Soft centers. Toasty edges. A warm cinnamon-sugar smell that makes the kitchen feel like a bakery for a minute.
These cinnamon roll french toast bites are exactly what they sound like: little pieces of cinnamon roll dough dipped in a quick custard and cooked until golden. They’re sweet, cozy, and easy to grab off a plate. No slicing. No fancy plating. Just bite-size breakfast you can make on a regular morning or set out for a weekend brunch.
This is also one of those recipes that disappears fast. Make a batch, set out the icing drizzle and a little syrup for dipping, and watch them go.
YOU WILL LOVE THESE CINNAMON ROLL FRENCH TOAST BITES
FAST COOKING: Small pieces mean quick cook time. You get browned edges without waiting forever.
SOFT AND TENDER: The center stays pillowy, especially when you keep the heat at medium and don’t rush.
BIG CINNAMON FLAVOR: Cinnamon roll dough already brings the spice, then the custard adds another layer.
PERFECT FOR BRUNCH: They look special on a platter, even though they’re simple to make.
EASY TO CUSTOMIZE: Add fruit, nuts, extra cinnamon sugar, or a drizzle of cream cheese glaze.
WHAT MAKES THESE BITES WORK
French toast is all about the custard. You want it rich enough to flavor the dough, but not so heavy that it turns the outside soggy.
Cinnamon roll dough is different from bread. It’s softer, and it cooks up tender. Cutting it into bite-size pieces helps it cook evenly and keeps the inside from staying raw.
The real secret is heat control. Medium heat gives the outside time to brown while the inside sets. Too hot and the outside burns before the center is cooked. Too low and they dry out before you get that golden color.
CINNAMON ROLL FRENCH TOAST BITES INGREDIENTS
Every ingredient has a job here. Nothing fussy, nothing hard to find.
You’ll need
REFRIGERATED CINNAMON ROLLS: This keeps the recipe quick and consistent. The kind with icing included works perfectly.
EGGS: These give the custard structure so the bites cook up tender, not mushy.
MILK OR HALF-AND-HALF: Milk keeps things light; half-and-half makes it richer. Either works.
VANILLA EXTRACT: It rounds out the cinnamon flavor and makes everything taste more like a bakery treat.
GROUND CINNAMON: Optional, but it boosts the cinnamon roll flavor in a way you can really taste.
SALT: A small pinch keeps the sweetness from tasting flat.
BUTTER: For the skillet. It helps the bites brown and adds that warm, buttery flavor.
ICING: The packet that comes with the cinnamon rolls is perfect. Warm it slightly so it drizzles easily.
OPTIONAL TOPPINGS: Maple syrup, powdered sugar, chopped pecans, fresh berries, whipped cream.
Ingredient shopping list by category
Refrigerated Dough
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cinnamon rolls with icing
Dairy
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eggs
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milk or half-and-half
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butter
Pantry
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vanilla extract
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ground cinnamon
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salt
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maple syrup or powdered sugar (optional)
WHAT SIZE TO CUT THE DOUGH
Aim for 1-inch pieces. Close to it is fine.
If the pieces are too big, the outside browns before the inside is cooked. If they’re too small, they can dry out quickly and lose that soft center.
A good method is to cut each cinnamon roll into quarters, then cut each quarter in half. That gives you eight bites per roll. If your cinnamon rolls are large, cut them into 10 to 12 pieces each.
PRO TIP: Chill the cinnamon roll dough for 10 minutes before cutting if it feels extra soft. It firms up just enough to slice neatly.
HOW TO MAKE CINNAMON ROLL FRENCH TOAST BITES
Set everything up first. This recipe moves quickly once the skillet is hot.
STEP ONE: Prep the dough
Open the cinnamon roll tube and separate the rolls. Set the icing aside.
Cut each roll into 1-inch pieces and place them on a plate. Try to keep the pieces similar in size.
STEP TWO: Make the custard
In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, and a pinch of salt until smooth.
You don’t need to whip a ton of air into it. Just blend it well so the eggs aren’t streaky.
