📖 Instructions

1. **Prepare Your Cinnamon Rolls**: First things first, get your canned cinnamon rolls ready. Carefully open the can and unroll the entire tube of cinnamon rolls onto a clean cutting board. Keep the icing packet aside; we'll use that goodness later. This is where the magic begins!
2. **Cut into Bites**: Using a sharp knife or a pizza cutter, slice each individual cinnamon roll into 4-6 small, bite-sized pieces. Aim for roughly 1-inch squares. Don't worry if they're not perfectly even; the rustic look adds to the charm.
3. **Whisk the French Toast Batter**: In a medium-sized, shallow bowl (a pie plate or a shallow baking dish works great here for easy dipping), whisk together the eggs, milk, vanilla extract, and a pinch of ground cinnamon until everything is well combined and slightly frothy. Ensure there are no streaks of egg yolk remaining. This creates our lovely French toast bath.
4. **Heat the Skillet**: Place a large non-stick skillet or griddle over medium heat. Add a tablespoon of butter or a swirl of cooking oil. You want the butter to melt and slightly foam, but not brown too quickly. Swirl it around to coat the bottom of the pan evenly.
5. **Dip the Bites**: Working in batches to avoid overcrowding the pan, take a few cinnamon roll pieces and dip them into the French toast batter. Make sure each piece is thoroughly coated on all sides, but don't let them soak too long—just a quick dip! You want them moist, not soggy.
6. **Cook the Bites**: Carefully place the batter-coated cinnamon roll bites into the hot skillet. Cook for about 2-3 minutes per side, or until they're beautifully golden brown and cooked through. You might need to adjust the heat slightly to prevent burning. They should look irresistible, a lovely golden hue!
7. **Transfer and Repeat**: Once a batch is cooked, use tongs to transfer the golden-brown bites to a wire rack set over a baking sheet (this helps catch any excess glaze later and keeps them from getting soggy). Add more butter or oil to the skillet as needed and repeat with the remaining cinnamon roll pieces and batter.
8. **Make the Gooey Glaze**: While your bites are cooling slightly, let's make that heavenly glaze! In a small bowl, combine the powdered sugar, milk or heavy cream, and the cinnamon roll icing from the packet. If you want, add a tiny splash more vanilla extract or a pinch of cinnamon for extra oomph. Whisk it all together until it's smooth, luscious, and pourable. If it's too thick, add a tiny bit more milk; if too thin, a touch more powdered sugar. It should be gooey but still able to drizzle.
9. **Glaze the Bites**: Once all the French toast bites are cooked, you have two options: you can either drizzle the glaze generously over all the bites on the wire rack, or for an even coating, you can gently toss them in the glaze in a large bowl. I usually just drizzle because it's less messy and still looks fantastic.
10. **Serve Warm**: Serve your Cinnamon Roll French Toast Bites immediately while they're still warm and the glaze is wonderfully gooey. They are best enjoyed fresh! Perhaps with a side of fresh berries, if you're feeling fancy, or a dusting of extra powdered sugar.