Open the can of refrigerated cinnamon rolls and carefully separate the individual rolls. Set the included icing packet aside to use later for drizzling. Place the rolls on a cutting board.

Using a sharp knife, cut each cinnamon roll into quarters, creating about 4 bite-sized pieces per roll. For even cooking, try to make the pieces as uniform in size as possible.

In a medium-sized mixing bowl, combine the eggs, milk, vanilla extract, and ground cinnamon. Whisk vigorously until the mixture is smooth, well-combined, and slightly frothy.

Add the cinnamon roll pieces to the bowl with the egg custard. Gently toss them with a spatula or spoon until each piece is lightly and evenly coated on all sides. Allow any excess custard to drip off by lifting the pieces out one by one.

Place a large, non-stick skillet or griddle over medium heat. Add the 2 tablespoons of butter and allow it to melt completely.

Arrange the coated cinnamon roll pieces in the skillet in a single layer, making sure not to overcrowd the pan. Fry the bites for 2 to 3 minutes per side, or until each side is a rich, golden brown and the outside is crisp.

Remove the cooked bites from the skillet and place them on a serving platter. While they are still warm, drizzle the top with the reserved icing or maple syrup. Finish with a light dusting of powdered sugar. Serve warm and enjoy.