Cinnamon French Toast Roll-Ups (Ready-to-Print Version)
Buttery cinnamon-sugar roll-ups, pan-fried to golden perfection, deliver a warm and sweet breakfast delight.
# What You’ll Need:
→ Filling
01 -
4 tablespoons unsalted butter, melted
02 -
1/3 cup packed brown sugar
03 -
2 teaspoons ground cinnamon
→ Bread
04 -
8 slices soft white sandwich bread, crusts removed
→ Custard Coating
05 -
2 large eggs
06 -
1/3 cup whole milk
07 -
1/2 teaspoon ground cinnamon
08 -
1 teaspoon vanilla extract
→ For Cooking
09 -
2 tablespoons unsalted butter for frying
# Step-by-Step Guide:
01 -
Lay out each bread slice on a flat surface and use a rolling pin to press evenly until the slices are about 1/8 inch thick, avoiding cracks.
02 -
Combine melted butter, brown sugar, and ground cinnamon in a bowl; mix until smooth and spreadable.
03 -
Spread a thin, even layer of cinnamon filling on each slice, leaving a small border around the edges to prevent overflow. Roll each slice tightly from one end to the other and press gently to seal.
04 -
Whisk eggs, whole milk, cinnamon, and vanilla extract in a shallow bowl until fully combined.
05 -
Heat a non-stick skillet over medium heat and add butter. Dip each roll-up in the custard to coat all sides, then place seam-side down in the skillet. Cook and rotate until all sides are golden and crisp, about 2–3 minutes per batch.
06 -
Serve warm, optionally dusted with powdered sugar, alongside maple syrup or fresh berries.
# Handy Tips:
01 -
Seam-side down frying helps seal each roll and prevents filling leaks during cooking.
02 -
Bread can be assembled ahead and refrigerated or frozen for later frying.
03 -
Leftover roll-ups can be reheated in a dry skillet or oven at 300°F for best texture.
04 -
Soft white bread provides optimal rolling and custardy texture after frying.