gadgets You’ll Need (Or Not)

So, I just use my old nonstick skillet. But if you only have a cast iron pan, that totally works — just keep an eye out so things don’t stick. If you’re in a pinch, you could probably bake these in a muffin tin; someone on Reddit swears by it, though, I haven’t tried. Oh, and a fork or those little silicone tongs can help with flipping, but your hands work if you’re brave (and a bit quick!).

How To Store (Realistically Speaking)

If, by some miracle, you have leftovers — tuck ‘em in an airtight container in the fridge for a day or two. They reheat fine in the microwave, but I think they’re tastier if you pop them back in a skillet with a tiny bit of butter to re-crisp. Though honestly, in my house it never lasts more than a day! If you freeze them, well, let me know how it goes — I’ve never had enough to try.

Serving Suggestions That Are Actually Fun

We serve these with whatever fruit is lurking in the fridge — strawberries in summer, apple slices in fall. My partner likes a drizzle of salted caramel sauce (you can snag a good store-bought one like this from King Arthur Baking). Little bowls of maple syrup are a nice touch too, especially if everyone likes dipping. And if it’s someone’s birthday? Add sprinkles. Seriously.

Lessons Learned The Hard Way (Pro Tips)

• Don’t rush soaking the bites. I once dumped them straight in the pan with basically no egg, and, well, let’s just say it was more “cinnamon roll scramble.” Let ‘em soak a minute or two — makes all the difference.
• Let the pan actually get hot before you add the bites. Cold pan = soggy outsides. Learned that from, uh, impatience.
• If you pour the icing on too soon, it all melts off. Let things cool for one or two minutes; it’s worth it, promise.

Questions Folks Have Actually Asked Me (FAQ)

• Can I use homemade cinnamon roll dough? Oh, for sure! Just cut it small. But honestly, I rarely have the gumption for homemade on a Saturday morning.
• Is there a dairy-free/vegan version? Probably! Try non-dairy milk and an egg replacer (maybe flax eggs like here?), but check the cinnamon rolls for butter/milk. I hear Annie’s makes a vegan one.
• Can you prep these the night before? I’ve tried, they get a bit mushy, but not terrible. If you’re not picky, it’ll work.
• Kids friendly? Yes—just cut smaller. And yeah, sticky fingers ensue.
• What’s the best drink with these? Coffee, if you ask me. Or apple cider in fall. My cousin swears by vanilla milk, but that’s a wild card.
• Do you really need cinnamon on top? Honestly, it depends how much you love cinnamon — but also, yes, always more cinnamon.

That’s basically it. It’s not rocket science, but somehow it turns any old morning around (barring, maybe, the Great Fire Alarm Incident of 2020, but that’s a story for another day). Give it a try — and if you discover a wild new twist, let me know!

★★★★★ 4.50 from 76 ratings

Cinnamon Roll French Toast Bites

yield: 4 servings

prep: 15 mins

cook: 15 mins

total: 30 mins

Cinnamon Roll French Toast Bites combine classic cinnamon roll flavors with the ease of bite-sized French toast—perfect for breakfast or brunch and absolutely irresistible.

🖨️ Print Pin Recipe

Ingredients

• 1 can (8 oz) refrigerated cinnamon roll dough, cut into bite-sized pieces
• 2 large eggs
• 1/3 cup milk
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• 2 tablespoons maple syrup (optional, for serving)
• Icing from cinnamon roll package

Instructions

1. 1
   Preheat a large nonstick skillet over medium heat and add the unsalted butter.
2. 2
   Cut the cinnamon roll dough into bite-sized pieces and set aside the included icing.
3. 3
   In a medium bowl, whisk together eggs, milk, ground cinnamon, and vanilla extract until smooth.
4. 4
   Dip each cinnamon roll piece into the egg mixture, coating all sides, then transfer to the hot skillet.
5. 5
   Cook the pieces for 2-3 minutes on each side until golden brown and cooked through. Work in batches if necessary.
6. 6
   Drizzle with reserved icing and serve warm with maple syrup if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 290cal

Protein: 6 gg

Fat: 10 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 43 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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