Name: Chocolate Churro French Toast Bites
Prep time: 20 min
Cook time: 10 min
Total time: PT-487170H29M8S
Cuisine: Fusion / Brunch
Ingredients: 12–15 King’s Hawaiian Original Sweet Rolls, separated and slightly dried; ⅓ cup (80 g) heavy cream; 160 g semisweet chocolate, chopped; 3 large eggs; 1 cup (240 g) whole milk; 3 tablespoons (40 g) granulated sugar (custard); 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon (custard); ¼ teaspoon salt; 2–4 tablespoons butter (for frying); ¼ cup (60 g) granulated sugar (coating); 1 teaspoon ground cinnamon (coating)

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Short Description

These Chocolate Churro French Toast Bites feature sweet Hawaiian rolls piped with rich chocolate ganache, dipped in cinnamon custard, pan-fried until golden, then coated in classic churro-style cinnamon sugar—decadent, portable, and indulgent beyond belief.

Why You’ll Love This Recipe

Bite-sized bites loaded with molten chocolate center
Sweet, custardy exterior soaked in cinnamon flavor
Crispy on the outside, soft and gooey inside
Easy to share and fun to serve for brunch or dessert
Simple ingredients, small batch, big flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12–15 King’s Hawaiian Original Sweet Rolls, separated and slightly dried
⅓ cup (80 g) heavy cream
160 g semisweet chocolate, chopped
3 large eggs
1 cup (240 g) whole milk
3 tablespoons (40 g) granulated sugar (custard)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (custard)
¼ teaspoon salt
2–4 tablespoons butter (for frying)
¼ cup (60 g) granulated sugar (coating)
1 teaspoon ground cinnamon (coating)

Directions

Make The Ganache & Fill The Rolls

Let the separated sweet rolls dry slightly on a wire rack while you make ganache.
Heat heavy cream until it simmers (not boiling). Place chopped chocolate in a bowl, pour over the hot cream, and cover. Let sit 5 minutes. Stir gently until smooth and glossy. If any chocolate remains un-melted, microwave 15–20 seconds and stir again.
Allow ganache to chill at room temperature until thick enough to pipe (about 20 min, stirring occasionally).
Transfer ganache into a piping bag fitted with an 8 mm round tip. Insert tip into each roll’s side and fill generously with ganache. Place filled rolls with the filled side facing up.
Freeze filled rolls for 10–15 minutes to firm up the ganache before soaking.

Prepare The Custard & Dunk Rolls

Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until well blended.
Dip chilled rolls in custard for about 10 sec per side, gently turning to coat evenly. Return them to the plate.

Fry & Coat The Bites

In a frying pan over medium heat, melt 2 tablespoons butter. Add soaked rolls in small batches.
Fry rolls for about 60–90 seconds per side until golden brown, avoiding the side with the ganache hole to prevent oozing. Adjust heat as needed so they don’t burn. Some chocolate may escape; that’s okay.
Mix coating sugar and cinnamon in a bowl, and toss the hot rolls until fully coated.

Servings And Timing

Servings: 12–15 bite-sized rolls (depending on roll size)
Prep time: 20 minutes (plus ganache chilling)
Cook time: ~10 minutes
Total time: ~30–40 minutes

Variations

Use brioche or croissant dough instead of sweet rolls
Add orange zest or espresso powder to ganache for flavor depth
Roll in powdered sugar or drizzle with caramel sauce instead of cinnamon sugar
Serve with whipped cream or fresh fruit on the side
Substitute dark chocolate ganache or white chocolate for variety

Storage/Reheating

Best served warm and fresh—ganache is most melty then
If storing, refrigerate in an airtight container for up to 1 day
Reheat briefly in a hot oven or air fryer to crisp and reheat the center gently
Do not freeze—it can alter texture and cause sogginess

FAQs

Can I use fresh, soft rolls instead of dried?

Yes, but slightly drying helps them absorb custard without crumbling.

What if my ganache is too thin?

Chill it a bit longer, stirring occasionally until it thickens to pipeable consistency.

Can I make the custard ahead?

Yes, but use it within an hour and whisk before dipping to ensure smooth texture.

How do I prevent melted chocolate from leaking during frying?

Avoid frying the hole side and chill the filled rolls thoroughly before dunking.

Can I bake instead of frying?

You can brush butter on them and bake at 375 °F for ~8–10 minutes, turning halfway for even browning.

Is there a non-dairy substitution?

Use coconut cream for ganache and dairy-free milk with egg substitute for custard.

How do I keep the chocolate from seeping out?

Freeze filled rolls before soaking, and handle gently during custard dipping.

Can I adjust the sweetness of the coating?

Yes, reduce sugar or cinnamon in the coating to taste.

Are these safe for kids?

Yes—just supervise frying and remember they are best enjoyed warm and gooey.

What’s the best way to serve them?

Serve immediately while warm, optionally with a drizzle of extra ganache or caramel; they’re perfect with coffee or milk.

Conclusion

These Chocolate Churro French Toast Bites deliver everything you crave in a decadent treat: warm custardy exterior, cinnamon-sugar coating, and a molten chocolate center tucked inside sweet Hawaiian rolls. Elegant yet easy to make, they’re a fun indulgence perfect for brunch, dessert, or anytime you want a playful, over-the-top bite.

Maggie

Chocolate Churro French Toast Bites

Short Description

Why You’ll Love This Recipe

Ingredients