Cinnamon Roll French Toast Roll-Ups Recipe

There are breakfasts, and then there are breakfasts. You know the kind I mean – the ones that make sleepy eyes widen, the ones that fill the kitchen with an aroma so intoxicating it practically drags teenagers out of bed without a single nag. That, my friends, is precisely what happened the first time I whipped up these Cinnamon Roll French Toast Roll-Ups. I’d seen similar ideas floating around, a delightful fusion of two undisputed breakfast champions, and the concept alone was enough to get my culinary gears turning. Could it really deliver the gooey, cinnamon-spiced warmth of a cinnamon roll and the custardy, golden-brown perfection of French toast? The answer, discovered amidst a chorus of “Mmmms” and “Whoas” from my notoriously picky family, was a resounding YES. These little roll-ups aren’t just food; they’re an event. They manage to be both incredibly decadent and surprisingly easy to make, transforming humble slices of bread into spiral marvels of flavor. The crispy, buttery exterior gives way to a soft, sweet, cinnamon-laden interior, all drenched in a simple vanilla glaze that ties everything together. It felt like we were eating dessert for breakfast, but in the best possible way. They became an instant legend in our house, requested for lazy Sunday mornings, special birthday breakfasts, and even the occasional “brinner” (breakfast for dinner). If you’re looking to elevate your breakfast game and create a truly memorable meal, you’ve absolutely come to the right place. Prepare for the magic!

**Ingredients**

Crafting these delightful Cinnamon Roll French Toast Roll-Ups requires a combination of simple pantry staples that come together to create something truly special. Think of it as gathering the best elements of both cinnamon rolls and French toast. Precision isn’t always paramount in cooking, but getting the ratios reasonably close ensures the perfect balance of sweetness, spice, and custardy texture. Below are the components you’ll need, broken down by part of the recipe:

For the Cinnamon Sugar Filling:

• Unsalted Butter: 1/4 cup (4 tablespoons or 57g), softened to room temperature. Using softened, not melted, butter is key here. It needs to be spreadable, creating a distinct layer that melts into the bread during cooking, rather than soaking in immediately like melted butter would. Unsalted butter allows you to control the overall saltiness of the dish. If you only have salted butter, you can use it, but consider omitting any additional salt later in the recipe.
• Light Brown Sugar: 1/2 cup (100g), packed. Brown sugar brings moisture and a lovely molasses depth that granulated sugar alone can’t replicate. Packing it ensures you get the right amount of sweetness and texture for the filling. Dark brown sugar can be substituted for an even deeper molasses flavor.
• Ground Cinnamon: 1 ½ tablespoons (about 12g). This is the star spice! The amount provides a prominent cinnamon flavor reminiscent of classic cinnamon rolls. Feel free to adjust slightly based on your preference – add a little more for a spicier kick or slightly less if you prefer it milder. Ensure your cinnamon is fresh for the best aroma and taste.

For the French Toast Roll-Ups:

• White Sandwich Bread: 10-12 slices. Standard, soft white sandwich bread works best for this recipe. Its pliability makes it easy to flatten and roll without cracking. Slightly older, day-old bread can sometimes be even better, as it tends to soak up the egg mixture without becoming overly soggy. Avoid very thick-cut or artisanal breads with tough crusts, as they are harder to roll tightly.
• Large Eggs: 2. Eggs form the base of the French toast custard. They provide richness, structure, and help the exterior brown beautifully. Use large eggs for the right liquid-to-egg ratio.
• Milk: 1/2 cup (120ml). Whole milk provides the richest flavor and texture, but you can substitute low-fat milk, almond milk, soy milk, or oat milk if needed. The milk thins the eggs, creating a custard that the bread can easily absorb.
• Vanilla Extract: 1 teaspoon (5ml). Vanilla enhances the sweetness and adds a warm, aromatic layer that complements the cinnamon beautifully. Use pure vanilla extract for the best flavor.
• Granulated Sugar: 1 tablespoon (12g) – Optional, for the egg mixture. Adding a touch of sugar to the egg wash itself helps with browning and adds another subtle layer of sweetness to the bread’s exterior. You can omit this if you prefer the sweetness to come primarily from the filling and glaze.
• Pinch of Salt: Just a tiny pinch (less than 1/8 teaspoon). Salt enhances all the other flavors, balancing the sweetness and making the cinnamon and vanilla notes pop.

For Cooking:

• Unsalted Butter or Neutral Oil (like Canola or Vegetable): 2-3 tablespoons, for greasing the skillet. Butter adds more flavor but can burn more easily if the heat is too high. Oil has a higher smoke point, making it a bit more forgiving. A combination of both often works well. You’ll likely need to add more as you cook the roll-ups in batches.

