Cinnamon Roll French Toast Roll Ups (Printable)

Handheld cinnamon-sugar roll ups with sweet cream cheese, pan-fried until golden - perfect for brunch or a cozy breakfast.

# Ingredient List:

→ Filling

01 - 4 ounces cream cheese, softened
02 - 2 tablespoons powdered sugar
03 - 1/2 teaspoon vanilla extract

→ Roll Ups

04 - 8 slices soft white sandwich bread, crusts removed
05 - 2 tablespoons unsalted butter, melted
06 - 4 tablespoons granulated sugar
07 - 2 teaspoons ground cinnamon

→ Egg Mixture

08 - 2 large eggs
09 - 1/4 cup milk
10 - 1/2 teaspoon vanilla extract

→ For Cooking

11 - 2 tablespoons unsalted butter

# How to Make:

01 - Blend cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth.
02 - Use a rolling pin to flatten each slice of bread until thin.
03 - Spread a thin layer of the cream cheese mixture along one edge of each flattened bread slice; roll tightly into a log.
04 - In a shallow dish, whisk eggs, milk, and vanilla extract until fully combined.
05 - Stir granulated sugar and ground cinnamon together in a separate bowl.
06 - Lightly coat each assembled roll up in the egg mixture on all sides.
07 - Heat butter in a large nonstick skillet over medium heat. Fry roll ups 2 to 3 minutes per side until golden brown and crisp.
08 - Immediately brush or roll the hot roll ups in cinnamon sugar to ensure even coating.
09 - Transfer roll ups to a plate and serve warm. Optionally garnish with maple syrup or a dusting of powdered sugar.

# Helpful Tips:

01 -
  • This is the kind of breakfast that feels a little mischievous to eat with your fingers, especially with coffee in hand.
  • The creamy center and cinnamon-sugar coating make each bite taste special — you’ll want to make them again just to see friends grin in delight.
02 -
  • If the skillet is too hot, the outside will brown before the inside has a chance to heat — keep it at medium for perfect results.
  • Brushing roll ups with butter just after frying helps the cinnamon-sugar cling better, which I learned after watching a sad pile of sugar slide off my first batch.
03 -
  • Don’t skimp on flattening the bread — a thin, even piece gives the best roll and prevents leaks.
  • A quick fry on each side is better than letting them linger and dry out — move briskly for peak gooeyness inside.

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