The other morning, my kids were begging for cinnamon rolls, but I didn't have the time (or the patience) for yeast dough. So I raided the fridge and found a loaf of brioche, some eggs, and a carton of milk. Within minutes, I had a pan of golden, cinnamon-sugar bites that tasted just like the real thing – but way faster.
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These little bites are everything you love about cinnamon rolls: the warm, gooey center, the crispy edges, and that dreamy vanilla glaze. But they're made from simple pantry staples and come together in about 30 minutes. They're perfect for a lazy weekend breakfast, a fun after-school snack, or even a brunch party where everyone can grab a fork and share.
And here's the best part: you can make them ahead, freeze them, and reheat them for a quick breakfast on busy mornings. No one will ever guess they didn't come from a bakery.
So, let's get started! I promise these will become a family favorite.
Parenting, one mindful moment at a time.
Why You'll Love This Recipe
About the Ingredients
6 cups (about 300g) cubed brioche or challah bread (1-inch cubes)
Brioche adds richness, but any sturdy bread like Texas toast or sourdough works. Day-old bread is best – it soaks up the custard without turning mushy.
4 large eggs
Use room-temperature eggs for a smoother custard. If you're out of eggs, you can substitute 1 cup of Greek yogurt mixed with 1/4 cup milk.
1 cup (240ml) whole milk
Whole milk gives the creamiest texture. You can use any milk you have, including almond or oat milk, for a dairy-free option.
2 tablespoons (25g) granulated sugar
Adds a touch of sweetness to the custard. You can use brown sugar for a deeper flavor or a sugar substitute for a lower-carb version.
1 teaspoon vanilla extract
Pure vanilla extract is best, but imitation works too. For a fun twist, use 1/2 teaspoon of almond extract.
1 teaspoon ground cinnamon
Ceylon cinnamon is milder and sweeter, while Cassia is more common. Use whatever you have – it's all good.
1/4 teaspoon ground nutmeg
Nutmeg adds warmth and depth. If you don't have it, you can skip it or use pumpkin pie spice.
1/4 teaspoon salt
Enhances all the flavors. Use fine sea salt or table salt.
2 tablespoons (28g) unsalted butter, for the pan
Use salted butter if that's what you have, just reduce the added salt to 1/8 teaspoon. You can also use coconut oil for a dairy-free option.
For the cinnamon sugar coating: 1/2 cup (100g) granulated sugar + 1 tablespoon ground cinnamon
This creates the classic cinnamon roll crust. Adjust the cinnamon to your taste.
For the glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
The glaze is thick and creamy. Add more milk if you prefer a thinner drizzle. You can also add a pinch of cinnamon.
Tips & Tricks
Use stale bread for better absorption
Fresh bread can get soggy, so leave the cubes out for an hour or toast them briefly in the oven.
Don't over-soak the bread
A quick dip in the custard is enough – you want the outside to be custardy but the inside to stay slightly firm.
Cook in batches
Don't overcrowd the pan, or the bites will steam instead of getting crispy. Cook in a single layer, turning gently.
Pro Tips
Step-by-Step Instructions
1. Cube the bread
Cut the brioche into 1-inch cubes. If your bread is very fresh, spread the cubes on a baking sheet and toast in a 350°F (175°C) oven for 5 minutes to dry them out slightly.
2. Whisk the custard
In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Make sure the sugar is dissolved.
3. Soak the bread
Add the bread cubes to the custard and gently toss to coat. Let them soak for about 1 minute, but don't let them get too mushy.
4. Mix cinnamon sugar
In a shallow dish or a large zip-top bag, combine the 1/2 cup sugar and 1 tablespoon cinnamon. Set aside.
5. Cook the bites
Heat a large skillet over medium heat and melt 1 tablespoon of butter. Working in batches, add the bread cubes in a single layer. Cook for 2-3 minutes per side, until golden brown and crispy on all sides. You'll know they're done when they're golden brown and have a slight crust.
6. Coat in cinnamon sugar
While the bites are still warm, toss them in the cinnamon sugar mixture until evenly coated. This step is what gives them that classic cinnamon roll crust.
