First, open your can of refrigerated cinnamon roll dough and separate the individual rolls. Place them on a cutting board and carefully slice each roll into four equal pieces, or quarters. This size is perfect for creating bite-sized morsels that cook quickly and are easy to eat. Set the icing container aside for later.

In a medium-sized bowl, it's time to make the custard. Crack in the two large eggs and pour in the milk and vanilla extract. Add the ground cinnamon and nutmeg if you're using it. Grab your whisk and beat everything together until the mixture is smooth, evenly colored, and slightly frothy.

Now, take your quartered cinnamon roll pieces and dip them one by one into the egg mixture. Make sure each piece is fully submerged and coated on all sides. This coating is what will give the bites their classic French toast flavor and a beautiful golden crust when cooked. Don't let them soak for too long, just a quick dip is all you need.

Heat the butter in a large skillet over medium heat. Once the butter is melted and sizzling slightly, carefully place the coated cinnamon roll pieces into the pan. Be sure not to overcrowd the skillet; cook them in batches if needed. Let them cook for 2-3 minutes on each side, until they are golden brown and cooked through.

Once all the bites are cooked, arrange them on a serving plate. Warm the icing that came with the cinnamon rolls in the microwave for a few seconds to make it easier to drizzle. Generously drizzle the icing over the warm bites. For the final touch, sprinkle with powdered sugar and serve immediately with a side of warm maple syrup for dipping.