Cinnamon Roll French Toast Bites

It was a Sunday morning when my cousin announced she was bringing over cinnamon rolls, but what actually showed up was a pan of slightly overbaked, disappointing discs from a tube. Instead of letting the morning slide into mediocrity, I cubed what I could salvage, tossed them in a French toast custard, and suddenly a mistake turned into something everyone fought over at the table.

Last winter during a snow day, my neighbor kids knocked on the door asking if I had anything fun to eat. I pulled together this recipe, and something about eating warm, cinnamon coated bites with our hands while watching flakes fall made it feel like the coziest morning ever. Now whenever the forecast calls for snow, my phone lights up with requests.

Ingredients

• 8 slices brioche or challah bread, crusts removed and cut into 1-inch cubes: These rich, eggy breads absorb the custard beautifully and hold their shape during cooking, though I have made this work with a slightly stale French bread in a pinch
• 3 large eggs: The foundation of your French toast base, creating that protein rich structure that transforms bread into something entirely new
• 1 cup whole milk: Whole milk delivers the creamiest texture and helps balance the eggs for a tender result, though I have used half and half when I wanted extra richness
• 2 tablespoons granulated sugar: Just enough sweetness in the custard to enhance the bread without making it cloying
• 1 teaspoon vanilla extract: Pure vanilla extract adds that aromatic warmth that makes everything taste homemade
• 1 teaspoon ground cinnamon: The soul of this recipe, infusing every bite with that unmistakable spice warmth
• Pinch of salt: Do not skip this, it wakes up all the flavors and keeps the sweetness from feeling flat
• 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon: This coating creates that signature cinnamon roll exterior, adding sweetness and a gentle crunch to every surface
• 1/2 cup powdered sugar whisked with 2 tablespoons milk and 1/4 teaspoon vanilla extract: A quick glaze that drips into every crevice, transforming these from good to completely irresistible
• 2 tablespoons unsalted butter: Butter in the pan creates those golden edges and adds a subtle richness that oil just cannot match

Instructions

Whisk up your custard base:

In a medium bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until the mixture is completely smooth and no streaks of egg remain visible

Let the bread take a bath:

Add your bread cubes to the egg mixture and toss gently until every piece is coated, then let them soak for 2 to 3 minutes to soften and absorb some of that spiced custard

Prepare your cinnamon sugar magic:

In a separate small bowl, mix together 1/4 cup sugar and 1 teaspoon cinnamon until evenly combined and set it nearby, ready for coating

Get your pan ready:

Heat 1 tablespoon butter in a large nonstick skillet over medium heat, swirling to coat the bottom and waiting until it foams and smells nutty

Cook until golden on all sides:

Using a slotted spoon, transfer soaked bread cubes to the skillet in a single layer and cook for 2 to 3 minutes, turning carefully until all sides are deep golden brown and crisp

Repeat and coat:

Cook remaining bread cubes with the remaining butter as needed, then immediately toss the warm bites in the cinnamon sugar mixture until thoroughly coated

Whisk up your glaze:

In a small bowl, whisk powdered sugar, milk, and vanilla until completely smooth, adding a tiny splash more milk if it seems too thick to drizzle

Finish with a generous drizzle:

Arrange the coated bites on your serving platter and drizzle the glaze back and forth over everything while still warm, letting it pool in the crevices

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My daughter requested these for her birthday breakfast instead of cake, watching intently as I drizzled the glaze and asking if she could lick the spoon. There is something about finger food breakfast that makes people feel like kids again, hands reaching in for one more bite even after insisting they are full.

Making Ahead

You can cut the bread cubes the night before and store them in an airtight container, but I have found the texture suffers if you try to soak and cook them ahead. These really shine when made fresh and warm, though I have reheated leftovers in a 350 degree oven for 5 minutes with decent results.

Serving Ideas

Stack these on a platter with small bowls of maple syrup for dipping and watch them disappear. I have served them alongside scrambled eggs for a full breakfast spread, but they are also perfect on their own with coffee or hot chocolate.

Texture and Flavor Tweaks

For extra crunch, add chopped pecans or walnuts to the cinnamon sugar coating so they cling to the glazed exterior. Sometimes I toss in a pinch of nutmeg with the cinnamon for depth, or use brown sugar in the coating for a deeper, molasses like sweetness.

• A splash of maple syrup in the custard instead of granulated sugar adds beautiful complexity
• Try adding orange zest to the egg mixture for a bright, citrusy contrast to all that warmth
• For extra decadence, serve with whipped cream or a dusting of powdered sugar

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There is something deeply satisfying about food you eat with your hands at breakfast, warm and sweet and impossible to stop eating. These have become my go to for special occasions, snow days, and any morning that needs a little extra joy.

Recipe FAQs

→ What bread works best for these bites?

Brioche or challah are ideal because their rich, eggy texture absorbs the custard beautifully while staying soft inside. Soft white bread works as a substitute if needed.

→ Can I make these ahead of time?

These are best served fresh and warm while the glaze is still sticky. However, you can prepare the bread cubes and whisk the egg mixture the night before, keeping them separate until ready to cook.

→ How do I prevent the bites from getting soggy?

Don't oversoak the bread—2 to 3 minutes in the custard is plenty. Use a slotted spoon to transfer cubes to the skillet, letting excess liquid drip off, and cook immediately in a hot pan with butter.

→ Can I bake these instead of frying?

Yes, arrange soaked cubes on a parchment-lined baking sheet and bake at 375°F for 12-15 minutes, turning halfway through. The texture will be softer than pan-fried but still delicious.

→ What toppings can I add?

Chopped pecans or walnuts add nice crunch. Serve with maple syrup, whipped cream, or fresh berries. A dusting of extra cinnamon sugar right before serving enhances the cinnamon roll flavor.