Cinnamon Roll French Toast Bites are the perfect mashup of two breakfast classics. These bite-sized treats are quick to make, featuring a crispy, cinnamon-sugar coating and a soft, custardy inside. Perfect for a make-ahead brunch or a sweet morning indulgence, they’re a guaranteed crowd-pleaser that’s ready in minutes. Serve with maple syrup for the ultimate finishing touch.
Table of Contents
Why You’ll Love This Recipe
- Crowd-pleaser at breakfast or brunch, with kid-approved cinnamon swirl vibes and just the right sweetness.
- Quick, easy, and adaptable, so you can use pantry bread or shortcut with canned dough and still get great texture.
- Make-ahead friendly for busy mornings, with simple reheating that brings back the crisp edges.
Irresistibly Easy Cinnamon Roll French Toast Bites
Ingredients
Equipment
Method
- Cut the crust off the bread, then cut each piece into 9 equal cubes.
- Whisk the eggs, milk and salt in a medium bowl.
- Combine sugar and cinnamon in a shallow bowl.
- Melt 1 1/2 tbsp of butter in a fry pan over medium high heat. Do not let the butter brown.
- Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture.
- Place the bread cubes in the fry pan and use a wooden spoon to sauté them until browned on all sides, about 2 to 3 minutes.
- Remove the bread cubes from the fry pan straight into the sugar mixture. Toss to coat, then remove onto a plate.
- Repeat with remaining bread cubes using the remaining butter.
- Serve immediately, with maple syrup for dipping.
Notes
- Technique: Use a hot pan and don’t overcrowd it—cook in batches. Toss bread cubes quickly in custard to avoid sogginess and coat in cinnamon sugar while still warm.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Freezing: Freeze in a single layer for up to 2 months. Store sauces separately.
- Reheating: For best results, re-crisp in a 375°F oven or air fryer for 4–6 minutes until warm and crunchy.
Ingredients & Ingredient Notes
Ingredients:
- 4 thick slices of slightly stale white bread (1″/2.5 cm thick) (Note 1)
- 2 large eggs (or 3 small eggs)
- 1/4 cup milk
- Pinch of salt
- 1/4 cup white sugar
- 1/2 tsp cinnamon powder
- 3 tbsp butter, separated
- Maple syrup to serve (not optional!)
Ingredient Notes:
- Bread: Slightly stale slices soak up custard without getting soggy. Brioche or challah also work.
- Eggs + milk: Whisk for a silky custard. For extra richness, swap part or all of the milk with half-and-half or heavy cream.
- Sugar + cinnamon: This simple coating creates the cinnamon-roll feel without fuss.
- Butter: You get even browning and that bakery-style flavor.
- The best cinnamon rolls to use: If you adapt this Cinnamon Roll French Toast Bites Recipe with canned dough, choose jumbo-style for chunkier bites. Homemade rolls work too if you have leftovers.
- Note 1: Stale bread cubes hold their shape and crisp up beautifully.
Step-by-Step Instructions: Cinnamon Roll French Toast Bites Recipe
You will fly through these steps, and I will cheer you on the whole way.
1) Cut the bread:
- Cut the crust off the bread, then cut each piece into 9 equal cubes.
2) Make the custard and coating:
- Whisk the eggs, milk and salt in a medium bowl.
- Combine sugar and cinnamon in a shallow bowl.
3) Preheat and melt butter:
- Melt 1 1/2 tbsp of butter in a fry pan over medium high heat. Do not let the butter brown.
4) Cook the first batch:
- Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture.
- Place the bread cubes in the fry pan and use a wooden spoon to sauté them until browned on all sides, about 2 to 3 minutes.
5) Coat in cinnamon sugar:
- Remove the bread cubes from the fry pan straight into the sugar mixture. Toss to coat, then remove onto a plate.
6) Repeat:
- Repeat with remaining bread cubes using the remaining butter.
7) Serve:
- Serve immediately, with maple syrup for dipping.
For the best results with the Cinnamon Roll French Toast Bites Recipe, work quickly, keep the pan hot, and coat while warm so the cinnamon sugar sticks.
Pro Tips for Success
- Preheat the pan fully before cooking so you get caramelized edges, not pale spots.
- Do not oversoak the cubes in custard, a quick toss prevents soggy centers.
