Cinnamon French Toast Roll-Ups (Printer-Friendly)
Soft bread filled with cinnamon-sugar, rolled up and pan-fried for the perfect sweet breakfast treat.
# List of Ingredients:
→ Filling
01 -
4 tablespoons unsalted butter, melted
02 -
1/3 cup packed light brown sugar
03 -
1 tablespoon ground cinnamon
→ Roll-Ups
04 -
10 slices soft white sandwich bread, crusts removed
→ Custard Coating
05 -
2 large eggs
06 -
1/3 cup whole milk
07 -
1/2 teaspoon ground cinnamon
08 -
1 teaspoon pure vanilla extract
→ For Frying
09 -
2 tablespoons unsalted butter
# Preparation Steps:
01 -
Lay out the bread slices on a clean surface. Remove crusts from each slice, then use a rolling pin to flatten to an even, thin layer, ensuring flexibility for rolling.
02 -
In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until a smooth paste forms.
03 -
Spread a thin, even layer of cinnamon filling over each bread slice, leaving a small border at the edges. Roll each slice firmly from end to end. Press lightly to seal.
04 -
Whisk eggs, whole milk, ground cinnamon, and vanilla extract in a shallow dish until fully blended and smooth.
05 -
Carefully dip each roll-up into the custard, ensuring all sides are lightly coated but not oversoaked.
06 -
Heat half the butter in a large non-stick skillet over medium heat. Place roll-ups seam-side down and cook, turning occasionally, until all sides are crisp and golden brown, about 2–3 minutes per batch. Add more butter as needed between batches.
07 -
Transfer to a warm plate and serve hot, optionally dusted with powdered sugar or paired with berries and syrup.
# Additional Suggestions:
01 -
For best rolling, use bread that is fresh and soft. Do not overcrowd the pan to ensure even browning of each roll-up.
02 -
These can be assembled the night before and kept refrigerated for quick morning preparation.
03 -
Leftovers can be stored in the refrigerator up to 3 days; reheat in a pan for optimal texture.