French Toast Roll-Ups Cinnamon

My daughter once asked me why breakfast had to be boring, and French toast roll-ups became my answer. There's something magical about watching soft bread transform into golden bundles in the skillet—each one puffing up slightly as it cooks, the cinnamon sugar catching the morning light. What started as a way to use up leftover bread became the breakfast that gets requested every weekend, the one that makes the kitchen smell so good that my partner wanders in just to check on progress.

I remember bringing these to a neighborhood potluck and watching them disappear before anything else on the table. One neighbor asked for the recipe right there, spatula in hand, her kids already sticky-fingered and asking for seconds. That's when I realized these weren't just a quick breakfast solution—they were the kind of food that brings people together in the simplest, warmest way.

Ingredients

• Soft white sandwich bread: The key is using bread that's soft enough to roll without cracking but sturdy enough to hold the filling; cheap grocery store bread works perfectly here, which is the whole point.
• Cream cheese, softened: It spreads easier when it's been sitting on the counter for a few minutes, and it creates a luxurious filling that holds everything together.
• Eggs and milk: This mixture is your coating, and the milk keeps it from being too heavy so the bread stays tender inside while crisping up outside.
• Vanilla extract: Just a touch adds warmth and sweetness without making it taste overly perfumy.
• Cinnamon and sugar: The moment you coat hot bread in this mixture, it sticks and caramelizes slightly, creating that addictive crunch.
• Unsalted butter: Medium heat is your friend here—too hot and the outside burns before the inside cooks through, too cool and they never get golden.

Instructions

Prep your bread:

Lay each slice flat and gently roll over it with a rolling pin until it's thin and pliable without tearing. This only takes a few passes and makes rolling so much easier.

Fill and roll:

Spread about half a tablespoon of your filling along one edge—not too much or it'll squeeze out the sides—then roll it tightly like you're wrapping a burrito, with the seam facing down when it sits in the pan.

Make your egg bath:

Whisk eggs, milk, vanilla, and salt in a shallow bowl until smooth. This mixture should coat but not drench the rolls.

Mix your coating:

Combine sugar and cinnamon in a separate shallow bowl—this is what goes on while they're still hot, so have it ready.

Heat your pan:

Melt butter over medium heat until it's foaming gently; this temperature is crucial for getting them golden without burning the outside.

Dip and fry:

Quickly dip each roll in the egg mixture—just a second or two on each side to coat without soaking—then place it seam-side down in the hot butter. Work in batches so you're not crowding the pan.

Turn and cook:

Every minute or so, turn them with tongs so all sides get golden brown and crispy. This takes about 4-5 minutes total per batch, and they'll puff up slightly as they cook.

Coat while hot:

As soon as they come out of the pan, roll them in the cinnamon sugar mixture while they're still warm—this is when it sticks best and creates that lovely caramelized coating.

Serve immediately:

Eat them warm with your hands, the way breakfast is meant to be enjoyed.

Save

My favorite moment with these rolls happened on a rainy Sunday when nothing felt quite right until I made a batch. The kitchen warmed up, everything smelled like cinnamon and butter, and suddenly the day felt manageable again. Food has a way of doing that—turning a small breakfast into something that shifts your whole mood.

Filling Variations That Work

I've tested these with everything from jam to Nutella to cream cheese mixed with cinnamon, and they all work beautifully. Fruit jams bring a little tartness that cuts through the sweetness, Nutella makes them almost dessert-like, and cream cheese keeps them elegant and slightly savory. Experiment and find what your household reaches for first—that's the right answer.

Reheating and Timing

These are absolutely best fresh and warm, but I've successfully stored leftovers in an airtight container and reheated them briefly in a 350°F oven until they're warm and the outside crisps back up. They'll never quite be the same as fresh, but they're still delicious and sometimes that's the whole point of having them on hand.

Make Them Your Own

The beauty of this recipe is how forgiving it is—it's your base for playing around, not a strict rulebook. Change the filling, add a drizzle of chocolate or caramel afterward, sprinkle some crushed nuts into your cinnamon sugar mixture. The only rule is that you enjoy them however they come out.

• If your bread is too thick, your rolling pin is your best friend—a few extra passes makes all the difference.
• Keeping your butter at a gentle medium heat prevents the outside from burning before the egg coating sets properly.
• Make these on weekend mornings and you'll find yourself doing it every weekend.

Save

These roll-ups prove that the best breakfasts don't need to be complicated—just warm, a little bit sweet, and made with people you care about in mind. Make them whenever someone in your house needs a little brightness in their morning.

Recipe FAQs

→ What fillings work best for these roll-ups?

Cream cheese, fruit jams like strawberry or raspberry, and spreads like Nutella are ideal for a balance of creamy and sweet flavors.

→ How can I get a crispy exterior on the roll-ups?

Coating the roll-ups in the egg mixture and frying in butter over medium heat until golden brown ensures a crisp texture on all sides.

→ Can these be prepared ahead of time?

They are best enjoyed fresh but can be briefly reheated in an oven at 180°C (350°F) to restore warmth and crispness.

→ What alternatives exist for cinnamon sugar coating?

For variation, you can skip cinnamon or add a drizzle of chocolate or caramel sauces after cooking for extra indulgence.

→ Is there a recommended bread type for making roll-ups?

Soft white sandwich bread with crusts removed works best because it’s easy to flatten and roll without tearing.