If you’ve ever wished French toast was a little more fun to eat, Cinnamon Sugar French Toast Roll-Ups are your answer. Same cozy flavors, just in a hand-held, dunkable shape. They’re quick to make, easy to customize, and a very reasonable way to turn a sleepy weekend morning into something a bit special. No fuss, no big speeches. Just warm bread, a gentle cinnamon crunch, and a soft, custardy center. That’s the heart of these Cinnamon Sugar French Toast Roll-Ups.

I like them for those in-between moments. You know, when breakfast needs to feel like a treat, but you don’t want to spend all morning cooking. Also great for kids, or anyone who enjoys food that’s a little playful. Imagine a plate of golden roll-ups, a light sugar sparkle, steam rising. A small puddle of maple syrup on the side. You pick one up with your fingers, take a bite, and yep… that’s exactly what you were craving.

Ingredients for this Cinnamon Sugar French Toast Roll-Ups

10 to 12 soft sandwich bread slices, crusts trimmed
3 tablespoons unsalted butter, plus more as needed for the pan
2 large eggs
1/3 cup milk or half-and-half
1 teaspoon vanilla extract
Pinch of fine salt
1/3 cup granulated sugar
1 to 1 1/2 teaspoons ground cinnamon
Optional fillings, pick 1 to 2:
- 2 to 3 tablespoons softened cream cheese
- 2 to 3 tablespoons strawberry or raspberry jam
- 2 to 3 tablespoons chocolate-hazelnut spread
- 1 small banana, sliced into thin matchsticks
- 4 to 5 strawberries, hulled and finely chopped
- Peanut butter or almond butter, a thin smear
Maple syrup or a little extra sugar for serving, optional

Instructions

Make space. Set out a cutting board, a rolling pin, and two shallow bowls. One will hold the egg mixture, the other the cinnamon sugar. Line a plate with paper towel for the cooked roll-ups.
Prep the bread. Trim crusts from each slice. Use a rolling pin to gently flatten the bread to about half its original thickness. Don’t press it into paper, just enough to make it flexible and easy to roll.
Add the filling. Spread a very thin layer of your chosen filling on each slice, stopping about 1/4 inch from the edges. Less is more here. Think a crayon line of jam or a whisper of cream cheese. If you’re adding fruit, line up a few small pieces along one short edge.
Roll it up. Starting from the edge with fruit (if using), roll each slice tightly into a log. Place seam-side down so they don’t unwind.
Mix the custard. In a shallow bowl, whisk together the eggs, milk, vanilla, and a pinch of salt until smooth.
Make cinnamon sugar. In the other shallow bowl, combine the granulated sugar and cinnamon. Adjust to taste. If you like a stronger cinnamon note, use the full 1 1/2 teaspoons.
Heat the pan. Set a large nonstick skillet over medium heat. Add 1 tablespoon of butter and let it melt and foam slightly. You want a gentle sizzle, not smoke.
Dip and cook. Working in batches, quickly dip each roll-up in the egg mixture, turning to coat, then lift and let excess drip off. Place seam-side down in the skillet. Cook, turning every 1 to 2 minutes, until all sides are golden brown and lightly crisp, about 6 to 8 minutes total. Add small pats of butter between batches as needed.
Coat with cinnamon sugar. As soon as each batch comes off the heat, roll the hot roll-ups in the cinnamon sugar to coat. The warmth helps the sugar cling.
Serve. Pile them on a plate and serve right away with maple syrup, fresh berries, or just as they are. They’re best hot, when the edges still have that gentle crunch.

Small tip from many Saturday mornings: if the pan gets too hot, dial it down. A slower, even browning gives you a soft middle and avoids scorched sugar. And keep the dunk in the egg mixture brief. A quick dip is perfect.

Cook and Prep Times

Prep time: 15 to 20 minutes
Cook time: 10 to 12 minutes
Total time: 25 to 30 minutes
Yield: 10 to 12 roll-ups, about 4 servings
Equipment: Nonstick skillet, rolling pin, tongs, 2 shallow bowls, cutting board

Nutritional information

Estimated per serving of 3 roll-ups, prepared with jam as the filling and cooked in butter:

Calories: ~320
Carbohydrates: ~43 g
Protein: ~8 g
Total fat: ~12 g
Saturated fat: ~6 g
Fiber: ~2 g
Sugars: ~20 g
Sodium: ~300 mg

These numbers will shift depending on your bread, filling, and how much butter you use. Using whole wheat bread, fresh fruit instead of jam, or a light spray of oil can lower sugars and adjust the fat content.

Frequently asked questions

Can I bake Cinnamon Sugar French Toast Roll-Ups instead of frying?

Preheat the oven to 375°F. Line a baking sheet with parchment and lightly grease it. Dip the rolled bread in the egg mixture, let the excess drip off, and arrange the rolls seam-side down. Bake for 10 minutes, flip, then bake 4 to 6 minutes more until golden. Brush lightly with melted butter and roll in the cinnamon sugar while warm. The texture is a touch drier than pan-cooked, but still very good and a bit hands-off.

What kind of bread works best?

Soft, square sandwich bread is your friend here. White or brioche gives that classic soft middle and crisp edge. Whole wheat works too if it’s soft. Avoid crusty, rustic loaves and sourdough with thick crusts. They don’t flatten well and can crack when you roll them. If your bread is very fresh and squishy, let the slices air out for 5 minutes so they’re easier to handle.

Can I make these ahead or freeze them?

With a couple of tweaks.

Make-ahead, short term: Roll and fill the bread the night before. Cover and refrigerate. In the morning, dip in custard and cook fresh.
Freezer option, before cooking: Roll and fill, place on a tray, freeze until firm, then transfer to a freezer bag for up to 1 month. Thaw in the fridge, dip in custard, cook, and coat with cinnamon sugar.
Freezer option, after cooking: Cook and cool completely, then freeze. Reheat in a 350°F oven for 8 to 10 minutes. Brush lightly with melted butter and toss in fresh cinnamon sugar so they taste just-made.

If you want to switch things up, try a cream cheese and strawberry combo for a cheesecake vibe. Or peanut butter and banana, Elvis-style. For a lighter take, skip fillings and serve with a bowl of yogurt and berries on the side. Dairy-free? Use dairy-free butter and your favorite plant milk. Gluten-free? Use soft gluten-free sandwich bread that flattens easily. You’ll still get that warm cinnamon sugar hug.

Last thought. These are best shared. Put the platter in the middle of the table and let people grab a roll-up, then another. No ceremony. Just a cozy breakfast, a few sticky fingers, and maybe the quiet clink of forks against plates. Simple, a little sweet, and just right.