Pin Recipe I started making these on Sunday mornings when I wanted something special but didn't have the energy for a full breakfast spread. The first batch came out a little pale because I was too gentle with the heat, but once I got the hang of it, they turned into these crispy, golden spirals that disappeared faster than I could plate them. My niece called them "cinnamon scrolls" and refused to believe they were just rolled-up toast. There's something oddly satisfying about watching them sizzle in the pan, especially when the cinnamon sugar hits the hot butter. They've become my go-to whenever I need to feel like I'm treating myself without actually trying too hard.
I made a double batch one morning when my sister and her kids stopped by unexpectedly. The kitchen smelled like a bakery, and the kids stood by the stove waiting for each one to finish, barely letting them cool before grabbing another. My sister asked for the recipe three times that day, convinced there was some secret step I wasn't sharing. There wasn't, it's just bread and eggs and a little bit of patience at the stove, but something about rolling them up makes them feel like you put in real effort.
Ingredients
- Soft white sandwich bread: The softer the better, stale bread will crack when you roll it, so use fresh slices and remove the crusts completely so they roll without splitting.
- Cream cheese: Softened is key, cold cream cheese won't spread and will tear the bread, though Nutella or any smooth jam works just as well if you want a different flavor.
- Eggs: They create that custardy coating that crisps up beautifully in the pan, binding everything together with a slight richness.
- Milk: Thins the egg mixture just enough to coat evenly without soaking the bread into mush.
- Vanilla extract: A small splash makes the whole thing smell like a bakery and adds a warmth you don't get from sugar alone.
- Granulated sugar and cinnamon: Mixed together, this is what transforms them from plain to crave-worthy, the coating clings to the hot butter and caramelizes slightly.
- Unsalted butter: For frying, it gives a golden crust and a flavor that margarine just can't match, plus it helps the cinnamon sugar stick.
Instructions
- Flatten the bread:
- Use a rolling pin to gently press each slice until it's thin and pliable, this makes rolling them up easy and prevents cracks. Don't press too hard or you'll tear it, just firm enough to compress the texture.
- Fill and roll:
- Spread about half a tablespoon of softened cream cheese along one edge, then roll the bread up tightly like a little log. Press the seam gently so it holds together when you dip it.
- Prepare the egg mixture:
- Whisk eggs, milk, vanilla, and a pinch of salt in a shallow bowl until smooth and well combined. The shallow bowl makes dipping easier than a deep one.
- Mix the cinnamon sugar:
- Combine sugar and cinnamon in another bowl and set it near the stove so you can coat the roll-ups while they're still hot. The heat helps the sugar stick and melt slightly into the surface.
- Heat the butter:
- Melt about a tablespoon of butter in a nonstick skillet over medium heat, let it foam but not brown. Medium heat is important, too high and they'll burn before cooking through.
- Dip and cook:
- Quickly dip each roll-up in the egg mixture, turning to coat all sides, then place seam side down in the skillet. Cook in batches, turning every minute or two until all sides are golden and crisp, adding more butter as needed between batches.
- Coat in cinnamon sugar:
- As soon as they come out of the pan, roll them in the cinnamon sugar while they're still hot and slightly wet from the butter. This is when the coating really sticks and forms that sweet crust.
- Serve immediately:
- They're best eaten warm, when the outside is crisp and the inside is soft and creamy. They lose some of their magic once they cool completely, though reheating helps.
Pin Recipe One morning I made these with raspberry jam instead of cream cheese, and my neighbor smelled them from her balcony and knocked on my door to ask what I was cooking. I handed her one through the doorway, still warm, and she stood there eating it with this look of pure happiness. She told me it reminded her of something her grandmother used to make, though she couldn't remember the name. That's the thing about food like this, it doesn't have to be fancy to feel meaningful.
Filling Ideas
Cream cheese is my default because it's mild and creamy and works with the cinnamon sugar, but I've also used Nutella when I wanted something richer, strawberry jam when I had it sitting in the fridge, and even peanut butter once when I was out of everything else. Each filling changes the flavor completely, jam makes them fruity and bright, Nutella makes them taste like dessert, and peanut butter adds a salty edge that balances the sweetness. You can also mix cream cheese with a little honey or maple syrup if you want something in between.
Storage and Reheating
These are definitely best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, I put them on a baking sheet in a 180°C (350°F) oven for about five minutes, which crisps them back up without drying them out. Microwaving makes them soft and a little sad, so I avoid that unless I'm in a real hurry. You can also freeze them after cooking, then reheat from frozen in the oven for about ten minutes.
Serving Suggestions
I usually serve these as-is with a cup of coffee, but they're also great with fresh berries on the side or a drizzle of maple syrup if you want to lean into the breakfast vibe. My friend once brought them to a brunch and served them with whipped cream and sliced strawberries, which made them look way fancier than the effort required. They're also surprisingly good with a scoop of vanilla ice cream if you want to turn them into a quick dessert.
- Pair with fresh fruit like strawberries or blueberries for a lighter balance.
- Drizzle with chocolate or caramel sauce if you're serving them as a treat.
- Dust with powdered sugar instead of cinnamon sugar for a different look and a slightly less sweet coating.
Pin Recipe These little roll-ups have a way of making ordinary mornings feel a bit special, and I hope they do the same for you. They're simple, adaptable, and gone before you know it.
Recipe FAQs
- → What fillings work best for these roll-ups?
Cream cheese, fruit jams like strawberry or raspberry, and Nutella provide creamy or fruity centers that complement the cinnamon sugar coating.
- → How do I prevent the bread from tearing when rolling?
Gently flatten bread slices with a rolling pin to soften them, making it easier to roll without tearing.
- → Can I use a different type of bread?
Soft white sandwich bread works best for pliability and texture, but other soft breads without crusts can be used.
- → How should I cook the roll-ups to get even browning?
Cook over medium heat, turning every 1–2 minutes until all sides are golden brown, adding butter as needed to prevent sticking.
- → Are there any suggestions for serving?
Serve warm, and consider drizzling with chocolate or caramel sauce or using different jams for variety and extra flavor.