Cinnamon Roll French Toast Roll (Printable Version)
Handheld cinnamon roll-style French toast with sweet cream cheese filling, fried and coated in cinnamon sugar.
# Ingredient List:
→ Filling
01 - 4 ounces cream cheese, softened
02 - 2 tablespoons powdered sugar
03 - 1/2 teaspoon vanilla extract
→ Roll Ups
04 - 8 slices soft white sandwich bread, crusts removed
05 - 2 tablespoons unsalted butter, melted
06 - 4 tablespoons granulated sugar
07 - 2 teaspoons ground cinnamon
→ Egg Mixture
08 - 2 large eggs
09 - 1/4 cup milk
10 - 1/2 teaspoon vanilla extract
→ For Cooking
11 - 2 tablespoons unsalted butter
# Step-by-Step Instructions:
01 - Combine softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Stir until mixture is smooth and homogenous.
02 - Use a rolling pin to evenly flatten each bread slice on a clean surface.
03 - Spread a thin layer of the cream cheese filling along one edge of each bread slice and roll up tightly to form cylinders.
04 - Whisk together eggs, milk, and vanilla extract in a shallow dish until fully combined.
05 - Blend granulated sugar and ground cinnamon in a small bowl; set aside for coating.
06 - Dip each filled bread roll in the egg mixture, turning to coat all sides.
07 - Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add roll ups and fry until golden brown on all sides, about 2–3 minutes per side.
08 - Immediately after frying, brush or roll the warm roll ups in the prepared cinnamon-sugar mixture to evenly coat.
09 - Serve warm. For additional indulgence, drizzle with maple syrup or finish with a dusting of powdered sugar.
# Tips from hearthlykitchen:
01 -
- That creamy, tangy filling hidden inside each roll up is an upgrade you'll wish you discovered sooner.
- It transforms plain sliced bread into something brunch-worthy in under half an hour, so you can satisfy a sweet tooth in minutes.
02 -
- If the bread isn't flattened enough, it will crack or unroll when dipped—there’s no fixing it later.
- Rolling them in cinnamon sugar while hot is crucial, or the coating slides right off.
03 -
- Always use day-old bread if you can—it holds up better to rolling and dipping.
- Brushing with butter before frying keeps the outsides extra golden and helps the sugar stick later.