cinnamon french toast roll-ups (Print Version)
Soft bread rolled with cinnamon sugar and pan-fried golden, perfect for cozy breakfasts or brunch.
# What You'll Need:
→ Bread
01 -
6 slices soft white sandwich bread, crusts removed
→ Filling
02 -
3 tablespoons unsalted butter, melted
03 -
3 tablespoons packed brown sugar
04 -
1 teaspoon ground cinnamon
→ Batter
05 -
3 large eggs
06 -
1/4 cup whole milk
07 -
1/2 teaspoon ground cinnamon
08 -
1 teaspoon vanilla extract
→ For Frying
09 -
2 tablespoons unsalted butter
# Steps to Follow:
01 -
Remove crusts from bread slices and gently flatten each slice with a rolling pin until thin and pliable without breaking.
02 -
Combine melted butter, brown sugar, and ground cinnamon in a small bowl until smooth and well mixed.
03 -
Evenly spread the cinnamon butter mixture over each flattened bread slice, leaving a small border around edges to avoid leakage.
04 -
Roll each slice tightly from one edge to the other, pressing gently to seal the edges securely.
05 -
In a shallow bowl, whisk together eggs, whole milk, cinnamon, and vanilla extract until fully combined.
06 -
Heat butter in a non-stick skillet over medium heat. Dip each roll-up in the egg batter, then place seam-side down in skillet. Cook, turning gently, until all sides are golden brown and crisp, about 2–3 minutes per side.
# Additional Notes:
01 -
Use soft, fresh bread to prevent tearing during rolling.
02 -
Start frying seam-side down to help keep roll-ups sealed.
03 -
Avoid overcrowding the pan for even cooking.
04 -
Leftovers can be refrigerated for up to three days and reheated gently in a skillet or oven.