STEP THREE: Heat the skillet
Place a large nonstick skillet or cast-iron skillet over medium heat.
Add 1 tablespoon of butter. Once it melts and starts to foam lightly, you’re ready to cook.
STEP FOUR: Dip and cook
Working in small batches, drop a handful of dough pieces into the custard. Toss gently so they’re coated.
Lift them out one at a time, letting extra custard drip off, then place them in the skillet in a single layer.
Cook for 2 to 3 minutes on the first side, then flip and cook 2 to 3 minutes more. Rotate them a bit as they cook so multiple sides get browned.
You want them golden, not dark brown.
OUR RECIPE DEVELOPER SAYS: Don’t crowd the pan. Leaving space helps the bites brown instead of steaming.
STEP FIVE: Keep warm
Transfer the cooked bites to a baking sheet. Keep them warm in a 200°F oven while you cook the rest.
Add more butter to the skillet as needed between batches.
STEP SIX: Drizzle and serve
Warm the icing packet for 5 to 10 seconds in the microwave so it pours easily.
Drizzle over the bites right before serving, or serve the icing on the side for dipping.
EASY OVEN METHOD
If you’re cooking for a crowd, the oven is a great option. You lose a little of the skillet-toasted edge, but it’s hands-off and simple.
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Preheat oven to 375°F.
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Line a baking sheet with parchment paper.
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Place the custard-dipped bites in a single layer.
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Bake 10 minutes, flip, then bake 6 to 8 minutes more, until puffed and cooked through.
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Drizzle with icing before serving.
PRO TIP: For more browning, switch the oven to broil for 30 to 60 seconds at the end. Watch closely so they don’t burn.
AIR FRYER OPTION
Air fryer cinnamon roll bites come out with crisp edges and a soft center. It’s a nice balance.
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Preheat air fryer to 350°F for 3 minutes.
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Lightly grease the basket.
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Arrange bites in a single layer with space between them.
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Air fry 6 to 8 minutes, shaking halfway through, until golden and cooked through.
If your air fryer runs hot, start checking at 5 minutes.
SUBSTITUTIONS AND ADDITIONS
This recipe is flexible, and you can keep it simple or dress it up.
MILK: Use whole milk, 2%, half-and-half, or even a dairy-free milk. For dairy-free, pick an unsweetened option so the bites don’t get overly sweet.
SPICE: Add a pinch of nutmeg or pumpkin pie spice to the custard for a warmer flavor.
SWEETER FINISH: Toss the hot bites in cinnamon sugar right after cooking. The butter on the outside helps it stick.
CREAM CHEESE DRIZZLE: Mix 2 ounces softened cream cheese with 2 tablespoons milk and 2 tablespoons powdered sugar. Warm slightly for drizzling.
NUTS: Sprinkle chopped pecans or walnuts over the icing for crunch.
FRUIT: Serve with strawberries, blueberries, or sliced bananas. The fresh fruit keeps the plate from feeling too heavy.
HOMEMADE DOUGH: If you have homemade cinnamon roll dough, it works. Let it rise, then cut into small pieces. Cooking time may be slightly longer depending on thickness.
TIPS FOR THE BEST TEXTURE
Use medium heat. This matters more than anything else.
Let the skillet fully heat before the first batch. If the pan is too cool, the bites soak up butter and go greasy.
Dip quickly, not forever. Cinnamon roll dough is soft and doesn’t need a long soak like day-old bread.
Flip gently. Use a thin spatula and turn them one by one. They’re tender while they cook.
Keep them warm in the oven if you’re making multiple batches. That way everything hits the table at the same time.
If the outside browns too fast, lower the heat slightly and add a fresh pat of butter.
HOW TO SERVE CINNAMON ROLL FRENCH TOAST BITES
These bites can go casual or feel like a full brunch spread, depending on what you set out with them.
