Description
Cinnamon Roll French Toast Bites: Transform your weekend breakfast! These sweet, easy-to-make bites are the ultimate cozy morning treat youll crave.
Ingredients
Scale
- Main Ingredients:
- 1 (12.4 oz) can refrigerated cinnamon rolls (with icing)
- 2 large eggs
- 1/2 cup whole milk
- Flavor Boosters:
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Cooking Essentials:
- 2 tablespoons unsalted butter, divided
- Finishing Touches:
- Powdered sugar, for dusting
- Maple syrup, for serving
Instructions
- Prepare the Cinnamon Rolls:: First things first, pop open that can of cinnamon rolls. This is always the jump-scare moment for me, honestly! Lay them out on a cutting board and grab a sharp knife. Cut each roll into four equal pieces. You’re aiming for little bite-sized nuggets. Don’t worry if they’re not perfectly even, mine never are, and they still taste fantastic. This is where the magic starts to happen, turning a simple roll into something new.
- Whip Up the Batter:: In a shallow dish, like a pie plate or a wide bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and ground cinnamon. Get it all nice and smooth. You want a consistent batter, no eggy streaks. I always give it a good sniff at this point; that vanilla and cinnamon combo is just heavenly. Make sure it’s wide enough for easy dipping, because trust me, trying to dip in a small bowl is an “oops” waiting to happen.
- Dip the Bites:: Gently, and I mean *gently*, dip each cinnamon roll piece into the egg batter. Don’t let them soak too long, maybe just 5-10 seconds per side. Remember my breakfast soup incident? We don’t want that! You just want them lightly coated. The dough is pretty soft, so handle them with care. This step is key for getting that perfect French toast coating on your cinnamon roll French toast bites.
- Heat the Pan:: Melt a tablespoon of butter in a large non-stick skillet or griddle over medium heat. You want it shimmering, but not smoking. If it starts to smoke, your heat’s too high, and you’ll burn the butter and the bites. I usually swirl the pan to make sure the butter coats everything evenly. This sets the stage for those beautiful golden-brown French toast bites.
- Cook the Bites:: Place the batter-coated cinnamon roll pieces into the hot skillet, making sure not to overcrowd the pan. Cook them for about 2-3 minutes per side, until they’re golden brown and puffed up. You’ll see them transforming, getting that lovely crisp edge. I usually do them in batches, otherwise, the pan cools down too much, and they don’t get that nice sear. Flip them carefully!
- Finish and Serve:: Once all your cinnamon roll French toast bites are cooked, transfer them to a serving platter. If you’re feeling fancy (and you should be!), dust them generously with powdered sugar. Then, grab that good maple syrup and drizzle it over the top. Serve them warm, right off the pan, because honestly, that’s when they taste the absolute best. Enjoy your little bites of breakfast heaven!