Strawberry Cheesecake French Toast Roll-Ups offer a delightful twist on two beloved classics—cheesecake and French toast. Tender bread is filled with sweetened cream cheese and juicy strawberries, then rolled up, dipped in egg, and pan-fried to golden perfection.
Finished with a dusting of cinnamon sugar, each roll-up delivers creamy, fruity flavor in every crisp, handheld bite. Perfect for brunch, special breakfasts, or even dessert, these roll-ups are as fun to make as they are to eat, putting a touch of celebration in your morning routine.
Why You’ll Love It
Each roll-up bursts with luscious cream cheese, bright strawberries, and the comfort of warm French toast. The crisp, golden exterior gives way to a creamy center, making every bite feel indulgent. The recipe is highly adaptable—swap berries, add chocolate, or use your favorite bread.
These are easy to prep ahead, kid-friendly, and guaranteed to impress guests or make weekdays feel special. Whether served with syrup or enjoyed as-is, they offer bakery-style charm in your own kitchen.
Key Ingredients
Soft, sandwich bread is the base—easy to flatten and roll with fillings. Cream cheese brings the signature cheesecake richness, sweetened lightly with sugar and vanilla. Fresh strawberries (or jam/preserves) add a juicy pop, while eggs and milk create the custardy coating.
A touch of cinnamon and sugar finishes the roll-ups with that classic French toast aroma and a slight crunch. Butter is used for frying, ensuring each roll gets perfectly golden.
Ingredients
- 10–12 slices soft sandwich bread, crusts removed
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh strawberries, diced (or 3/4 cup strawberry jam/preserves)
- 2 large eggs
- 1/3 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2–3 tablespoons butter, for frying
- Optional: maple syrup, whipped cream, extra berries for serving
Preparation
Start by laying out the slices of bread and trimming the crusts. Use a rolling pin to flatten each slice until thin and flexible; this makes rolling and sealing easier.
In a medium bowl, blend softened cream cheese with powdered sugar and vanilla extract until smooth and spreadable. In a small bowl, combine chopped strawberries with a teaspoon of sugar; if using preserves, stir until loosened for spreading.
Spoon about 1 tablespoon of the cream cheese mixture across the bottom third of each bread slice. Top with a small spoonful of strawberries or jam. Roll bread tightly from the filling side up, pressing gently to seal.
In a shallow dish, whisk together eggs and milk. In another, mix granulated sugar and cinnamon for finishing. Melt butter in a large skillet over medium heat. Dip each roll-up briefly in the egg mixture, coating on all sides, then place seam-side down in the skillet.
Cook roll-ups in batches, turning until all sides are golden brown and slightly crisp, about 2–3 minutes per side. Immediately after cooking, roll each in the cinnamon sugar mixture for full coverage.
Serve warm, dusted with more sugar or with a drizzle of maple syrup. Garnish with extra strawberries or a dollop of whipped cream for brunch perfection.
Technique & Assembly
Flattening bread is key—soft, sandwich-style bread works best as it compresses without tearing. Rolling pin or even a clean bottle makes the job easy. When spreading cream cheese, keep it close to the edge but avoid overfilling; this prevents leaks during frying.
If using fresh strawberries, dice them small or macerate briefly with a sprinkle of sugar to release their juices. Jam is another excellent option for a seamless, bright spread—especially when off-season.
Rolling tightly prevents filling from escaping as you fry; gently pinch the seam before dredging in egg. Dunk roll-ups quickly in the egg-milk custard to avoid sogginess—just enough to coat.
Fry in plenty of butter for the characteristic French toast flavor and golden crust. Rotate rolls as they cook for even browning. Move cooked roll-ups straight to a plate with cinnamon sugar and coat while still warm so the coating sticks.
Tips & Tricks
Use bread that’s slightly stale or dry it out by toasting lightly to make rolling simpler and prevent mushy roll-ups. Ensure cream cheese is fully softened for easy spreading; microwave in short bursts if needed.
Don’t overfill or the roll-ups will burst during cooking. If filling does escape, just wipe pan before the next batch to avoid burning.
For best crispness, fry roll-ups in a nonstick pan, using enough butter and not overcrowding the skillet. Wipe out crumbs between batches to keep subsequent roll-ups golden.
Roll cooked roll-ups immediately in cinnamon sugar—waiting too long means less sticking. For extra indulgence, brush hot roll-ups with melted butter before rolling in sugar.
If making for a crowd, finish all roll-ups, keep warm on a baking sheet in a 200°F oven, then serve garnished.
Prepare fillings ahead or refrigerate formed (but not cooked) roll-ups overnight for ultra-fast mornings.
Substitutions and Variations
Switch up the filling by using raspberries, blueberries, or banana slices alongside or instead of strawberries. Nutella, peanut butter, or Biscoff spread can be layered under the cream cheese for an extra treat.
To make the roll-ups gluten-free, use gluten-free sandwich bread or flattened brioche.
Dairy-free cream cheese and almond or coconut milk make these suitable for dairy-free diets.
Try swapping cinnamon sugar for powdered sugar alone or drizzle with flavored syrup (like chocolate or strawberry). Use whole wheat or multigrain bread for added depth and nutrition.
Want a savory option? Use herbed cream cheese and roasted veggies or ham. For fall, mix a bit of pumpkin puree and spice with the cream cheese for pumpkin cheesecake roll-ups.
For a lighter version, bake roll-ups on a parchment-lined tray at 400°F for 10–12 minutes, turning once, then brush with a little melted butter and roll in cinnamon sugar after baking.
You can even stuff mini chocolate chips, crumbled cookies, or chopped nuts in with the filling for textural variety.
Serving Suggestions
Strawberry Cheesecake French Toast Roll-Ups shine at brunch buffets—pile high on a platter, dust with powdered sugar, and scatter with fresh berries and mint sprigs for a festive look.
Serve with a side of warm maple syrup, honey, or fruit compote for dipping. For dessert, offer with a scoop of vanilla ice cream or a cloud of whipped cream on the side.
For special occasions, present roll-ups stacked in a “French toast tower” on a cake stand, drizzled with chocolate or berry sauce.
They’re ideal grab-and-go breakfast treats—wrap extras in parchment, cool, and pack for school or work snacks.
For a sweet snack platter, pair with mini muffins, yogurt parfaits, and fruit salad. If preparing for a crowd, make assorted flavors and let guests pick favorites.
At sleepovers or birthday breakfasts, create a roll-up bar with different fillings (jams, nut butters, chocolate, or fruit) so kids can customize.
Freeze cooked roll-ups: cool fully, place in a single layer on a tray, and freeze; once solid, transfer to a freezer bag. Reheat in a toaster oven or microwave for instant breakfasts.
For make-ahead brunches, form the roll-ups and refrigerate overnight, then dip, fry, and serve hot in the morning.
Add a tangy berry coulis or lemon glaze for a springtime twist or a shot of espresso cream for more adult gatherings.
Final Thoughts
These Strawberry Cheesecake French Toast Roll-Ups weave together the indulgence of cheesecake, the cozy nostalgia of French toast, and the brightness of fresh fruit into a single, poppable treat. Perfect for breakfast, brunch, or dessert, adaptable to endless flavors, and guaranteed to bring smiles, they’re a must-make for anyone who loves creative comfort food with a beautiful, bakery-worthy presentation.
