I love how simple these are to make, yet they taste like something special from a café. They come together in under 30 minutes, and the cinnamon-sugar filling gives them that gooey, dessert-like texture. They’re also super portable, so I can grab a couple and go if I’m in a rush. Plus, it’s a great recipe to get creative with—perfect for trying out different fillings or toppings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 slices white sandwich bread 3 tablespoons butter (melted) 3 tablespoons brown sugar 2 tablespoons ground cinnamon
For the French Toast Coating: 3 large eggs 1 tablespoon milk ½ teaspoon ground cinnamon ½ teaspoon vanilla extract 2-3 tablespoons butter for frying
Directions
I start by removing the crusts from each slice of bread and then use a rolling pin to flatten them out.
In a small bowl, I mix the melted butter, brown sugar, and 2 tablespoons of cinnamon until smooth.
I spread the cinnamon-sugar mixture evenly on each bread slice, leaving a little border around the edges.
Then, I roll each slice up tightly and press the edges gently to seal them.
In another shallow bowl, I whisk together the eggs, milk, ½ teaspoon of cinnamon, and vanilla extract.
I heat a skillet over medium heat and add a bit of butter.
I dip each roll-up into the egg mixture, making sure it’s fully coated, and place it seam-side down in the skillet.
I cook them for 2-3 minutes total, turning occasionally so all sides get golden and crisp.
Servings and timing
This recipe makes 3 servings, with about 3–4 roll-ups per person, depending on appetite. It takes around 25 minutes from start to finish, making it perfect for a quick breakfast or brunch.
Variations
I sometimes swap the cinnamon-sugar filling for a thin layer of Nutella, peanut butter, or cream cheese with fruit.
For a fruity twist, I like adding thinly sliced bananas or strawberries before rolling.
I occasionally coat the cooked roll-ups in extra cinnamon sugar for a churro-like finish.
If I want a richer flavor, I’ll use brioche or challah instead of plain white bread.
A drizzle of maple syrup or a dusting of powdered sugar on top makes these even more irresistible.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I just pop them in a toaster oven or warm them in a skillet for a few minutes until heated through. I avoid microwaving them since that can make them soggy.
FAQs
How do I stop the roll-ups from unrolling during cooking?
I make sure to press the edges tightly before dipping and place them seam-side down in the skillet first. This helps them stay together.
Can I make these ahead of time?
Yes, I sometimes prep the rolls the night before and store them in the fridge. I wait to dip and cook them until just before serving.
What kind of bread works best?
I use soft white sandwich bread because it’s easy to roll and holds the filling well. Any soft, thin bread should work as long as it flattens easily.
Can I freeze French toast roll-ups?
I prefer to enjoy them fresh, but they can be frozen after cooking. I let them cool, wrap them tightly, and freeze for up to a month. I reheat in a toaster oven for the best texture.
Can I make this dairy-free?
Absolutely. I just use dairy-free butter and milk alternatives like almond or oat milk for the egg mixture.
Conclusion
These Roll French Toast Roll-Ups are one of my favorite easy breakfast treats. With their crispy outside and warm, gooey center, they hit the perfect balance of comfort food and fun. Whether I’m serving them up for a quick family breakfast or indulging in a weekend brunch, they’re always a hit—and super customizable too.