For the Simple Vanilla Glaze (Optional but Highly Recommended):

• Powdered Sugar: 1 cup (120g), sifted. Also known as confectioners’ sugar or icing sugar. Sifting prevents lumps and ensures a smooth glaze.
• Milk or Cream: 2-3 tablespoons (30-45ml). Start with 2 tablespoons and add more, a tiny bit at a time, until you reach your desired drizzling consistency. Cream will result in a richer glaze. Any type of milk works here.
• Vanilla Extract: 1/2 teaspoon (2.5ml). Adds that classic sweet vanilla aroma and flavor to the glaze, echoing the vanilla in the egg wash.

Gathering these ingredients is the first step towards breakfast bliss. Having everything measured out and ready (“mise en place”) makes the assembly process smooth and enjoyable.

**Instructions**

Follow these steps carefully to create perfectly golden, cinnamon-swirled French toast roll-ups. The process involves preparing the filling, assembling the rolls, dipping them in the egg mixture, and pan-frying them to perfection.

Step 1: Prepare the Cinnamon Sugar Filling

• In a small bowl, combine the softened 1/4 cup of unsalted butter, 1/2 cup of packed light brown sugar, and 1 ½ tablespoons of ground cinnamon.
• Use a fork or a small spatula to mix these ingredients thoroughly until they form a smooth, spreadable paste. Ensure there are no large clumps of brown sugar or pockets of unmixed butter or cinnamon. The consistency should be similar to thick frosting. Set this bowl aside while you prepare the bread.

Step 2: Prepare the Bread

• Take your 10-12 slices of white sandwich bread. Using a sharp knife (a serrated knife often works well), carefully trim the crusts off all four sides of each slice. While technically optional, removing the crusts makes the bread much easier to flatten evenly and roll tightly without cracking. It also results in a more tender final product. You can save the crusts to make breadcrumbs or croutons later!
• Place one crustless bread slice on a clean, flat surface (like a cutting board). Using a rolling pin, firmly roll the bread slice flat, compressing it to about 1/8-inch thickness. You want it thin and pliable, but not so thin that it tears easily. Repeat this process for all remaining bread slices. Flattening is crucial for achieving a tight roll and preventing the roll-ups from being too bulky.

Step 3: Assemble the Roll-Ups

• Take one flattened bread slice. Spread a thin, even layer of the prepared cinnamon-sugar filling over the entire surface of the bread, leaving a very small (about 1/4-inch) border along one of the longer edges. Don’t overfill, as this can cause the filling to squeeze out excessively during rolling and cooking. A teaspoon or two of filling per slice is usually sufficient.
• Starting from the edge opposite the clean border, carefully and tightly roll the bread slice up into a spiral log. The clean border you left should help seal the edge. Press the seam gently to encourage it to stay closed.
• Place the completed roll-up seam-side down on a plate or baking sheet. Repeat this process with the remaining flattened bread slices and cinnamon-sugar filling.

Step 4: Prepare the French Toast Egg Mixture

• In a shallow dish (like a pie plate or a brownie pan – something wide enough to easily dip the roll-ups), whisk together the 2 large eggs, 1/2 cup of milk, 1 teaspoon of vanilla extract, the optional 1 tablespoon of granulated sugar, and the pinch of salt.
• Whisk vigorously until the mixture is homogenous – the yolks and whites should be fully combined, and the mixture should be smooth and slightly frothy. Ensure there are no streaks of egg white remaining.

Step 5: Dip the Roll-Ups

• Carefully take one cinnamon roll-up and place it in the egg mixture. Gently roll it around or use a fork to ensure all sides are coated in the egg wash.
• Don’t let the roll-ups soak for too long – just a quick dip (5-10 seconds) is sufficient. You want the exterior coated, but you don’t want the bread to become completely saturated and fall apart.
• Lift the coated roll-up out of the egg mixture, allowing any excess egg wash to drip back into the dish. Place the dipped roll-up back onto the plate or baking sheet, seam-side down if possible. Repeat with the remaining roll-ups.