7. Make the glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Add more milk a teaspoon at a time if needed to reach a drizzling consistency.
8. Serve and enjoy
Drizzle the glaze over the warm bites or serve it on the side for dipping. Serve immediately for the best texture.
Delicious Variations
Pumpkin Spice
Add 1 teaspoon pumpkin pie spice to the custard and swap the vanilla for maple extract.
Chocolate Lover's
Add 2 tablespoons cocoa powder to the cinnamon sugar coating and use chocolate milk in the custard.
Vegan
Use plant-based milk, a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water), and vegan butter. The glaze can be made with powdered sugar and plant milk.
How to Store Cinnamon Roll French Toast Bites
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheating
Reheat in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes, or until warm and crispy. You can also microwave, but they'll be softer.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes, you can prepare the bread cubes and custard the night before and keep them separate in the fridge. In the morning, just assemble and cook. You can also cook them fully, store them in the fridge, and reheat them in the oven or air fryer.
Q: What kind of bread is best?
Brioche or challah are ideal because they're rich and absorb the custard well. But you can also use Texas toast, sourdough, or even regular sandwich bread – just use a thicker slice and don't soak it as long.
Q: Can I use an air fryer?
Absolutely! Preheat your air fryer to 375°F (190°C) and cook the bites in a single layer for 5-7 minutes, shaking halfway through, until golden and crispy.
Q: How do I prevent the bites from getting soggy?
The key is to not over-soak the bread. A quick dip is enough. Also, make sure your pan is hot before adding the bread, and don't overcrowd the pan – cook in batches so they get crispy, not steamed.
Q: Can I make these dairy-free?
Yes, use plant-based milk like almond or oat milk, and substitute the butter with coconut oil or vegan butter. The glaze can be made with powdered sugar and a splash of plant milk.
I hope these Cinnamon Roll French Toast Bites bring a little sweetness to your morning. If you make them, I'd love to hear how they turned out! Leave a comment below or tag me in your photos – happy cooking!
Cinnamon Roll French Toast Bites
Cinnamon Roll French Toast Bites are bite-sized, crispy, and coated in a sweet glaze – a fun, easy breakfast the whole family will love.
🧂 Ingredients
- 6 cups (about 300g) cubed brioche or challah bread (1-inch cubes)
- 4 large eggs
- 1 cup (240ml) whole milk
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons (28g) unsalted butter, for the pan
- For the cinnamon sugar coating: 1/2 cup (100g) granulated sugar + 1 tablespoon ground cinnamon
- For the glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
📋 Instructions
- 1Cube the bread — Cut the brioche into 1-inch cubes. If your bread is very fresh, spread the cubes on a baking sheet and toast in a 350°F (175°C) oven for 5 minutes to dry them out slightly.
- 2Whisk the custard — In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Make sure the sugar is dissolved.
- 3Soak the bread — Add the bread cubes to the custard and gently toss to coat. Let them soak for about 1 minute, but don't let them get too mushy.
- 4Mix cinnamon sugar — In a shallow dish or a large zip-top bag, combine the 1/2 cup sugar and 1 tablespoon cinnamon. Set aside.
- 5Cook the bites — Heat a large skillet over medium heat and melt 1 tablespoon of butter. Working in batches, add the bread cubes in a single layer. Cook for 2-3 minutes per side, until golden brown and crispy on all sides. You'll know they're done when they're golden brown and have a slight crust.
- 6Coat in cinnamon sugar — While the bites are still warm, toss them in the cinnamon sugar mixture until evenly coated. This step is what gives them that classic cinnamon roll crust.
- 7Make the glaze — In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Add more milk a teaspoon at a time if needed to reach a drizzling consistency.
- 8Serve and enjoy — Drizzle the glaze over the warm bites or serve it on the side for dipping. Serve immediately for the best texture.
Aisha writes about parenting and child development, sharing insights from her own journey raising two kids. Her articles focus on nurturing emotional intelligence and creating a calm, connected family life.
