Cinnamon French Toast Roll Ups Recipe
Cinnamon French Toast Roll Ups are a delightful twist on classic French toast, featuring flattened bread slices filled with a cinnamon-sugar butter mixture, rolled tightly, coated in an egg mixture, and pan-fried until golden and crispy. Perfect for a cozy breakfast or brunch, these roll ups are finished with a cinnamon sugar coating or a dusting of powdered sugar and can be served with syrup for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Filling
- 1/2 stick (4 tbsp) butter, softened
- 1/4 cup light brown sugar
- 3 tsp cinnamon
Egg Mixture
- 2 eggs
- 3 tbsp milk
Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 1 tsp cinnamon (or up to taste)
Other Ingredients
- 10-12 slices toast bread, crust removed and flattened
- 2 tbsp butter for cooking (more if necessary)
- Powdered sugar (optional, for dusting)
Instructions
- Prepare Cinnamon Filling: In a small bowl, combine softened butter, light brown sugar, and 3 teaspoons of cinnamon. Beat the mixture until smooth and well incorporated.
- Prepare Coating Mixtures: In a shallow bowl, beat eggs together with milk and set aside. In another small bowl, mix granulated sugar with 1 teaspoon cinnamon and set aside for rolling the cooked roll ups.
- Prepare Bread: Remove the crusts from each bread slice and use a rolling pin to flatten the slices to about 1/8-inch thickness to make them easier to roll.
- Assemble Roll Ups: Spread a thick layer of the prepared cinnamon butter filling evenly over each flattened bread slice. Then, carefully roll up each slice tightly around the filling and set aside.
- Cook Roll Ups: Heat a non-stick pan over medium heat and melt about 1 tablespoon of butter. Dip each roll up into the egg mixture, ensuring all sides are coated, then place seam side down into the pan. Cook 3 to 4 rolls at a time without overcrowding.
- Brown Evenly: Fry the roll ups, turning them a quarter turn frequently until all sides are golden brown and the roll ups are cooked through, approximately 3-4 minutes per batch.
- Finish and Serve: Remove the cooked roll ups from the pan and roll them in the cinnamon sugar mixture or dust with powdered sugar. Serve warm, optionally with maple syrup for dipping.
Notes
- Removing the crusts and flattening the bread helps create a smooth roll without cracking.
- You can use white or whole wheat bread as preferred, but slightly stale bread works best for rolling.
- Keep the heat at medium to ensure the rolls cook through without burning the outside.
- For additional flavor, add a splash of vanilla extract or nutmeg to the cinnamon filling.
- Serve immediately for best texture; reheating may cause sogginess.
