Cinnamon Roll French Toast Rollups (Printable)

Sweet cream cheese-filled cinnamon roll-style French toast, fried and rolled in cinnamon sugar for a warm brunch treat.

# What You 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

# Directions:

01 - In a mixing bowl, blend softened cream cheese with powdered sugar and vanilla extract until completely smooth.
02 - On a clean surface, use a rolling pin to flatten each slice of white sandwich bread, discarding crusts for optimal rolling.
03 - Spread a thin layer of cream cheese mixture along one edge of each prepared bread slice; roll up each slice tightly to enclose the filling.
04 - In a shallow dish, thoroughly whisk together eggs, milk, and vanilla extract to create an even liquid for dipping.
05 - In a small bowl, combine granulated sugar with ground cinnamon to create the coating mixture.
06 - Dip each rolled bread piece in the egg mixture, turning to ensure all sides are coated evenly.
07 - Melt butter in a large nonstick skillet set over medium heat until it foams but does not brown.
08 - Place coated roll ups in the skillet and cook until golden brown on all sides, turning as needed, about 2 to 3 minutes per side.
09 - Immediately after cooking, brush or roll the warm roll ups in the cinnamon-sugar mixture to fully coat.
10 - Serve the cinnamon roll French toast roll ups warm, with optional toppings such as maple syrup or a light dusting of powdered sugar.

# Expert Tips:

01 -
  • Rolling bread into creamy swirls gives even week-old slices new life in the most magical way.
  • They're delightfully messy to make and eat, so you can leave formality at the door.
02 -
  • If you rush and don’t let the skillet get hot first, your roll ups will soak up butter and turn soggy.
  • Rolling while the bread is freshly flattened (not letting it dry out) makes all the difference in getting that seamless, bakery-worthy swirl.
03 -
  • Slice off the bread crusts in one go and stack them for less waste and easier flattening.
  • Pop leftovers in a toaster oven for a minute to revive their crispy edge—they taste nearly as good as fresh.

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