I still remember the first morning I made these Cinnamon Roll French Toast Roll-Ups because the entire kitchen smelled like a cozy bakery. The butter, cinnamon, and brown sugar filled the air in a way that made me instantly nostalgic for weekends when I used to help my family make cinnamon rolls from scratch. Rolling up each slice of soft white bread felt almost therapeutic, and when they hit the warm pan, that sizzling sound told me I was about to taste something incredibly special. These little roll-ups have become one of my go-to comfort breakfasts because they’re quick, fun, and taste like a warm cinnamon hug.
Why You’ll Love This Recipe
You’re going to love this recipe because it transforms simple white bread into something that feels gourmet, and the cinnamon-sugar filling creates that perfect swirl of sweetness that melts right into the egg-dipped exterior when cooked.
Ingredients
- 10 slices white sandwich bread (fresh, soft, not thick-cut)
- 3 tbsp (42g) unsalted butter, melted
- 3 tbsp (38g) packed light brown sugar
- 2 tbsp (8g) ground cinnamon
- Egg Dip Mixture:
- 2 large eggs
- 3 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
When working with these ingredients, I always make sure to choose the freshest bread possible because stale or thick bread cracks when rolling. The brown sugar and cinnamon blend beautifully with melted butter, creating a filling that spreads like a dream and caramelizes slightly when cooked. The egg dip mixture helps the roll-ups achieve that golden French toast exterior, and a touch of vanilla makes a surprisingly big difference in the flavor. If you want them to taste even more like classic cinnamon rolls, you can drizzle a little icing over them when they’re done.
Equipment Needed
- Rolling pin
- Small bowls
- Shallow dish
- Nonstick skillet or pan
- Silicone spatula
A rolling pin makes flattening the bread incredibly easy, but if you don’t have one, I’ve used a drinking glass in a pinch and it works just fine. Small bowls are perfect for prepping the filling and egg mixture, while a shallow dish helps coat each roll evenly. A good nonstick skillet is essential because these little roll-ups like to cling to surfaces if you’re not careful, especially with the sugar in the filling. And of course, a silicone spatula helps flip them without tearing or squishing their delicate shape.
Step-by-Step Instructions
When I start making these roll-ups, the very first thing I do is trim the crusts off each slice of bread. It feels a little like going back to childhood lunches, but this step really matters because removing the crust makes the bread more flexible and prevents cracking. Once the crusts are gone, I grab my rolling pin and flatten each slice until it’s thin but still intact. The transformation is always fun to see—plain sandwich bread becomes a soft, rollable canvas for the cinnamon filling.
Next, I prepare the filling by mixing melted butter, brown sugar, and cinnamon in a small bowl. The smell hits me immediately—warm, sweet, and comforting. I spread a thin layer of this mixture over each flattened slice of bread. I’ve learned from experience not to overload the filling; if you spread too much, the mixture squeezes out and burns in the pan. Once the filling is evenly coated, I tightly roll each slice from one end to the other, sealing in the buttery cinnamon sugar.(See the next page below to continue…)