Cinnamon Toast Bites Recipes

CINNAMON TOAST BITES

Steps:

• Preheat oven to 375°F. Arrange bread in a single layer on a parchment-lined rimmed baking sheet. Bake, tossing halfway through, until completely dried out, 18-20 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Whisk in sugar and 1/2 cup water and cook until sugar is dissolved. Whisk in cinnamon, vanilla, and salt. Transfer syrup to a large bowl, add bread, and toss quickly until coated. Using a slotted spoon, return cubes to baking sheet; discard remaining syrup. Bake bread, tossing halfway through, until sugar is slightly caramelized, about 10 minutes more. Let cool slightly.
• Do Ahead
• Bites can be made 1 day ahead. Store in an airtight container at room temperature.

CINNAMON-SUGAR BITES

Steps:

• Mix 1 tablespoon white sugar and 1 tablespoon cinnamon together in a bowl.
• Melt butter in a skillet over medium-low heat; add bread cubes to skillet and turn frequently with a spatula to completely coat in butter.
• Reduce heat to low and cook bread cubes in butter until golden brown on all sides, about 5 minutes. Sprinkle cinnamon-sugar mixture over bread, stir to coat, and cook for 1 minute more.
• Remove skillet from heat and sprinkle 1 teaspoon cinnamon and 1 teaspoon white sugar over the bread cubes. Dust cubes with confectioners' sugar.

CINNAMON BREAKFAST BITES

Steps:

• Preheat oven to 425°. In a large bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls., In a shallow bowl, combine remaining sugar and cinnamon. Dip balls in butter, then roll in cinnamon-sugar., Arrange in a single layer in an 8-in. cast-iron skillet or round baking pan. Bake until browned and a toothpick inserted in centers comes out clean, 15-18 minutes.

FRIED CINNAMON CRUNCH CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
• Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
• Freeze for 45 minutes.
• Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
• Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
• Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
• Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
• Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
• Drain the cheesecake balls on a wire rack or paper towels.
• Sprinkle powdered sugar over the cheesecake bites and serve warm.
• Enjoy!

CINNAMON TOAST

Steps:

• In a small bowl, stir together the sugar, cinnamon and salt.
• Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
• Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
• Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.

CINNAMON TOAST CRUNCH™ SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.
• In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.

EASY AND INCREDIBLE CINNAMON ROLL BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 8- or 9-inch square baking pan with cooking spray.
• Cut each biscuit into quarters and place in a 1-gallon resealable bag. Add sugar and cinnamon and seal the bag. Shake the bag until biscuits are well coated, then empty the bag onto the prepared pan. Drizzle melted butter over top.
• Bake in the preheated oven until golden brown, about 22 minutes.
• While the cinnamon roll bites are baking, prepare frosting. Combine powdered sugar, milk, softened butter, and vanilla in a bowl and stir until smooth.
• Remove cinnamon roll bites from the oven and spread frosting over top immediately.
• Serve warm.

CINNAMON FRENCH TOAST BITES

Steps:

• Cut each slice of bread into bite size pieces.
• In a large bowl, whisk together eggs, whipping cream, milk, vanilla, 1 Tablespoon of sugar and 1 teaspoon of cinnamon.
• In a large saucepan over medium heat, melt butter.
• After butter is melted, dip each piece of bread in egg mixture, let excess drip off and place in saucepan.
• You won't be able to cook all of the bread at one time, so work with just enough pieces to fill the bottom layer of the pan.
• Saute your french toast bites until they begin to golden.
• Once one side is golden brown, flip over and cook the other side until golden brown and crispy on the outside.
• In a separate bowl, mix together remaining sugar, cinnamon and brown sugar.
• Transfer hot french toast bites to bowl and toss in cinnamon and sugar mixture until coated.
• Serve with syrup and sprinkled with more sugar and cinnamon.