1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Cut each slice of bread into bite-sized squares, about 1.5-inch pieces. I find that using slightly stale bread helps soak up the custard better without falling apart.
3. In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and granulated sugar until smooth and well combined.
4. Melt 2 tablespoons of butter in a large skillet over medium heat. Dip each bread cube into the egg mixture, letting it soak for a few seconds, then transfer to the skillet. Cook the bites in batches, turning occasionally, until golden brown and slightly firm, about 2-3 minutes per side.
5. While cooking, mix the brown sugar and 2 teaspoons ground cinnamon in a small bowl. Once the bites are cooked, toss them gently in this cinnamon-sugar mixture to coat evenly. This is where the magic of the cinnamon roll flavor really shines through.
6. Place the coated bites on the prepared baking sheet and bake for 8-10 minutes to finish cooking through and crisp them up slightly.
7. Meanwhile, prepare the cream cheese glaze by whisking together the softened cream cheese, powdered sugar, and milk until smooth. If it’s too thick, add a little more milk, a teaspoon at a time.
8. Once the bites come out of the oven, drizzle them generously with the cream cheese glaze. Serve warm for the best experience.

One of my favorite moments in the kitchen is when the kids come running over, drawn by the smell of cinnamon and butter. These bites vanish fast—so don’t be shy with the glaze!