Cinnamon Roll French Toast Bites
There are some breakfast combinations that just feel destined to be together, and for me, the marriage of a gooey cinnamon roll and rich, custardy French toast is at the very top of that list. We’re not just making French toast here; we’re creating tiny, decadent Cinnamon Roll French Toast Bites. Imagine pillowy cubes of brioche, soaked in a vanilla-scented custard, fried to a perfect golden brown, and then generously drizzled with a tangy cream cheese glaze. The aroma alone is enough to get the whole house out of bed on a Sunday morning.
This recipe has become a staple for special brunches in our home. Friends always ask me for this recipe after trying it, and it’s one of my absolute favourites to share. Each bite delivers that unmistakable swirl of warm cinnamon sugar, a soft, yielding centre, and a slightly crisp exterior. It’s a truly indulgent treat that feels both familiar and excitingly new all at once.
This is the kind of breakfast you make when you want to linger at the table, mug of coffee in hand, and savour the moment. It works beautifully for a celebratory morning, a lazy weekend, or any time you feel like turning breakfast into an event. These little bites are a joy to make and an even greater joy to eat.
Recipe Overview
This recipe transforms a loaf of brioche into bite-sized morsels that perfectly capture the flavour of a classic cinnamon roll. We achieve this by first soaking the bread cubes in a rich egg custard, then pan-frying them until golden, and finally tossing them in a cinnamon-sugar mixture before drizzling with a classic cream cheese glaze. I’ve tested this with several types of bread, and a slightly stale brioche gives the most incredible, rich texture that holds up to the custard without becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Cinnamon Roll French Toast Bites Recipe
- Genuine Flavour: This isn’t just cinnamon-dusted French toast. The layers of flavour—from the vanilla in the custard to the buttery brown sugar swirl and the sharp, sweet glaze—genuinely replicate the experience of eating a warm, freshly baked cinnamon roll.
- Ready in Under 30 Minutes: From the moment you start slicing the bread to the final drizzle of glaze, this impressive breakfast comes together in about half an hour, making it achievable even on a busy weekend morning.
- Flexible Recipe: You can easily adapt this to your taste. Add a pinch of nutmeg to the custard for extra warmth, or swap the cream cheese glaze for a simple maple syrup drizzle if you prefer.
- Great for Sharing: These breakfast bites are ideal for family gatherings or brunches with friends. You can set out a large platter with small forks or cocktail sticks and let everyone help themselves. They are a wonderful centrepiece for a holiday breakfast table.
- Family Tested: My whole family adores this recipe. The bite-sized format makes it especially fun for children, and everyone seems to love the interactive nature of dipping them in extra glaze or syrup. It always gets compliments.
Ingredients You’ll Need
For the best results, try to use good quality ingredients, especially the bread. A day-old brioche loaf is my top choice because its high butter and egg content creates a wonderfully rich flavour and a texture that’s sturdy enough to soak up the custard without disintegrating. I always use Nielsen-Massey vanilla bean paste for a more intense flavour.
- For the French Toast Bites:
- 1 large brioche loaf (about 400g), preferably a day old
- 3 large free-range eggs
- 120ml whole milk
- 60ml double cream
- 1 tsp vanilla extract or bean paste
- 50g unsalted butter, for frying
- For the Cinnamon Swirl Coating:
- 100g light brown soft sugar
- 1.5 tbsp ground cinnamon
- For the Cream Cheese Glaze:
- 100g full-fat cream cheese, softened to room temperature
- 50g icing sugar, sifted
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Ashley’s Tip: Don’t be tempted to use skimmed or semi-skimmed milk. The combination of whole milk and double cream is what creates that luxuriously custardy interior. It’s a small detail that makes a significant difference to the final texture.
How to Make Cinnamon Roll French Toast Bites
The process is straightforward. We’ll prepare our three main components—the bread and custard, the cinnamon sugar, and the glaze—and then bring it all together in a hot pan. Working in batches is key to getting that perfect golden crust on all sides.
- Prepare the Bread: Using a sharp serrated knife, remove the crusts from the brioche loaf (you can save them for making breadcrumbs). Cut the loaf into thick 2-3 cm slices, and then cut these slices into 2-3 cm cubes. Set aside. Using slightly stale bread is a technique I learned that prevents sogginess, which is a common issue with making perfect French toast.
- Make the Custard: In a wide, shallow bowl or dish, whisk together the eggs, whole milk, double cream, and vanilla extract until smooth and fully combined.
- Prepare the Cinnamon Sugar: In a separate medium-sized bowl, mix the light brown sugar and ground cinnamon together until evenly distributed.
- Soak the Bread: Working one cube at a time, dip each piece of brioche into the egg mixture. Let it soak for just 10-15 seconds per side. You want it to absorb the custard but not become completely saturated and fall apart. Place the soaked cubes on a wire rack or baking sheet as you go.
- Heat the Pan: Place a large, non-stick frying pan or skillet over medium heat. Add about a tablespoon of the butter and allow it to melt and foam.
- Fry the Bites: Carefully place a single layer of soaked bread cubes into the hot pan, ensuring you don’t overcrowd it. I find that working in two or three batches gives the best results. Fry for 1-2 minutes per side, turning with tongs, until all sides are a deep golden brown and crisp.
