Ingredients
Scale
- 1 can (12.4 oz) refrigerated cinnamon rolls (with included icing)
- 2 large eggs
- 1/4 cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (for the pan)
- Fresh berries or maple syrup for serving (optional)
Instructions
- Open the can of cinnamon rolls and set the icing container aside for later. Separate each roll and cut them into four equal quarters. This creates the “bite-size” shapes that will cook quickly and evenly.
- In a medium-sized mixing bowl, crack the eggs and add the milk, vanilla extract, and ground cinnamon. Whisk everything together vigorously until the mixture is smooth and the eggs are fully incorporated with the milk.
- Place the cinnamon roll pieces into the egg mixture. Gently toss them around with a fork or your hands to ensure every side of the dough is coated in the custard. Do not let them soak for too long, or they may become too soft to handle.
- Melt the butter in a large non-stick skillet over medium heat. Once the butter is bubbling, add the dough pieces in a single layer. Do not overcrowd the pan; work in batches if necessary. Cook for 2 to 3 minutes per side, turning them frequently until they are golden brown and cooked through.
- Remove the bites from the pan and place them on a serving platter. While they are still warm, drizzle the reserved icing from the can over the top. Serve immediately while hot and crispy.
- Cook Time: 20 minutes
- Diet: Vegetarian