Save I discovered these French toast roll-ups on a lazy Sunday morning when I was trying to use up a loaf of soft white bread and some cream cheese that was about to expire. My kids were circling the kitchen like hungry birds, and I wanted something quick but special enough to feel like a real breakfast, not just toast. The first batch came out golden and warm, and watching them roll those sticky-sweet bites in cinnamon sugar while it was still hot—their faces lit up. That's when I knew this would become our go-to weekend thing.
I made these for a friend who showed up unexpectedly one Thursday morning, and she called them the best thing she'd eaten in months. That's when I realized they're not just breakfast—they're the kind of small gesture that turns a regular day into something memorable. Now whenever someone visits early, these are what I make.
Ingredients
- Soft white sandwich bread: The kind that yields slightly when you press it—don't use artisanal or crusty bread here, it'll shred when you roll it.
- Cream cheese, softened: If it's cold from the fridge, it'll tear the bread; let it sit out for ten minutes first.
- Large eggs: They're your glue; skip the small ones.
- Milk: Keeps the egg coating silky and helps it set evenly on the bread.
- Vanilla extract: Just a whisper—it makes people ask what that delicious flavor is.
- Granulated sugar and ground cinnamon: Mix them fresh; pre-mixed cinnamon sugar gets stale and dusty.
- Unsalted butter: You control the salt this way, and it browns beautifully without burning.
Instructions
- Prep your bread:
- Cut the crusts off each slice and lay them flat on your work surface. Using a rolling pin, gently flatten each slice until it's thin enough to roll without cracking—you'll feel when it's right, like pressing a pillow.
- Fill and roll:
- Spread about half a tablespoon of your filling along one edge of each slice, leaving a little space at the sides so it doesn't squeeze out. Roll tightly from the filled edge, and if it's stubborn, a light dab of water on the seam helps it stick.
- Make your egg bath:
- Whisk eggs, milk, vanilla, and salt together until it's smooth and uniform. The vanilla should smell warm and inviting.
- Combine the coating:
- Stir sugar and cinnamon together in a separate shallow bowl. The mixture should smell like cinnamon rolls and autumn.
- Heat your pan:
- Warm a nonstick skillet over medium heat with about a tablespoon of butter. When it's foaming and smells nutty, you're ready.
- Dip and pan-fry:
- Quickly dip each roll-up into the egg mixture, making sure all sides touch—don't soak them or they'll fall apart. Place them seam-side down in the hot butter and cook for about a minute per side, turning gently with tongs, until they're golden brown all over. Add more butter between batches as needed.
- Coat while warm:
- As soon as they come out of the pan, immediately roll them in your cinnamon sugar mixture. The heat helps it stick and creates a delicious crust.
- Serve right away:
- They're best warm, when the inside is still soft and the outside is still crispy.
Save One morning, my daughter asked why these tasted like a hug. I've made them dozens of times since, and I think she was right—something about the warm cinnamon, the sweetness, and the way they're meant to be eaten with your hands makes them feel like comfort. They're not fancy, but they're genuine.
Filling Variations That Work
I've tested almost every filling imaginable, and the rule is simple: whatever you use should be spreadable and not too wet. Cream cheese stays my baseline because it's neutral and stable, but I've had equal success with Nutella for chocolate mornings, strawberry jam for something fruity, or even a mix of cream cheese and crushed berries. If you go with jam, use less of it because it can leak out during cooking and caramelize in the pan—which isn't bad, just messier. Peanut butter works if you thin it slightly with a little honey.
Timing and Temperature Matter More Than You'd Think
Medium heat is the golden zone; too hot and your butter browns before the inside cooks through, leaving you with a burned outside and cold filling. Too low and the bread just sits there absorbing butter like a sponge. I learned this by burning the first batch and then making them on low heat the next day, which took forever. Now I start on medium and trust my ears—when the butter smells warm and nutty but not dark, that's when you know.
Why These Stay in Regular Rotation
These roll-ups have become my secret weapon for busy mornings, unexpected guests, and days when I need something that feels special without real effort. Kids love rolling them in cinnamon sugar, they come together in under twenty minutes start to finish, and somehow they manage to feel like a treat even though they're basically breakfast.
- Flatten bread gently or it tears; a few light passes with the rolling pin is all you need.
- Softened cream cheese spreads clean; cold cream cheese rips the bread.
- Coat them immediately after they hit the pan while they're still hot enough for the sugar to stick.
Save These roll-ups remind me that the best meals aren't always the complicated ones—sometimes it's the small, warm, sticky-sweet moments that stick with you longest. Make them this weekend and see what I mean.
Questions & Answers
- → What fillings work best for the roll-ups?
Cream cheese, Nutella, or fruit jams like strawberry and raspberry complement the soft bread well.
- → How do I prevent the bread from tearing when rolling?
Flatten the bread slices gently with a rolling pin to make them more pliable before adding the filling.
- → Can I make these roll-ups ahead of time?
They are best enjoyed fresh but can be reheated in the oven at 180°C (350°F) for a few minutes without losing texture.
- → What is the purpose of dipping in the egg mixture?
It creates a golden, tender coating when pan-fried, enhancing both flavor and texture.
- → How do I achieve the cinnamon sugar coating?
After frying, roll the hot roll-ups immediately in a mixture of granulated sugar and ground cinnamon for a sweet, crunchy finish.