1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will be the home for your bites as they finish cooking and get a little crisp.
2. Cut each cinnamon roll into bite-sized pieces—about 1 to 1.5 inches square. I find the best way is to use a sharp serrated knife to keep the edges neat, but don’t worry if they’re a little rustic. Mama Lu always said, “Perfection’s in the taste, not the shape.”
3. In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt. This custard mixture is what turns the bites into that rich, French toast goodness.
4. Heat a large skillet over medium heat and add 1 tablespoon of butter. While it melts, dip each bite into the egg mixture, letting it soak for just a few seconds—too long and they’ll fall apart, too short and they won’t be custardy enough.
5. Place the soaked bites in the skillet, cooking in batches if needed. Cook for about 2 minutes on each side, or until golden brown and slightly crisp around the edges. You’ll want that caramelized color just like Mama Lu’s skillet cornbread crust.
6. Transfer the cooked bites to the prepared baking sheet. Once all bites are cooked, pop the tray into the oven for 5-7 minutes. This step warms them through and ensures the inside is fluffy without getting soggy.
7. Remove from oven and let cool slightly. Dust with powdered sugar if you like, and serve warm with maple syrup or a drizzle of cream cheese glaze for that extra luscious touch.

One of my favorite memories is sitting on the porch swing with my grandmother, sharing stories while dipping bits of cornbread into blackberry jam. These Cinnamon Roll French Toast bites bring that same joy—simple, sweet moments made extraordinary by good company and delicious food.