Mini Cinnamon Roll–Style French Toast Bites

I didn’t plan to share this recipe.

I made these on a Saturday morning because I had a tube of cinnamon rolls in the refrigerator and a neighbor coming over for coffee. I cut them up, coated them in a quick egg mixture, cooked them in a skillet for less than twenty minutes, drizzled the icing over the top, and put them on the table without thinking much about it. My neighbor reached for one while I was still pouring the coffee. Then another. Then she quietly pushed the bowl closer to herself and made me write down exactly what I had done before she left. So here it is.

What makes these so good is simple. Refrigerated cinnamon roll dough gives you all the rich buttery flavor of traditional cinnamon rolls without the hours of preparation. The French toast coating — eggs, milk, vanilla, and cinnamon whisked together in one bowl — wraps each piece in a golden, custardy exterior that stays soft and fluffy on the inside. The whole thing comes together in twenty minutes and uses ingredients most people already have at home. It looks like it took much longer than it did, which is the best possible outcome for any breakfast recipe.

Here is everything you need and exactly how to make them.

You need one tube of refrigerated cinnamon rolls with the icing packet included, two eggs, one third of a cup of milk, one teaspoon of vanilla extract, half a teaspoon of ground cinnamon, and a tablespoon or two of butter for the pan. Start by opening the tube and cutting each roll into four equal pieces. In a bowl, whisk the eggs, milk, vanilla, and cinnamon together until smooth. Add the dough pieces and turn them gently for about a minute until each piece is lightly coated — long enough to absorb the flavor but not so long that they become heavy. Melt the butter in a skillet over medium heat until it foams slightly. Add the pieces in a single layer with a little space between them and cook for two to three minutes per side, turning three or four times total, until all sides are deep golden and the center feels cooked through when pressed gently. Total cooking time is eight to twelve minutes depending on your stove. When done, warm the icing packet under hot water until pourable and drizzle it generously over the top. Add powdered sugar or maple syrup if you want extra sweetness. Serve immediately while everything is still warm.

For anyone who prefers an air fryer, coat the pieces the same way and cook at 350 degrees Fahrenheit for six to eight minutes, shaking the basket halfway through for even browning. The air fryer version produces a slightly crispier exterior and requires no butter, making it a convenient option when cooking for a larger group. Both methods produce something genuinely delicious — the skillet version is richer and more traditional while the air fryer version is lighter and crispier. Choose based on what you have available and how you like your breakfast to feel.

Serve them in the first ten minutes after cooking while the outside is still crisp, the inside is still soft, and the icing is still warm from being drizzled. They are perfect with coffee, which is how my neighbor and I ate them, and equally good with fresh fruit or yogurt on the side. My neighbor has made them three times since that Saturday morning. She texts me a photo every time, always from a slightly different angle. The bowl is always half empty by the time the photo arrives. I take that as all the review this recipe needs.

Some of the best mornings start with something warm and twenty minutes to spare. Share this with someone who deserves one. ❤️