Cinnamon Roll French Toast Rolls (Printable)
Handheld cinnamon roll–inspired French toast roll-ups with cream cheese filling and cinnamon-sugar coating, fried until golden.
# 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
# Directions:
01 - Blend cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth and creamy.
02 - Use a rolling pin to flatten each slice of bread evenly.
03 - Spread a thin layer of the cream cheese filling along one edge of each bread slice and roll tightly to seal.
04 - Whisk eggs, milk, and vanilla extract together in a shallow dish until well combined.
05 - Stir together granulated sugar and ground cinnamon in a separate bowl.
06 - Immerse each rolled bread piece in the egg mixture, coating all sides thoroughly.
07 - Melt 2 tablespoons butter over medium heat in a large nonstick skillet. Fry roll ups until golden brown on all sides, 2-3 minutes per side, turning carefully.
08 - Immediately after frying, brush or roll the warm roll ups in the cinnamon-sugar mixture to fully coat.
09 - Serve warm, optionally garnished with maple syrup or a dusting of powdered sugar.
# Expert Tips:
01 -
- Every bite has that gooey, nostalgic swirl and buttery crunch you always wish regular cinnamon toast could deliver.
- You'll turn leftover bread into something that feels both cozy and a bit impressive for company.
02 -
- If you oversoak the bread in egg mixture, the roll ups will fall apart or become mushy when frying.
- Letting the roll ups rest seam side down for a few minutes before coating helps them stay tightly shut during cooking.
03 -
- If you find the bread sticking to your board, cover it with parchment paper while rolling.
- Crisping in batches makes sure every roll up is golden and not crowded — patience pays off.