- Shake off excess custard with your hands to avoid pooling in the pan.
- Cook in batches so the pan stays hot and the bites brown evenly.
- Toss in cinnamon sugar while warm for maximum cling and crunch.
Dipping Sauces & Toppings
- Classic Cream Cheese Glaze: Whisk 2 oz softened cream cheese, 2 tbsp butter, 1/2 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla until smooth.
- Warm Spiced Maple Syrup: Heat 1/2 cup maple syrup with 1/4 tsp cinnamon and a pinch of nutmeg for 1 minute. Keep warm.
- Chocolate Ganache Drizzle: Microwave 1/3 cup chocolate chips with 3 tbsp cream in 15-second bursts. Stir until glossy.
- Salted Caramel Sauce: Warm 1/3 cup caramel sauce and stir in a pinch of flaky salt. Drizzle over the bites.
- Toppings: Add toasted pecans, powdered sugar, orange zest, or a dusting of cocoa.
Pair any of these with the Cinnamon Roll French Toast Bites Recipe for bakery-level brunch vibes.
Alternative Cooking Methods
Oven-baked:
- Preheat to 400°F. Line a sheet pan and brush with 1 tbsp melted butter.
- Toss quickly in custard, shake off excess, then arrange in a single layer.
- Bake 10 to 12 minutes, turning once, until golden. Toss warm cubes in cinnamon sugar.
Air fryer:
- Preheat to 375°F for 3 minutes. Lightly oil the basket.
- Air fry custard-coated cubes 5 to 7 minutes, shaking halfway, until browned.
- Toss immediately in the cinnamon sugar. Work in small batches for even browning.
These methods keep the Cinnamon Roll French Toast Bites Recipe fast, crispy, and hands-off, ideal for people with a 2000 calorie diet.
Creative Variations
- Apple Cinnamon Delight: Sauté 1 cup finely diced apples in 1 tsp butter with a pinch of cinnamon and sugar until just tender. Spoon over the bites and finish with cream cheese glaze.
- Nutty Crunch: Toss warm bites with 2 tbsp finely chopped toasted pecans or walnuts along with the cinnamon sugar. Add a touch of maple for shine.
- Pumpkin Spice French Toast Bites: Add 1 tbsp pumpkin puree and 1/4 tsp pumpkin pie spice to the custard. Serve with spiced maple syrup.
- Brioche French Toast Bites: Swap the white bread for brioche or challah. Cut thick slices, let them dry 30 minutes, then proceed for extra custardy centers.
- Canned Cinnamon Roll Shortcut: Cut unbaked rolls into 6 pieces each. Air fry or pan-sear until golden, then toss in cinnamon sugar. This hack mirrors the Cinnamon Roll French Toast Bites Recipe with even less prep.
Storage, Freezing, and Reheating
- Store: Cool completely, then refrigerate in an airtight container up to 3 days. Keep the cinnamon sugar in a small bag to refresh if needed.
- Freeze: Arrange in a single layer to freeze, then move to a zip-top bag for up to 2 months. Freeze sauces separately.
- Reheat: Re-crisp in a 375°F oven or air fryer for 4 to 6 minutes. Warm briefly, then re-toss in a little cinnamon sugar and serve with hot maple syrup to revive that fresh-made magic in this Cinnamon Roll French Toast Bites Recipe.
Frequently Asked Questions
Can I make the Cinnamon Roll French Toast Bites Recipe ahead?
Yes. Cook, cool, refrigerate, then re-crisp in the oven or air fryer and toss with a little fresh cinnamon sugar.
How do I avoid soggy bites?
Use slightly stale bread, shake off excess custard, and cook in a hot pan in batches.
How can I make these less sweet?
Reduce the sugar to 2 tbsp and skip the glaze. Serve with lightly sweetened yogurt or fresh berries.
What goes well on the side?
Serve with eggs, breakfast sausage, fresh fruit, or a simple yogurt parfait to round out brunch.
Conclusion
If you crave cozy brunch energy without fuss, this Cinnamon Roll French Toast Bites Recipe delivers crispy outsides, soft middles, and big cinnamon-sugar joy. I hope it becomes a weekend favorite in your house too. When you try it, come back and tell me how it went. Leave a comment, ask a question, or share a photo so we can cheer on your kitchen wins together.
