Cinnamon Roll French Toast Roll-Ups for Sweet Breakfast (Print version)
Soft bread rolled with buttery cinnamon sugar, dipped in vanilla custard, browned in a skillet, and served warm with cream cheese dip.
# Ingredients:
For the roll-ups
01 -
8 slices soft white sandwich bread, crusts removed
02 -
4 tablespoons (56 g) unsalted butter, softened
03 -
1/4 cup (50 g) packed light brown sugar
04 -
2 teaspoons ground cinnamon
05 -
1/8 teaspoon fine salt
For the custard
06 -
2 large eggs
07 -
1/3 cup (80 ml) whole milk
08 -
1 teaspoon vanilla extract
For cooking and serving
09 -
2 tablespoons (28 g) unsalted butter, divided, for the skillet
10 -
2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon, optional
11 -
4 oz (113 g) cream cheese, softened
12 -
1/3 cup (40 g) powdered sugar
13 -
2-4 tablespoons milk, as needed for thinning
14 -
Maple syrup or fresh berries, optional
# Instructions:
01 -
Trim the crusts from the bread. Roll each slice thin with a rolling pin until flexible and even.
02 -
Stir the softened butter, brown sugar, cinnamon, and salt together until it forms a spreadable paste.
03 -
Spread a thin layer of cinnamon filling over each bread slice. Roll tightly from one short end and press the seam to seal.
04 -
In a shallow dish, whisk the eggs, milk, and vanilla until smooth and fully blended.
05 -
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Quickly dip each roll-up in the custard, let excess drip off, and cook seam side down first for 2-3 minutes per side until golden. Cook in batches, adding the remaining butter as needed.
06 -
Beat the cream cheese and powdered sugar until smooth. Add milk 1 tablespoon at a time until creamy and dippable.
07 -
Roll the hot French toast roll-ups in cinnamon sugar if using. Serve warm with cream cheese dip, maple syrup, or berries.
# Good to know:
01 -
Best served warm right after cooking.
02 -
Use very soft sandwich bread for the neatest rolls.
03 -
The filling and dip can be made 1 day ahead.