Soft French Toast Roll-Ups (Printable Version)

Soft, golden roll-ups with sweet fillings and a cinnamon sugar coating, perfect for breakfast or a snack.

# Ingredient List:

→ Bread & Fillings

01 - 8 slices white sandwich bread, crusts removed
02 - 4 tablespoons cream cheese, softened (alternatively Nutella or fruit jam)

→ Egg Mixture

03 - 2 large eggs
04 - 3 tablespoons milk
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Cinnamon Sugar Coating

07 - 1/4 cup granulated sugar
08 - 1 teaspoon ground cinnamon
09 - 2 tablespoons unsalted butter for frying

# Directions:

01 - Gently flatten each bread slice using a rolling pin until thin.
02 - Spread approximately half a tablespoon of cream cheese or chosen filling along one edge of each slice, then roll tightly.
03 - Whisk together eggs, milk, vanilla extract, and salt in a shallow bowl.
04 - In a separate bowl, mix granulated sugar and ground cinnamon thoroughly.
05 - Melt one tablespoon of butter in a large non-stick skillet over medium heat.
06 - Dip each roll-up quickly into the egg mixture, ensuring full coating on all sides, then place seam-side down in the skillet.
07 - Cook in batches, turning every one to two minutes until evenly golden brown, adding more butter as necessary.
08 - Immediately roll the hot roll-ups in the cinnamon sugar mixture to coat fully.
09 - Serve warm for best flavor and texture.

# Expert Advice:

01 -
  • They taste like a cross between French toast and a cinnamon roll, but take a fraction of the time and effort.
  • You can customize the filling to whatever you're craving that day, sweet or tangy, and they still come out perfect.
  • They're handheld, which means you can eat them while doing other things, and kids think they're way more fun than regular toast.
02 -
  • If your bread is even slightly stale, it will crack when you try to roll it, so always use the freshest, softest slices you can find.
  • Don't let the roll-ups sit in the egg mixture, a quick dip on all sides is enough or they'll get soggy and fall apart in the pan.
  • Medium heat is non-negotiable, I learned this the hard way when I rushed a batch on high heat and ended up with burnt outsides and cold centers.
03 -
  • Roll the bread as tightly as you can without tearing it, loose rolls tend to unravel in the pan and lose their shape.
  • Keep the heat at medium and be patient, rushing them on high heat will give you uneven browning and a raw center.
  • Coat them in cinnamon sugar immediately after cooking while the butter is still glistening, that's when the sugar clings and caramelizes best.
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