Egg Dipped Cinnamon Roll Bites
Cinnamon roll pieces dipped in a vanilla egg mixture, cooked in butter until golden, and finished with icing or maple syrup.
Equipment
- Large nonstick skillet
- Shallow bowl
- Whisk
- Sharp knife
- Spatula
Ingredients
Main Ingredients
- 1 can refrigerated cinnamon rolls with icing about 17 1/2 oz, icing set aside
- 2 large eggs
- ¼ cup whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 2 tbsp unsalted butter divided
- 2 tbsp powdered sugar optional, for dusting
- ¼ cup maple syrup optional, for serving
Instructions
Cooking
- Cut. Slice each roll into four wedges and keep the icing cup aside for later.
- Whisk. Beat the eggs, milk, vanilla, and cinnamon in a shallow dish until fully blended.
- Coat. Turn a handful of wedges in the egg mixture until coated, then let any excess drip back into the dish.
- Brown. Melt half the butter over medium heat, then cook the wedges in one layer for 3 to 4 minutes per side until golden brown and set in the center.
- Repeat. Wipe the skillet, add the remaining butter, and cook the second batch the same way.
- Finish. Warm the icing for 10 seconds, drizzle it over the bites, and add powdered sugar or syrup.
Notes
Substitutions: Swap whole milk for oat milk, or use cinnamon sugar in place of powdered sugar.
Tips: Use medium heat and keep bites in a single layer so the centers cook through before the edges darken.
Storage: Refrigerate in an airtight container up to 3 days and reheat in an oven set to 350 degrees F.