Cinnamon Roll French Toast Roll-Ups are that perfect brunch trick when you want something fun, easy, and over-the-top cozy. Ever crave cinnamon rolls but do not feel like waiting for dough to rise? Or maybe you want French toast, but a little more exciting? These little rolls hit all those boxes with minimal fuss and totally happy results. I make them for lazy weekends, sleepovers, and even weeknights when dessert is calling. If you love warm cinnamon, creamy filling, and buttery edges that caramelize in the pan, you are in the right place.
Why Youll Love This Recipe
Here is the short version. It tastes like a cinnamon roll married French toast, and they moved into a skillet. You get the creamy swirl, the golden exterior, and that sweet cinnamon sugar crunch. But you also get speed. From start to finish, these take about the same time as French toast, and you do not need to turn on the oven. Cleanup is easy, too, because you are just rolling, dunking, and pan-frying.
These feel special without being fussy, and they are incredibly flexible. You can fill them with cream cheese, Nutella, apple pie filling, or even peanut butter and banana. They freeze well for later and reheat beautifully in the toaster oven. And yes, kids and grown-ups both love them. I keep hearing the same question at the table: Wait, can I have one more?
If you are new to making Cinnamon Roll French Toast Roll-Ups, you will be surprised by how quickly they disappear. Serve them with fresh fruit and a glass of cold milk or hot coffee and you have the coziest morning.
The Secret to Perfect Roll-Ups
Fine, there is more than one secret, but they work together. First, use soft, fresh sandwich bread. It rolls without cracking and gives you that pillowy center. Second, flatten each slice with a rolling pin or a clean drinking glass. Thin slices soak up the custard quickly and fry evenly without getting soggy.
Third, control your heat. Medium heat is your friend. Too hot and the sugar burns before the center warms through. Too low and they do not crisp. I like to heat the pan first, add butter, then place the rolls seam side down so they seal shut. Rotate gently until all sides are golden. Finally, a light dip in cinnamon sugar after cooking gives you that signature donut-level sparkle and crunch.
These turned out amazing. My picky eight-year-old asked if I secretly bought them from a bakery. We finished the whole plate in one sitting and I am not even sorry.
One more tiny trick for bakery-style flavor: add a pinch of salt to the filling and a splash of vanilla to the custard. The salt wakes up the sweetness and the vanilla makes your kitchen smell like a little breakfast cafe.
Pro Tips for Success
Think of these as a choose-your-own-adventure breakfast. A few smart moves make them totally fail-proof.
- Use soft white or brioche bread. Wheat bread works but is more likely to crack.
- Roll tightly so the filling stays put. Start at one end and tuck as you go.
- Seal the seam by placing it face down in the hot, buttered skillet first.
- Do not soak the bread in custard. A quick dip on all sides is enough.
- Work in batches so you do not crowd the pan. You want room to rotate.
- Warm your filling if it is very stiff. A few seconds in the microwave makes spreading easier.
- Keep finished rolls warm in a low oven, around 200 degrees F, while you cook the rest.
If you love having make-ahead options, you can assemble the rolls the night before, cover them, and refrigerate. In the morning, dip and cook. Or freeze cooked roll-ups in a single layer, then stash them in a freezer bag. Reheat on a baking sheet at 350 degrees F until hot, or use the toaster oven for extra crisp edges.
Flavor boosts I adore: a dash of orange zest in the cream cheese, cardamom mixed with cinnamon, or a drizzle of maple over the hot rolls right before serving.
Must-Have Ingredients
These ingredients keep things simple while delivering big flavor. You probably have most of them already.
Bread: Soft white sandwich bread, brioche, or potato bread. The softer the better for rolling.
Filling: Cream cheese, softened, plus powdered sugar, a pinch of salt, and vanilla. Optional add-ins: butter for extra richness, brown sugar for deeper sweetness, or a spoonful of Greek yogurt for tang.
Cinnamon sugar: Granulated sugar mixed with cinnamon. I like a hearty amount of cinnamon so it really tastes like a cinnamon roll.
Custard: Eggs, milk or half-and-half, vanilla, and a pinch of salt. That little salt matters.
For the pan: Butter. A little oil mixed with butter can prevent burning, but butter alone gives the best flavor.
Toppings: Maple syrup, powdered sugar, or a quick glaze made with powdered sugar and milk. Fresh berries or sliced bananas make them feel complete.
Ingredient note: If your cream cheese is not soft, warm it in the microwave for 10 to 15 seconds so it spreads smoothly without tearing the bread. You can also swap in chocolate hazelnut spread or apple pie filling for a fun twist.
