Description
A delicious and easy breakfast or brunch treat, Cinnamon Roll French Toast Roll-Ups are stuffed with cinnamon-sugar filling, rolled up in soft bread, and coated in a custardy egg mixture before being cooked to golden perfection. They’re perfect for busy mornings or weekend indulgence, with flavors reminiscent of classic cinnamon rolls.
Ingredients
Units
Scale
For the Filling:
- 4 tbsp butter, softened
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
For the Roll-Ups:
- 8 slices of white or brioche bread (crusts removed)
For the Egg Mixture:
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
For Cooking and Topping:
- 2 tbsp butter (for cooking)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Optional Toppings:
- Powdered sugar
- Maple syrup
Instructions
- Prepare the Filling:
In a small bowl, mix the softened butter, granulated sugar, and ground cinnamon until well combined. Set aside. - Prepare the Bread:
Flatten each slice of bread with a rolling pin. Spread a thin layer of the cinnamon-sugar filling on one side of each slice. Roll each slice tightly into a log and set aside. - Prepare the Egg Mixture:
In a shallow dish, whisk together the eggs, milk, and vanilla extract. - Cook the Roll-Ups:
Heat 1 tablespoon of butter in a large skillet over medium heat. Dip each roll-up into the egg mixture, ensuring it’s fully coated, and place it in the skillet. Cook for 2–3 minutes on each side or until golden brown. Repeat with the remaining roll-ups, adding more butter as needed. - Coat in Cinnamon-Sugar:
In a shallow dish, mix the granulated sugar and ground cinnamon. While the roll-ups are still warm, roll them in the cinnamon-sugar mixture until evenly coated. - Serve:
Serve warm with a dusting of powdered sugar or a drizzle of maple syrup, if desired.
Notes
- Use fresh, soft bread for easy rolling.
- For a richer flavor, use heavy cream instead of milk in the egg mixture.
- Leftovers can be reheated in a toaster oven or air fryer.