- Coat in Cinnamon Sugar: As soon as a batch is cooked, transfer the hot bites directly into the bowl of cinnamon sugar. Toss gently to coat them completely while they’re still warm. Place the coated bites on a serving platter. Repeat with the remaining butter and bread cubes.
- Make the Glaze: While the last batch is frying, prepare the glaze. In a small bowl, beat the softened cream cheese with the sifted icing sugar and vanilla until smooth. Gradually add the milk, one tablespoon at a time, whisking until you reach a smooth, pourable consistency.
- Serve Immediately: Drizzle the cream cheese glaze generously over the warm platter of cinnamon roll French toast bites. Serve immediately for the best texture.
Tips From My Kitchen
- Temperature Control: Keep your pan on a steady medium heat. If the butter starts to smoke, the heat is too high, and the sugar in the custard will burn before the centre is cooked. If it’s too low, the bites will absorb excess butter and become greasy rather than crisp.
- The Secret Step: I learned that a quick dip is all you need. The biggest mistake is over-soaking the bread. A brief dip ensures the centre becomes custardy while the outside has a chance to form a proper crust in the pan.
- Make-Ahead: To save time in the morning, you can prepare the custard mixture and the cinnamon-sugar mix the night before. Store the custard in an airtight container in the fridge and the sugar in a sealed bag at room temperature. Just give the custard a good whisk before using.
- Storage: If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them on a baking tray in the oven at 180°C (160°C fan) for 5-7 minutes to help them crisp up again.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.
- Large non-stick frying pan or skillet
- Sharp serrated knife and cutting board
- Several mixing bowls (for custard, sugar, and glaze)
- Whisk
- Tongs or a spatula for turning
Common Mistakes to Avoid
- Overcrowding the pan: It’s tempting to cook all the bites at once, but this lowers the pan’s temperature and causes the bites to steam instead of fry. This results in a soft, sometimes soggy, exterior. Cook in batches for a truly crisp finish.
- Using Fresh, Soft Bread: While delicious for sandwiches, very fresh brioche is too soft for this recipe. It will act like a sponge, absorb too much custard too quickly, and is very likely to fall apart in the pan. A day-old loaf is your best friend here.
- Incorrect Pan Temperature: As mentioned in my tips, temperature is crucial. A sputtering, but not smoking, pan is the visual cue you’re looking for. This ensures a golden crust and a perfectly cooked interior.
What to Serve With Cinnamon Roll French Toast Bites
These bites are wonderfully rich on their own, but a few accompaniments can elevate the entire meal. For a larger brunch spread, consider pairing them with something savoury, like my easy salmon cakes.
- Fresh Berries: A bowl of fresh raspberries, strawberries, or blueberries provides a lovely, sharp contrast to the sweetness of the bites and the richness of the glaze.
- Crispy Bacon or Sausages: The salty, savoury flavour of well-cooked bacon or good-quality breakfast sausages is the perfect counterpoint to this sweet dish.
- A Good Coffee: A strong cup of black coffee or a creamy latte cuts through the sweetness beautifully. On a warmer day, my refreshing Instant Coffee Iced Coffee is an ideal match.
Frequently Asked Questions
Cinnamon Roll French Toast Bites
Ingredients
Method
- Prepare the Bread: Using a sharp serrated knife, remove the crusts from the brioche loaf (you can save them for making breadcrumbs). Cut the loaf into thick 2-3 cm slices, and then cut these slices into 2-3 cm cubes. Set aside. Using slightly stale bread is a technique I learned that prevents sogginess, which is a common issue with making perfect French toast.
- Make the Custard: In a wide, shallow bowl or dish, whisk together the eggs, whole milk, double cream, and vanilla extract until smooth and fully combined.
- Prepare the Cinnamon Sugar: In a separate medium-sized bowl, mix the light brown sugar and ground cinnamon together until evenly distributed.
- Soak the Bread: Working one cube at a time, dip each piece of brioche into the egg mixture. Let it soak for just 10-15 seconds per side. You want it to absorb the custard but not become completely saturated and fall apart. Place the soaked cubes on a wire rack or baking sheet as you go.
- Heat the Pan: Place a large, non-stick frying pan or skillet over medium heat. Add about a tablespoon of the butter and allow it to melt and foam.
- Fry the Bites: Carefully place a single layer of soaked bread cubes into the hot pan, ensuring you don't overcrowd it. I find that working in two or three batches gives the best results. Fry for 1-2 minutes per side, turning with tongs, until all sides are a deep golden brown and crisp.
- Coat in Cinnamon Sugar: As soon as a batch is cooked, transfer the hot bites directly into the bowl of cinnamon sugar. Toss gently to coat them completely while they're still warm. Place the coated bites on a serving platter. Repeat with the remaining butter and bread cubes.
- Make the Glaze: While the last batch is frying, prepare the glaze. In a small bowl, beat the softened cream cheese with the sifted icing sugar and vanilla until smooth. Gradually add the milk, one tablespoon at a time, whisking until you reach a smooth, pourable consistency.
- Serve Immediately: Drizzle the cream cheese glaze generously over the warm platter of cinnamon roll French toast bites. Serve immediately for the best texture.
Notes
I really hope you give these Cinnamon Roll French Toast Bites a try. They are such a treat and a wonderful way to make any morning feel a bit more special. If you do make them, I’d love to hear how they turned out for you. Please leave a comment below and let me know! Happy cooking!
– Ashley Rivera
