Cinnamon Roll French Toast (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 can refrigerated cinnamon rolls, cut into bite-sized pieces
02 -
2 large eggs
03 -
0.5 cup whole milk
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon ground cinnamon
06 -
2 tablespoons butter, for frying
→ Optional Toppings
07 -
Maple syrup or cream cheese glaze
08 -
Fresh berries
09 -
Powdered sugar
10 -
Whipped cream
# Instructions:
01 -
If using refrigerated cinnamon rolls, bake according to the package instructions but remove them 1–2 minutes early so they stay slightly firm. Let cool for 5 minutes, then cut into 1-inch bite-sized pieces.
02 -
In a medium bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until fully combined and frothy. Make sure the cinnamon is well incorporated.
03 -
Working with a few pieces at a time, dip each cinnamon roll bite into the egg mixture. Use a fork to flip and coat each side, then let the excess mixture drip off.
04 -
Heat a non-stick skillet over medium heat. Add 1 tablespoon of butter and let it melt completely until it begins to bubble but doesn’t brown. Place the coated cinnamon roll pieces in the skillet in a single layer without overcrowding. Cook for 2–3 minutes on one side until golden brown, then flip and cook for another 1–2 minutes until crispy. Add the second tablespoon of butter for the next batch if needed.
05 -
Transfer the cooked French toast bites to a serving plate. Drizzle with maple syrup or cream cheese glaze while still warm. Top with fresh berries, powdered sugar, or whipped cream if desired.
# Notes:
01 -
Allow the cinnamon rolls to cool slightly before cutting to maintain their structure.