Serve them warm on a platter with:
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the icing drizzle
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maple syrup for dipping
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fresh berries
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powdered sugar dusting
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a side of yogurt for something cool and creamy
They also pair well with savory breakfast favorites. Crispy bacon, breakfast sausage, or scrambled eggs balance the sweetness and make the meal feel complete.
For drinks, keep it simple. Coffee, tea, or a cold glass of milk fits perfectly.
PRO TIP: If you’re setting these out for a brunch table, serve the icing on the side. The bites stay a little crisp longer.
HOW TO STORE CINNAMON ROLL FRENCH TOAST BITES
These are best fresh, but leftovers still reheat nicely if you store them the right way. The make-ahead and storage structure below mirrors the same clear format used in the reference documents.
MAKE AHEAD: Cut the cinnamon roll dough into pieces and store it covered in the fridge for up to 12 hours. Whisk the custard and store it in a separate container. Cook right before serving for the best texture.
IN THE FRIDGE: Let the bites cool to room temperature. Store in an airtight container for up to three days.
IN THE FREEZER: Freeze cooked and cooled bites on a baking sheet for 1 hour, then transfer to a freezer-safe bag. They’ll keep for up to two months.
REHEATING:
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Oven: Bake at 350°F for 8 to 10 minutes on a baking sheet until warmed through.
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Air fryer: Reheat at 330°F for 3 to 5 minutes.
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Microwave: Heat in 15-second bursts until warm. The microwave softens the edges, so oven or air fryer is best when you have time.
NOTE: Store icing separately when possible. Reheat the bites first, then drizzle icing at the end so it looks and tastes fresh.
COMMON TROUBLESHOOTING
TOO DARK ON THE OUTSIDE: Your heat is too high. Lower it to medium or medium-low and cook a bit longer.
RAW IN THE CENTER: Pieces are too large or the pan is too hot. Cut smaller next time and keep heat steady.
SOGGY BITES: Too much custard clinging to the dough. Let extra drip off before adding to the skillet.
NOT ENOUGH CINNAMON FLAVOR: Add extra cinnamon to the custard and finish with a light dusting of cinnamon sugar.
CINNAMON ROLL FRENCH TOAST BITES FAQS
MAKING THESE IN ADVANCE
Cutting the dough and mixing the custard ahead saves time. Cooking them fresh gives the best texture.
USING A DIFFERENT TYPE OF CINNAMON ROLL
Any refrigerated cinnamon roll variety works, including extra cinnamon or cream-cheese-iced versions. Cook time may vary if the rolls are larger.
KEEPING THEM WARM FOR SERVING
A 200°F oven keeps them warm without drying them out. Cover loosely with foil if your kitchen is cool and you want them extra soft.
SERVING FOR A CROWD
Use two skillets at once, or bake them in the oven on two sheet pans. Drizzle icing right before serving so they look glossy and fresh.
Cinnamon Roll French Toast Bites
Ingredients
- 2 12.4-ounce tubes refrigerated cinnamon rolls with icing (usually 8 rolls per tube)
- 3 large eggs
- ½ cup milk or half-and-half
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional, for extra flavor
- ⅛ teaspoon salt
- 3 tablespoons butter divided (more as needed for the skillet)
- Maple syrup powdered sugar, or fresh berries, for serving (optional)
Instructions
- Open cinnamon roll tubes and set icing packets aside. Separate rolls and cut each roll into 1-inch pieces.
- In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, and salt until smooth.
- Heat a large skillet over medium heat. Add 1 tablespoon butter and let it melt.
- Working in batches, add a handful of cinnamon roll pieces to the custard and toss to coat. Lift pieces out, letting extra custard drip off.
- Place coated pieces in the skillet in a single layer. Cook 2 to 3 minutes, flip, and cook 2 to 3 minutes more, turning as needed until golden on several sides and cooked through.
- Transfer to a baking sheet and keep warm in a 200°F oven while you cook remaining batches, adding more butter as needed.
- Warm icing packets for 5 to 10 seconds so they drizzle easily. Drizzle over warm bites or serve icing on the side for dipping.
