Cinnamon Roll French Toast Bites

Bite-sized pieces of cinnamon rolls soaked in a creamy custard, baked to perfection, and coated in cinnamon sugar for a delicious brunch treat.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 pieces

Course: Breakfast, Brunch

Cuisine: American

Calories: 200

Cinnamon Roll Components

1 can refrigerated cinnamon rolls (approx. 12 rolls) Use frozen cinnamon rolls if preferred, just thaw them first.
3 large eggs Can be substituted with flax eggs or unsweetened applesauce for a plant-based version.
½ cup milk (or your favorite non-dairy alternative) Choose your preferred milk for best flavor.
1 tsp vanilla extract Maple syrup can be used for a unique flavor twist.
1 tsp ground cinnamon Adds depth of flavor to the custard.
¼ cup granulated sugar Combine with cinnamon for sprinkling on top.
to taste Powdered sugar for dusting Optional for presentation.
to taste Butter for greasing the pan A well-greased pan prevents sticking.

Preparation

Preheat your oven to 375°F (190°C).
Cut the cinnamon rolls into quarters and set aside.
In a large mixing bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon.
Gently fold the cinnamon roll pieces into your custard mixture.
Grease a baking dish with butter and pour the mixture into it, spreading evenly.
Combine granulated sugar with a bit of cinnamon and sprinkle it over the mixture.

Baking

Bake for 25-30 minutes, or until golden brown and puffed.
Once baked, drizzle with icing that comes with the cinnamon rolls or dust with powdered sugar before serving.

Make ahead: Assemble the night before and store in the refrigerator for easy baking in the morning.