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Easy Cinnamon Roll French Toast Roll-Ups

These Easy Cinnamon Roll French Toast Roll-Ups combine two breakfast favorites into a quick, fun, and delicious treat. They taste like the sweet center of a cinnamon roll wrapped in a crispy French toast coating, perfect for a fast weekend brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices sandwich bread white or whole wheat, crusts trimmed, rolled thin
  • 2 tbsp unsalted butter softened, for spreading
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 1/4 cup milk any kind
  • 1/2 tsp vanilla extract
  • 2 tbsp unsalted butter for frying
Optional Toppings
  • Powdered sugar
  • Maple syrup
  • Whipped cream

Equipment

  • Rolling Pin
  • Small bowl
  • Shallow Bowl
  • Large Skillet
  • Tongs

Method
 

  1. Step 1: Prep Your Bread: First things first, grab your slices of bread and a rolling pin. Lay each slice on a cutting board and roll it out until it's nice and thin, almost like a flat pancake. This makes it pliable and easy to roll without breaking. Don't forget to trim those crusts off beforehand!
  2. Step 2: Mix the Cinnamon Sugar: In a small bowl, whisk together the granulated sugar and ground cinnamon. Give it a quick stir to make sure they're well combined. This is our yummy filling!
  3. Step 3: Spread the Butter: Now, take your softened butter and spread a thin layer over one side of each flattened bread slice. You don't need a thick layer, just enough to help the cinnamon sugar stick.
  4. Step 4: Sprinkle the Goodness: Generously sprinkle the cinnamon-sugar mixture over the buttered side of each bread slice.
  5. Step 5: Roll 'Em Up! Starting from one end, tightly roll each bread slice into a log shape. Press gently as you roll to keep them secure. Set them aside for a moment.
  6. Step 6: Whip Up the Egg Dip: In a shallow bowl (a pie plate or a regular dinner plate with edges works well here!), whisk together the eggs, milk, and vanilla extract. Make sure it's well combined – no streaks of egg white!
  7. Step 7: Heat Your Skillet: Get a large skillet warming up over medium heat. Once it's warm, add the 2 tablespoons of butter and let it melt and get nice and bubbly.
  8. Step 8: Dip and Coat: Take each bread roll-up and dip it into the egg mixture. Roll it around gently to ensure all sides are coated. Let any excess drip off slightly. You want it coated, but not soggy! I usually do one or two at a time so they don't soak too long.
  9. Step 9: Cook 'Em Till Golden: Carefully place the coated rolls into the hot, melted butter in the skillet. Cook them for about 2-3 minutes on each side, using tongs to turn them. You're looking for a beautiful golden brown color and a slightly crispy exterior.
  10. Step 10: Batch Cook if Needed: Depending on the size of your skillet, you might need to cook these in batches. Don't overcrowd the pan! Add a little more butter to the skillet between batches if it starts to look dry.
  11. Step 11: Serve 'Em Up! Once they're golden and cooked through, transfer the roll-ups to a serving plate.
  12. Step 12: Top and Enjoy! Now for the fun part! Dust them generously with powdered sugar. Drizzle with warm maple syrup. If you're feeling fancy (and you should be!), add a dollop of whipped cream. Serve them warm and watch them disappear!

Notes

Substitutions & Additions: Try adding nutmeg or cardamom to the cinnamon-sugar, or a thin layer of cream cheese or Nutella before the filling. Use almond extract instead of vanilla, or brioche/challah bread (thinly sliced). Add brown sugar to the filling for depth. Add a pinch of cinnamon or cinnamon whiskey to the egg dip. Drizzle with caramel or chocolate sauce, or sprinkle with nuts. Tips for Success: Flatten the bread well with a rolling pin for a tight roll. Don't let the rolls soak too long in the egg mixture to avoid sogginess. Cook on medium heat for even cooking and golden crisping. Tongs help with turning. Prep Ahead: You can roll and fill the bread logs a couple of hours ahead and store loosely covered in the fridge. Mix the egg dip just before frying. Storage: Best enjoyed fresh. Store cooled leftovers in an airtight container in the fridge for 2-3 days. Reheat gently in a skillet or toaster oven for best results.