Cinnamon Sugar French Toast Roll‑Ups: The Irresistible Breakfast Hack Everyone’s Talking About!
Wake up to warm, golden-brown rolls swirled with sweet cinnamon sugar and your favorite fillings—all in just 20 minutes. These Cinnamon Sugar French Toast Roll‑Ups transform ordinary sliced bread into bite‑sized, portable delights that will leave kids (and grown‑ups) begging for more.
Whether you need a fuss‑free weekday breakfast, a show‑stopping brunch centerpiece, or an after‑school snack, this recipe delivers maximum flavor with minimal cleanup. Ready to roll? Let’s get cooking!
Recipe at a Glance
| Yield | 12 roll‑ups |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 8–12 minutes (method‑dependent) |
| Total Time | 20–22 minutes |
| Difficulty | Easy |
Ingredients
| Ingredient | Quantity |
|---|---|
| Sliced sandwich bread | 12 slices (white, brioche, or challah) |
| Large eggs | 3 |
| Milk (or non‑dairy alternative) | ⅔ cup |
| Vanilla extract | 1½ teaspoons |
| Ground cinnamon | 1 teaspoon (plus extra) |
| Granulated sugar (or substitute) | 2 tablespoons (plus extra) |
| Softened cream cheese (optional) | 4 oz |
| Fruit jam or preserves (optional) | ¼ cup |
| Melted butter | 2 tablespoons |
| Powdered sugar (for dusting) | As needed |
| Maple syrup or honey (for serving) | As desired |
Tip: Feel free to swap fillings—peanut butter, Nutella, sliced bananas, or mini chocolate chips all make delightful surprises inside these rolls!
Equipment
- Shallow dish or pie plate (for the egg custard)
- Rolling pin or heavy glass (optional, to flatten bread)
- Baking sheet lined with parchment paper (for the oven method)
- Nonstick skillet or griddle (for stovetop method)
- Pastry brush (for butter)
- Cooling rack (optional, for crisping)
Step‑By‑Step Instructions
1. Prep the Bread
- Trim the crusts. Lay each slice on a cutting board and slice off the four crust edges.
- Flatten each slice. (Optional but highly recommended.) Place a sheet of wax paper over a slice and gently roll with a rolling pin or heavy glass until the bread is about ⅛‑inch thick. This makes rolling neater and prevents dry edges.
2. Make the Custard
- In a shallow dish, whisk together the eggs, milk, vanilla extract, 1 teaspoon ground cinnamon, and 2 tablespoons granulated sugar until smooth.
- Taste and adjust sweetness or cinnamon intensity to your preference.
3. Assemble the Roll‑Ups
- Lay flattened bread on a clean work surface, custard‑side facing away.
- Spread filling:
- Cream cheese: Soften first, then spread about 1 tablespoon on each slice.
- Jam/preserves: Use about ½ teaspoon per slice.
- Roll tightly from one short end to the other, pinching edges to seal. Place seam‑side down on a plate and repeat for all slices.
4. Coat & Cook
Oven‑Baked Method
- Preheat oven to 375 °F (190 °C).
- Butter & sugar: Melt butter in a small bowl, brush each roll generously, then roll in a cinnamon‑sugar mix (½ teaspoon cinnamon + 1 tablespoon sugar).
- Arrange rolls seam‑side down on parchment‑lined baking sheet.
- Bake 12–15 minutes, turning rolls halfway for even browning. They should be golden and slightly puffed.
Stovetop Skillet Method
- Heat skillet or griddle over medium heat. Add 1 tablespoon melted butter and swirl to coat.
- Dip & cook: Quickly dip each roll in the custard (don’t oversoak!), then place seam‑side down in skillet.
- Brown 2–3 minutes per side, rotating gently with tongs, until each roll is evenly golden and crisp.
5. Finish & Serve
- Rest rolls 1 minute on a cooling rack or plate to set.
- Dust liberally with powdered sugar and arrange on a serving platter.
- Drizzle with maple syrup or honey, and garnish with fresh berries if you like.
Make‑Ahead & Storage
- Prep Ahead: Assemble roll‑ups and store (covered) in the refrigerator for up to 24 hours. Cook and sugar‑coat just before serving.
- Freezing: Flash‑freeze on a baking sheet, then transfer to a zip‑top bag. Bake from frozen—just add 5 extra minutes.
- Reheating: Microwave 20–30 seconds or toast in a toaster‑oven at 350 °F for 3–5 minutes until warmed through and crisp.
Variations & Pro Tips
- Savory Twist: Skip the sugar—fill with pesto and shredded mozzarella, brush with olive oil, and sprinkle Parmesan.
- Kid‑Friendly: Use Nutella + mini marshmallows for a “s’mores” roll.
- Healthier Swaps: Whole‑wheat bread, egg‑white custard, and a sugar substitute in your cinnamon mix.
- Seal the Edges: If rolls unroll while cooking, brush a tiny bit of water or custard along the final edge before rolling to “glue” it shut.
Chef’s Note: Don’t let your bread drown in the custard—just a quick dip keeps the interior tender without falling apart.
FAQs
1. Can I use gluten‑free or keto bread?
Yes! Choose a sturdy gluten‑free loaf or a low‑carb bread that slices thinly. Flatten gently and watch your cook time—some alternative breads brown faster.
2. What’s the best bread for French toast roll‑ups?
Soft white sandwich bread, brioche, or challah work beautifully—their slight sweetness and airy crumb soak custard well and crisp up nicely.
3. My rolls are soggy—how do I fix that?
Avoid over‑soaking in custard. Dip just long enough for the bread to absorb moisture (about 1–2 seconds). Ensure your pan or oven is fully preheated for immediate sealing.
4. Can I make these dairy‑free?
Absolutely. Swap butter for coconut oil, use almond or oat milk in the custard, and choose a dairy‑free cream cheese alternative.
5. How do I keep roll‑ups from sticking to the pan?
Generously grease your skillet with melted butter or nonstick spray, and use a nonstick pan or well‑seasoned cast‑iron skillet. Always place seam‑side down first to “lock” each roll.
There you have it: Cinnamon Sugar French Toast Roll‑Ups that combine the nostalgia of classic French toast with the fun of finger food. Quick, customizable, and utterly delicious, these roll‑ups prove breakfast can be both effortless and extraordinary. Try different fillings, get creative with toppings, and share your favorite combos in the comments below—your morning routine will never be the same!
