Open the can of cinnamon rolls and set the icing aside. Cut each roll into 4 bite-sized pieces.
In a medium bowl, whisk together eggs, milk, vanilla extract, and ground cinnamon until fully combined.
Dip each cinnamon roll piece into the egg mixture and allow excess to drip off.
Heat butter in a non-stick skillet over medium heat. Add dipped roll pieces in a single layer without overcrowding.
Cook for 2–3 minutes on each side until golden brown and cooked through.
Meanwhile, microwave the reserved icing for 10–12 seconds until pourable.
Transfer bites to a plate, drizzle with icing, and garnish with powdered sugar if desired. Serve with maple syrup.
Notes
Don’t overcrowd the skillet to ensure even browning.
Use medium-low heat to avoid burning the outside while undercooking the inside.
Chill the icing briefly after warming for a thicker drizzle.
Use almond or oat milk for a dairy-free option.
Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving Size: 1/4 of recipeCalories: 280Sugar: 14gSodium: 320mgFat: 12gSaturated Fat: 5gUnsaturated Fat: 6gTrans Fat: 0gCarbohydrates: 36gFiber: 1gProtein: 5gCholesterol: 90mg
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