Cinnamon Roll French Toast Bites (Print version)
Sweet cinnamon roll pieces dipped in vanilla custard, pan-fried until golden, and finished with icing or maple syrup.
# Ingredients:
For the bites
01 -
1 can (12.4 oz or 350 g) refrigerated cinnamon rolls with icing, 8-count
02 -
2 large eggs
03 -
1/3 cup (80 ml) whole milk
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon ground cinnamon
06 -
2 tablespoons (28 g) unsalted butter, divided
For serving
07 -
Reserved icing from the cinnamon roll package
08 -
2 tablespoons maple syrup, optional
09 -
1 cup (150 g) fresh berries, optional
10 -
Powdered sugar, optional
# Instructions:
01 -
Bake the cinnamon rolls according to the package directions, removing them 1-2 minutes early so they stay soft but cooked through. Cool for 8-10 minutes.
02 -
Set the icing aside. Cut each cinnamon roll into 4 bite-size pieces with a serrated knife, keeping the pieces as neat as possible.
03 -
In a shallow bowl, whisk the eggs, milk, vanilla, and cinnamon until smooth and evenly blended.
04 -
Working in small batches, turn the cinnamon roll pieces in the custard for a few seconds on each side. Lift them out and let excess custard drip off.
05 -
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the dipped pieces in a single layer and cook for 1-2 minutes per side until golden. Repeat with remaining butter and bites.
06 -
Warm the reserved icing for a few seconds until spoonable. Drizzle over the hot bites and serve with maple syrup, berries, or powdered sugar if desired.
# Good to know:
01 -
Best served warm right after cooking.
02 -
Bake the rolls slightly under so they hold moisture through the second cook.
03 -
Keep cooked batches warm in a 200°F oven while finishing the rest.