Step 6: Cook the French Toast Roll-Ups

• Place a large non-stick skillet or griddle over medium heat. Allow it to heat up properly – a drop of water should sizzle gently.
• Add about 1 tablespoon of butter or oil (or a mix) to the hot skillet. Swirl the pan to coat the bottom evenly.
• Carefully place several dipped roll-ups into the skillet, seam-side down first. This helps to further seal the seam as it cooks. Don’t overcrowd the pan; cook in batches if necessary to ensure even cooking and browning. Leave some space between each roll-up.
• Cook for about 2-3 minutes per side, turning gently with tongs or a spatula, until all sides are beautifully golden brown and slightly crispy. The sugar in the filling will start to melt and caramelize, and the egg mixture will cook through. Adjust the heat as needed – if they are browning too quickly, lower the heat to medium-low to ensure the inside gets warmed through without the outside burning. The entire cooking process per batch should take about 6-8 minutes.
• As the roll-ups finish cooking, transfer them to a wire rack placed over a baking sheet (this prevents the bottoms from getting soggy) or a paper towel-lined plate.
• Add more butter or oil to the skillet as needed for subsequent batches.

Step 7: Prepare the Vanilla Glaze (Optional)

• While the roll-ups are cooking or cooling slightly, prepare the glaze if using. In a small bowl, whisk together the 1 cup of sifted powdered sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of vanilla extract.
• Whisk until smooth and lump-free. If the glaze is too thick, add more milk or cream, one teaspoon at a time, until it reaches a drizzly consistency. If it’s too thin, add a bit more sifted powdered sugar.

Step 8: Serve

• Arrange the warm Cinnamon Roll French Toast Roll-Ups on a serving platter.
• Drizzle the vanilla glaze generously over the warm roll-ups using a spoon or a whisk. Alternatively, you can serve the glaze on the side for dipping.
• Serve immediately for the best texture and temperature. Enjoy the delightful fusion of cinnamon roll and French toast flavors!

**Nutrition Facts**

Understanding the nutritional content can be helpful, especially when incorporating treats like these into your diet. Please note that the following values are estimates and can vary based on the specific ingredients used (e.g., type of bread, milk fat content, amount of butter/oil used for frying, and portion size).

• Servings: This recipe typically yields 10-12 roll-ups.
• Serving Size: A reasonable serving size might be 2-3 roll-ups per person. Based on this, the recipe serves approximately 4-5 people.
• Calories Per Serving (Estimate): Approximately 380-480 calories per serving of 3 roll-ups (including a moderate amount of glaze).

Estimated Nutritional Breakdown Considerations (Per Serving of 3 Roll-Ups):

• Fat: A significant portion comes from the butter in the filling, the butter/oil used for cooking, and the eggs/milk in the custard. Using whole milk and generous amounts of butter for frying will increase this.
• Saturated Fat: Primarily from butter and whole milk (if used).
• Carbohydrates: Mainly from the bread, brown sugar, granulated sugar (if used in custard), and powdered sugar in the glaze.
• Sugar: High due to the brown sugar filling, optional sugar in the custard, and the powdered sugar glaze.
• Protein: Contributed mainly by the eggs and milk.
• Sodium: Primarily from the pinch of salt and potentially the bread itself (check labels).

Disclaimer: These are rough estimates calculated using standard nutritional databases. For precise nutritional information, it’s recommended to use a recipe nutrition calculator with your specific ingredient brands and measurements. Factors like how much oil/butter is absorbed during frying can significantly impact the final calorie and fat count. To reduce calories or fat, consider using less butter/oil for frying (a good non-stick pan helps), using lower-fat milk, or reducing the amount of glaze or omitting it.

**Preparation Time**

Knowing how long a recipe takes from start to finish helps plan your cooking session, especially for a breakfast or brunch item. Here’s a breakdown of the estimated time required for these Cinnamon Roll French Toast Roll-Ups:

• Preparation Time: Approximately 20-25 minutes.
  • Mixing the cinnamon-sugar filling: 2-3 minutes.
  • Trimming crusts and flattening bread: 10-12 minutes (about 1 minute per slice).
  • Spreading filling and rolling up the bread: 5-7 minutes.
  • Preparing the egg mixture: 2-3 minutes.
• Cooking Time: Approximately 15-20 minutes.
  • This depends on the size of your skillet and how many batches you need to cook. Each batch takes about 6-8 minutes to cook thoroughly on all sides until golden brown. Cooking in 2-3 batches is common.
• Glaze Preparation (Optional): Approximately 2-3 minutes.
  • Quickly whisking together the glaze ingredients.
• Total Time: Approximately 35-45 minutes from starting the prep work to having the finished roll-ups ready to serve (including glaze preparation).

This timing makes the recipe feasible for a special weekend breakfast or brunch without requiring an excessively early start. The hands-on time is manageable, with most of the cooking time involving monitoring the roll-ups in the skillet.

