Cinnamon Roll French Toast Roll (Printable)

Handheld cinnamon roll-style French toast with sweet cream cheese filling, fried and coated in cinnamon sugar.

# What You'll Need:

→ Filling

01 - 4 ounces cream cheese, softened
02 - 2 tablespoons powdered sugar
03 - 1/2 teaspoon vanilla extract

→ Roll Ups

04 - 8 slices 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

# How to Make It:

01 - Combine softened cream cheese, powdered sugar, and vanilla extract in a bowl; stir until smooth.
02 - Use a rolling pin to flatten each slice of bread until thin and pliable.
03 - Spread a thin layer of the cream cheese mixture on one edge of each bread slice, then roll up tightly starting from the filled edge.
04 - In a shallow dish, whisk together eggs, milk, and vanilla extract until blended.
05 - Mix together granulated sugar and ground cinnamon in a separate bowl.
06 - Dip each roll-up into the egg mixture, ensuring all surfaces are evenly coated.
07 - Heat butter in a large nonstick skillet over medium heat. Fry roll ups until golden brown on all sides, about 2 to 3 minutes per side.
08 - Immediately after frying, brush or roll the warm roll ups in the cinnamon-sugar mixture to coat.
09 - Serve warm, optionally garnished with maple syrup or a dusting of powdered sugar.

# Expert Advice:

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.

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