1. Begin by cutting your cinnamon rolls into bite-sized pieces, roughly one or two inches square. This makes them perfect for dipping and quick cooking.
2. In a shallow bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and a pinch of salt until fully combined. I find this mix smells like a hug in a bowl, reminding me of those early kitchen mornings.
3. Heat a large non-stick skillet over medium heat and melt one tablespoon of butter, swirling to coat the pan evenly.
4. Working in batches, dip each cinnamon roll bite into the egg mixture, allowing it to soak up just a moment or two—too long and they’ll become soggy, which my mum always warned against when I was a child.
5. Place the soaked bites onto the skillet, spacing them evenly. Cook for about 2-3 minutes on each side or until golden brown and slightly crispy on the edges. You’ll know they’re ready when they have that warm, caramelized look that makes your mouth water.
6. Transfer the cooked bites to a plate lined with paper towels to absorb any excess butter, then add the remaining tablespoon of butter to the skillet before cooking your next batch.
7. Once all the bites are cooked, dust them lightly with powdered sugar if you like and serve immediately with warm maple syrup on the side.

One little trick I learned from those early dawns in the Devon kitchen is to keep an eye on the heat—not too hot to burn, but warm enough to create a golden crust. It’s that balance that makes all the difference between a rushed breakfast and a moment to savor.