**How to Serve**

Serving these Cinnamon Roll French Toast Roll-Ups warm is key to experiencing their full glory – the slightly crispy exterior, the soft, gooey interior, and the melting glaze. But how you present and accompany them can elevate the experience even further. Here are some delicious ways to serve them:

• Classic Drizzle:
  • Arrange the warm roll-ups neatly on a platter or individual plates.
  • Generously drizzle the prepared vanilla glaze over the top, letting it cascade down the sides. A sprinkle of extra ground cinnamon or powdered sugar on top adds visual appeal.
• Dipping Delight:
  • Serve the roll-ups plain (or with just a dusting of powdered sugar).
  • Offer small bowls of dipping sauces on the side. Options include:
    • The vanilla glaze (prepared as per recipe).
    • Warm maple syrup (a classic French toast pairing).
    • Cream cheese frosting/glaze (for an even stronger cinnamon roll vibe – blend softened cream cheese, powdered sugar, a splash of milk, and vanilla).
    • Caramel sauce.
    • Chocolate sauce.
    • Fruit compote (like strawberry, blueberry, or mixed berry).
• Fruit Pairing:
  • Serve alongside a bowl of fresh fruit salad or sliced berries (strawberries, blueberries, raspberries). The freshness and slight tartness of the fruit cut through the richness of the roll-ups beautifully.
  • Sliced bananas or sautéed apples also complement the cinnamon flavor well.
• Savory Balance:
  • To make it a more complete meal, especially for brunch, serve alongside savory breakfast staples:
    • Crispy bacon strips.
    • Breakfast sausage links or patties.
    • Scrambled eggs.
• A La Mode:
  • Transform these roll-ups into a decadent dessert by serving them warm with a scoop of vanilla bean ice cream. The contrast between the warm roll-up and the cold ice cream is divine. A drizzle of caramel sauce wouldn’t hurt either!
• Nutty Crunch:
  • Sprinkle toasted chopped pecans or walnuts over the glazed roll-ups for added texture and nutty flavor that pairs wonderfully with cinnamon.
• Presentation Matters:
  • Stack them Lincoln Log style on a platter.
  • Arrange them fanned out on individual plates.
  • Use a sprig of mint or a few fresh berries as a garnish for a pop of color.

No matter how you choose to serve them, make sure they are enjoyed soon after cooking for the best possible texture and warmth. They are a guaranteed crowd-pleaser for brunches, holidays, special breakfasts, or even as a sweet treat any time of day.

**Additional Tips**

Want to ensure your Cinnamon Roll French Toast Roll-Ups are absolutely perfect every time? Here are five extra tips to elevate your roll-up game:

1. Bread Matters, Even Day-Old: While soft white sandwich bread is recommended for its pliability, don’t be afraid to use bread that’s a day or two old. Slightly stale bread actually absorbs the egg mixture well without becoming overly soggy, leading to a better texture after cooking. Avoid heavily seeded breads or those with very tough crusts (even after trimming) as they are harder to roll tightly and may crack. Brioche or challah can be used for a richer result, but they might be slightly harder to flatten and roll as neatly.
2. Master the Flattening: Achieving a uniformly thin, flattened slice of bread is crucial. Don’t just press down; use a rolling pin with firm, even pressure, rolling back and forth and side to side. Aim for consistency across the entire slice. If you don’t have a rolling pin, the side of a smooth, sturdy drinking glass or even a wine bottle can work in a pinch. Proper flattening prevents the roll-ups from being too bulky and helps them cook more evenly.
3. Seal the Seam Securely: To prevent your beautiful roll-ups from unfurling during the dipping or cooking process, pay attention to the seam. After rolling tightly, press the seam down firmly. You can even dab a tiny bit of the egg mixture along the final edge before rolling it closed to act as a sort of ‘glue’. Always start cooking the roll-ups seam-side down in the skillet – the heat helps to seal it quickly. Handle them gently with tongs when turning.
4. Control the Cooking Temperature: The key to golden-brown perfection (not burnt!) is medium heat. If the heat is too high, the outside will brown (or burn) long before the center is warmed through and the filling gets melty. If the heat is too low, they may absorb too much oil/butter and become greasy without getting nicely crisp. Monitor the first batch closely and adjust your stove’s temperature as needed. Remember that butter burns more easily than oil, so if using only butter, lean towards medium-low heat.
5. Make-Ahead & Reheating Strategy: While best served fresh, you can do some prep ahead. You can assemble the roll-ups (through Step 3) a few hours or even the night before. Store them tightly covered (seam-side down) in the refrigerator. Prepare the egg mixture and store it separately. When ready to cook, let the rolls sit at room temperature for 15-20 minutes (this helps them cook more evenly), then dip and cook as directed. Cooked leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Reheat them in a toaster oven, air fryer (around 350°F/175°C for 3-5 minutes), or on a baking sheet in a preheated oven (350°F/175°C for 5-8 minutes) until warmed through and slightly re-crisped. Avoid microwaving, as it tends to make them soggy.

