Cinnamon Roll French Toast Roll Ups (Printable)
Handheld cinnamon-sugar roll ups with sweet cream cheese, pan-fried until golden - perfect for brunch or a cozy breakfast.
# What You'll Need:
→ Filling
01 - 4 ounces cream cheese, softened
02 - 2 tablespoons powdered sugar
03 - 1/2 teaspoon vanilla extract
→ Roll Ups
04 - 8 slices soft white sandwich bread, crusts removed
05 - 2 tablespoons unsalted butter, melted
06 - 4 tablespoons granulated sugar
07 - 2 teaspoons ground cinnamon
→ Egg Mixture
08 - 2 large eggs
09 - 1/4 cup milk
10 - 1/2 teaspoon vanilla extract
→ For Cooking
11 - 2 tablespoons unsalted butter
# Method:
01 - Combine softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Stir until mixture is smooth and homogenous.
02 - Use a rolling pin to evenly flatten each bread slice on a clean surface.
03 - Spread a thin layer of the cream cheese filling along one edge of each bread slice and roll up tightly to form cylinders.
04 - Whisk together eggs, milk, and vanilla extract in a shallow dish until fully combined.
05 - Blend granulated sugar and ground cinnamon in a small bowl; set aside for coating.
06 - Dip each filled bread roll in the egg mixture, turning to coat all sides.
07 - Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add roll ups and fry until golden brown on all sides, about 2–3 minutes per side.
08 - Immediately after frying, brush or roll the warm roll ups in the prepared cinnamon-sugar mixture to evenly coat.
09 - Serve warm. For additional indulgence, drizzle with maple syrup or finish with a dusting of powdered sugar.
# Insider Tips:
01 -
- This is the kind of breakfast that feels a little mischievous to eat with your fingers, especially with coffee in hand.
- The creamy center and cinnamon-sugar coating make each bite taste special — you’ll want to make them again just to see friends grin in delight.
02 -
- If the skillet is too hot, the outside will brown before the inside has a chance to heat — keep it at medium for perfect results.
- Brushing roll ups with butter just after frying helps the cinnamon-sugar cling better, which I learned after watching a sad pile of sugar slide off my first batch.
03 -
- Don’t skimp on flattening the bread — a thin, even piece gives the best roll and prevents leaks.
- A quick fry on each side is better than letting them linger and dry out — move briskly for peak gooeyness inside.