Easy French Toast Roll-Ups

I stumbled on this recipe one hectic Tuesday morning when my niece refused anything that looked like normal breakfast. She wanted something fun, something she could hold. I flattened a slice of bread with a mug (because I couldn't find the rolling pin), smeared it with leftover cream cheese, rolled it up, and dunked it in egg like I would for French toast. When those little golden logs came out of the pan, rolled in cinnamon sugar, she grabbed one before it even cooled. That was the morning French toast roll-ups became a staple.

The first time I made a batch for a weekend brunch with friends, I set them out on a platter still warm, and they vanished in minutes. One friend asked if I'd been to culinary school. I laughed and told her it was just bread, eggs, and a little butter. She didn't believe me until I made another batch right there in front of everyone, rolling and frying while we talked. That's when I realized this recipe doesn't just feed people, it invites them into the kitchen.

Ingredients

• Soft white sandwich bread: The softer the bread, the easier it rolls without tearing; day-old bread works beautifully and flattens like a dream.
• Cream cheese: Softened cream cheese spreads smoothly and adds a tangy richness, but Nutella or jam work just as well for sweeter cravings.
• Eggs: They create that custardy coating that crisps up golden in the pan, binding everything together.
• Milk: A splash makes the egg mixture looser and helps it cling to every surface of the roll-up.
• Vanilla extract: Just half a teaspoon turns this from plain to something that smells like a bakery.
• Granulated sugar and cinnamon: This duo is non-negotiable; the hot roll-ups grab onto the cinnamon sugar like magic.
• Unsalted butter: Frying in butter gives you that nutty, toasty flavor you can't get from oil.

Instructions

Flatten the bread:

Remove the crusts and use a rolling pin to gently press each slice until it's thin and pliable. If the bread resists, it's too fresh; let it sit out for an hour or use day-old slices.

Fill and roll:

Spread about half a tablespoon of cream cheese along one edge of each slice, then roll it up tightly like a little sleeping bag. Press the seam gently so it stays closed.

Prepare the egg bath:

Whisk together eggs, milk, vanilla, and a pinch of salt in a shallow bowl until smooth and pale yellow. This is your French toast glue.

Mix the cinnamon sugar:

Combine sugar and cinnamon in a separate bowl and set it near the stove. You'll want it within arm's reach when the roll-ups come out hot.

Heat the skillet:

Melt a tablespoon of butter in a nonstick skillet over medium heat until it foams but doesn't brown. The pan should sizzle gently when you add the first roll-up.

Dip and fry:

Quickly roll each log through the egg mixture, coating all sides, then lay it seam side down in the skillet. Cook in batches, turning every minute or two until every side is golden and slightly crisp.

Coat in cinnamon sugar:

While still hot, roll each piece through the cinnamon sugar until fully covered. The heat makes the sugar stick like it was meant to be there.

Serve immediately:

These are best warm, when the outside is sweet and crunchy and the inside is soft and creamy.

Save

I remember making these on a slow Sunday morning, standing at the stove in my pajamas, flipping roll-ups while my partner read the news out loud. The kitchen smelled like butter and cinnamon, and neither of us was in a hurry. When we finally sat down with a plate between us, still warm, it felt less like breakfast and more like a small celebration of having nowhere to be.

Filling Ideas Beyond Cream Cheese

Cream cheese is classic, but I've filled these with everything from Nutella to peanut butter to strawberry jam, depending on who I'm feeding. My favorite surprise filling is a thin smear of almond butter with sliced banana tucked inside; it tastes like dessert but somehow still counts as breakfast. For a grown-up twist, try mascarpone mixed with a little honey and lemon zest.

How to Store and Reheat

These are meant to be eaten fresh, but if you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to two days. When you're ready to eat them again, pop them in a 180°C (350°F) oven for about five minutes; the toaster oven works too. Microwaving makes them chewy, so avoid it if you can.

Making Them Ahead for Busy Mornings

You can roll and fill these the night before, then cover them tightly with plastic wrap and refrigerate. In the morning, just dip them in the egg mixture and fry as usual. I've also frozen cooked roll-ups; wrap each one individually in parchment, then foil, and freeze for up to a month. Reheat straight from frozen in the oven at 180°C for about ten minutes.

• Use whatever bread you have on hand; whole wheat works, though it's a bit heartier and less sweet.
• If you're feeding a crowd, keep finished roll-ups warm in a low oven while you cook the rest.
• A dusting of powdered sugar on top makes them look bakery-perfect without any extra effort.

Save

These little roll-ups have become my answer to mornings when I want something special without the fuss. They're proof that breakfast doesn't have to be complicated to feel like a gift.

Recipe FAQ Section

→ What type of bread works best?

Soft white sandwich bread with crusts removed creates pliable roll-ups that crisp nicely when cooked.

→ Can I use other fillings besides cream cheese?

Yes, fruit jams or chocolate spreads like Nutella add delicious fruity or rich flavor variations.

→ How do I prevent the roll-ups from unrolling while cooking?

Rolling tightly and placing seam side down in the skillet helps maintain their shape during frying.

→ What is the best way to achieve a golden crust?

Cook roll-ups over medium heat in butter, turning every 1-2 minutes until golden on all sides.

→ Are there any suggested toppings to enhance flavor?

A light drizzle of chocolate or caramel sauce complements the cinnamon sugar coating beautifully.

→ Can these roll-ups be prepared ahead?

They taste best fresh but can be reheated gently in the oven at 180°C (350°F) for a few minutes to regain warmth.