How to Make Cinnamon French Toast Roll Ups
Step-by-step game plan
1. Prep the bread: Trim the crusts from 10 to 12 slices of soft bread. Use a rolling pin or a clean glass to flatten each slice until it is thin and flexible.
2. Mix the filling: In a bowl, stir together 6 ounces softened cream cheese, 2 tablespoons powdered sugar, 1 teaspoon vanilla, and a tiny pinch of salt. Taste and adjust sweetness. If you love the classic cinnamon-roll vibe, spread a whisper of softened butter first, then the cream cheese mixture.
3. Fill and roll: Spread a thin layer of filling on each slice, leaving a small clean border. Sprinkle with a little cinnamon sugar if you like it extra cinnamon-y. Roll each slice up tightly from one short end to the other.
4. Make the custard: Whisk 2 eggs with 1/3 cup milk, 1 teaspoon vanilla, and a pinch of salt in a shallow dish. In another small bowl, mix 1/3 cup sugar with 1 to 2 teaspoons cinnamon for the finishing toss.
5. Dip and cook: Heat a large nonstick skillet over medium heat and add 1 tablespoon butter. Quickly dip each roll in the custard to coat all sides. Do not soak. Place the roll seam side down in the pan. Cook, turning every minute or so, until all sides are golden and slightly crisp, about 3 to 4 minutes.
6. Finish with cinnamon sugar: While still warm, roll each cooked piece in the cinnamon sugar mixture. They will glisten like carnival food, which is exactly what we want.
7. Serve: Stack them up and drizzle with maple syrup or glaze. Add fruit for balance. Try not to eat them all before your crew sits down.
Flavor ideas you will love
Chocolate banana: Spread with Nutella and add thin banana slices before rolling. Berry cheesecake: Dot the cream cheese with tiny spoonfuls of jam. Apple pie: Spoon a bit of warm apple pie filling down the center with extra cinnamon. Cinnamon sugar only: Skip the filling if you are short on time. The texture is still amazing and it tastes like a churro met French toast.
Common Questions
Can I use whole wheat bread?
Yes, but it is a bit more likely to crack when rolled. Flatten it well and warm it slightly to make it more flexible.
How do I keep the rolls from unrolling in the pan?
Place them seam side down first and give them 20 to 30 seconds to seal before turning. Rolling tightly also helps.
Can I make them dairy-free?
Use a dairy-free cream cheese, plant milk in the custard, and oil in the pan. They still crisp up beautifully.
What is the best way to reheat leftovers?
Toaster oven or air fryer at 350 degrees F for a few minutes. They come back crisp and warm.
Are these safe to freeze?
Yes. Freeze in a single layer after cooking, then store in a freezer bag. Reheat straight from frozen.
A Sweet Little Wrap-Up You Can Taste
If you are craving something cozy and fun without starting from scratch, Cinnamon Roll French Toast Roll-Ups deliver every time. You get the buttery sizzle, the cinnamon swirl, that slight crunch at the edges, and a creamy heart that feels like a hug. They are simple to customize and easy to scale up for a crowd. From weekend breakfasts to dessert-for-dinner nights, this is my go-to plate of happy.
Want to peek at more variations and inspiration so you can master Cinnamon Roll French Toast Roll-Ups your way? I love how this take on Cinnamon French Toast Roll Ups keeps the steps straightforward, and this friendly guide to Cinnamon Roll French Toast Roll-Ups offers fun filling ideas you can mix and match. Save this recipe, grab a stack of soft bread, and treat yourself to a skillet full of sweet, cinnamon joy.
Cinnamon Roll French Toast Roll-Ups
Ingredients
Method
- Trim the crusts from the slices of bread.
- Use a rolling pin or a clean glass to flatten each slice until it is thin and flexible.
- In a bowl, stir together the softened cream cheese, powdered sugar, vanilla, and a pinch of salt.
- Spread a thin layer of the cream cheese filling on each slice, leaving a small clean border.
- Sprinkle with cinnamon sugar if desired.
- Roll each slice tightly from one short end to the other.
- Whisk the eggs with milk, vanilla, and salt in a shallow dish.
- Mix granulated sugar with 1-2 teaspoons cinnamon in a small bowl.
- Heat a large nonstick skillet over medium heat and add butter.
- Quickly dip each roll in the custard to coat all sides without soaking.
- Place the seam side down in the pan and cook, turning every minute, until golden and slightly crisp, about 3 to 4 minutes.
- While warm, roll each cooked piece in the cinnamon sugar mixture.
- Stack rolls and drizzle with maple syrup or glaze. Add fruit as desired.
- Serve immediately and enjoy.
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