**Frequently Asked Questions (FAQ)**

Here are answers to some common questions you might have about making Cinnamon Roll French Toast Roll-Ups:

1. Q: Can I use different types of bread besides white sandwich bread?
   • A: Yes, you can experiment, but with considerations. White sandwich bread is ideal because it’s soft, pliable, and flattens easily without much resistance or cracking. You could try using:
     • Brioche or Challah: These enriched breads will result in a much richer, more decadent roll-up. However, they can be slightly more delicate or eggy, potentially harder to flatten uniformly, and may brown faster due to higher sugar/fat content. Ensure they are well-flattened.
     • Whole Wheat Bread: This can work, but it might be slightly tougher and have a more noticeable flavor that competes with the cinnamon-sugar. Ensure it’s a soft variety.
     • Potato Bread: Often very soft and works quite well as a substitute for white bread.
     • Avoid: Very crusty artisan breads, sourdough (flavor profile clash), rye, or heavily seeded breads, as they are difficult to flatten and roll smoothly and their textures/flavors may not be ideal for this recipe. Always trim the crusts regardless of the bread type used.
2. Q: Can I bake these instead of pan-frying them?
   • A: Yes, baking is a viable alternative, though the texture will be different – softer and less crispy than pan-fried. To bake:
     • Preheat your oven to 375°F (190°C).
     • After dipping the roll-ups in the egg mixture, place them seam-side down on a baking sheet lined with parchment paper or lightly greased. You might want to brush them lightly with melted butter for better browning and flavor.
     • Bake for approximately 15-20 minutes, carefully flipping them halfway through, until they are golden brown and cooked through. Keep an eye on them as baking times can vary. They won’t achieve the same deep, even browning or crispiness as frying. An air fryer might offer a closer result to frying (try around 375°F/190°C for 8-10 minutes, flipping halfway).
3. Q: My roll-ups keep unrolling! How can I prevent this?
   • A: This is a common frustration! Here’s a checklist to prevent unraveling:
     • Flatten Thoroughly: Ensure the bread is rolled very thin (about 1/8 inch). Thicker bread resists rolling and wants to spring back.
     • Roll Tightly: Start rolling from one end and keep it snug as you go.
     • Don’t Overfill: Too much filling makes it hard to get a tight roll and can push the seam open. Use a thin, even layer.
     • Seal the Seam: Leave a small clean border on one edge. Press the seam firmly once rolled. You can dab a tiny bit of the egg wash or even water along the edge before sealing.
     • Cook Seam-Side Down First: Placing the roll-up seam-down in the hot pan immediately helps seal it shut with heat.
     • Handle Gently: Use tongs carefully when turning; don’t squeeze them hard.
     • Quick Dip: Don’t let them soak too long in the egg mixture, which can make them overly soft and prone to falling apart.
4. Q: I don’t have brown sugar. What can I use as a substitute in the filling?
   • A: While brown sugar provides unique moisture and molasses flavor, you have options:
     • Granulated Sugar + Molasses: The best substitute is to make your own brown sugar. Mix 1/2 cup of granulated white sugar with about 1-2 teaspoons of molasses until well combined. Use this mixture in place of the packed brown sugar.
     • Granulated Sugar Only: You can use only granulated white sugar (use the same amount, 1/2 cup). The filling will be slightly less moist and lack the deep molasses notes, but it will still be sweet and cinnamony. You might find the texture slightly grittier.
     • Maple Syrup (Use Cautiously): Replacing brown sugar entirely with maple syrup might make the filling too liquidy to spread and stay inside the roll. You could potentially replace part of the brown sugar with maple syrup or maple sugar if you have it.
     • Coconut Sugar: This can often be substituted 1:1 for brown sugar and offers a similar caramel-like flavor profile.
5. Q: Can I add cream cheese to the filling?
   • A: Absolutely! Adding cream cheese makes the filling richer and tangier, similar to a classic cinnamon roll frosting integrated right inside. To incorporate it:
     • Use about 2-4 ounces (1/4 to 1/2 block) of softened block-style cream cheese (not the whipped tub kind).
     • Beat the softened cream cheese first until smooth, then beat in the softened butter. Finally, mix in the brown sugar and cinnamon until well combined.
     • Spread this modified filling onto the flattened bread as directed. Be mindful not to overfill, as the cream cheese adds bulk. This variation is incredibly delicious but also richer. You might even skip the final glaze or use less if you add cream cheese to the filling.

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