📖 Instructions

1. First, gently unroll each cinnamon roll from its spiral. Take your time with this step to avoid tearing the dough. Once unrolled, carefully cut each strip of dough into approximately 1-inch pieces. This will give you the perfect bite-sized chunks for your French toast.
2. Next, prepare your French toast batter. In a shallow dish or a wide bowl, vigorously whisk together the eggs until they're light and frothy. Pour in the milk, vanilla extract, and a pinch of ground cinnamon. Continue whisking until the mixture is completely combined and no streaks of egg white are visible. This ensures an even coating on your dough.
3. Now, it’s time to get the dough coated. Working in batches, gently dip each cinnamon roll piece into the egg mixture, making sure all sides are fully saturated but not soggy. Don't let them sit in the batter for too long, as they can become waterlogged. A quick dip and flip is usually all it takes.
4. Heat a large non-stick skillet or griddle over medium heat. Add a knob of butter or a tablespoon of cooking oil, ensuring it melts and coats the entire cooking surface. You want the butter to sizzle gently, not smoke.
5. Carefully place the batter-coated cinnamon roll pieces into the hot skillet. Make sure not to overcrowd the pan; cook them in batches if necessary, leaving a little space between each piece for even cooking. Overcrowding can lower the pan's temperature and lead to steamed rather than nicely browned bites.
6. Cook for 2-3 minutes on each side, or until each bite is golden brown and cooked through. The exterior should be slightly crisp, and the dough inside should be tender. Use tongs or a spatula to flip them carefully.
7. As the bites finish cooking, transfer them to a wire rack set over a baking sheet to cool slightly. This helps them stay crisp while you prepare the glaze. You can keep them warm in a low oven (around 200°F/90°C) if you’re making a large batch.
8. While the bites are cooking or cooling, prepare the gooey glaze. In a small bowl, combine the powdered sugar with the milk or heavy cream and vanilla extract. Whisk vigorously until the mixture is smooth, thick, and pourable. If it's too thick, add a tiny bit more milk, a quarter teaspoon at a time, until you reach your desired consistency. If it's too thin, add a bit more powdered sugar.
9. Once all the French toast bites are cooked and the glaze is ready, arrange the bites on a serving platter. Drizzle the glorious gooey glaze generously over all the warm cinnamon roll French toast bites. You can also serve the glaze on the side for dipping!
10. Serve immediately and watch them disappear! These are best enjoyed fresh and warm. They're a truly special treat that will make any breakfast feel like a celebration.