Cinnamon Sugar French Toast Roll-Ups
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.
Ingredients
- 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.