If you’re looking for a fun, bite-sized twist on classic French toast, these French Toast Roll-Ups are about to become your new go-to. They’re golden and crispy on the outside, creamy and sweet on the inside, and rolled up to be perfectly snackable. Think of them as part French toast, part dessert, and all kinds of delicious.
I first started making these when I wanted something a little more exciting than pancakes or waffles but still easy enough for a weekday breakfast. The best part? You can customize the filling with whatever you’ve got on hand—cream cheese, Nutella, jam, or even fresh fruit. Plus, they come together fast and make a big impression on kids and adults alike.
Let me walk you through how I make them and a few ways to switch them up for any craving or occasion.
Why French Toast Roll-Ups Work
These aren’t just a fun shape—they’re genuinely delicious and super satisfying. Here’s what makes them a winner:
- Soft inside, crisp outside: Rolling the bread makes each bite chewy and golden.
- Customizable fillings: Sweet or fruity, creamy or chocolaty—you can go in any direction.
- Kid-friendly and adult-approved: They’re fun to dip, easy to eat, and perfect for weekend brunch.
- Quick to make: From start to finish, you’re looking at about 15 minutes.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 10 mins | Cook Time: 5–6 mins)
- 8 slices white sandwich bread (soft and square works best)
- 2 tablespoons cream cheese (softened)
- 2 tablespoons strawberry jam (or your favorite jam)
- 2 eggs
- 3 tablespoons milk
- ¼ teaspoon cinnamon
- 1 tablespoon granulated sugar (for cinnamon sugar topping)
- 1 tablespoon butter (for frying)
- Optional: fresh berries, Nutella, peanut butter, or syrup for serving
How I Make French Toast Roll-Ups
Step 1: Prep the Bread
I start by trimming the crusts off the bread slices and gently rolling each one flat with a rolling pin. This helps them hold their rolled shape better and gives that soft, slightly chewy texture once cooked.
Step 2: Add the Filling
I spread a thin layer of cream cheese and jam on one edge of each slice—just a tablespoon or so. You want to keep the filling near one side so it doesn’t ooze out when rolling. Then I roll them up tightly like little burritos and set them seam-side down.
You can totally swap in Nutella, peanut butter, or a sprinkle of cinnamon sugar for different variations. Just avoid overfilling or it’ll leak out while cooking.
Step 3: Make the Egg Mixture
In a shallow bowl, I whisk together the eggs, milk, and a pinch of cinnamon. This is the custard-like coating that gives the roll-ups their classic French toast flavor.
Step 4: Dip and Cook
I heat a little butter in a nonstick skillet over medium heat. While it melts, I dip each roll-up into the egg mixture—just a quick turn to coat all sides—then transfer them right to the pan.
I cook them for about 1–2 minutes per side, rotating to make sure they brown evenly all around. They’re done when they’re golden and crispy on the outside.
Step 5: Roll in Cinnamon Sugar
Right out of the pan, I roll each hot roll-up in a mix of cinnamon and sugar. The heat helps the coating stick and adds that perfect sweet crunch.
My Favorite Filling Combos
You can make these with just about anything. Here are a few combos I’ve tried and loved:
- Nutella + banana slices
- Cream cheese + blueberry jam
- Peanut butter + honey
- Apple butter + cinnamon
- Savory version: Cream cheese + chives (skip the sugar coating)
These roll-ups are also great for using up odds and ends in your fridge. Leftover pie filling? Spoon it in. Want a hint of lemon zest? Add it to the cream cheese.
How I Serve Them
I usually serve these warm with a small bowl of maple syrup or a dusting of powdered sugar. They’re also great with:
- Fresh fruit on the side
- Whipped cream or vanilla yogurt for dipping
- A sprinkle of crushed nuts or coconut for texture
They make an amazing addition to a brunch spread, but they’re also quick enough to make for a weekday breakfast treat.
FAQs From My Kitchen
Q: Can I make these ahead of time?
A: You can assemble and refrigerate the roll-ups overnight. Just dip and cook them in the morning.
Q: What’s the best bread to use?
A: Plain white sandwich bread works best because it rolls easily and stays soft. Avoid thick or crusty breads for this one.
Q: Can I bake them instead of frying?
A: Yes! Spray with a little cooking oil and bake at 375°F (190°C) for 10–12 minutes, flipping once.
Q: Do they reheat well?
A: They do! Reheat in a toaster oven or skillet to bring back the crisp exterior.
Why These Roll-Ups Are Always a Hit
French Toast Roll-Ups are one of those recipes that’s simple to make but feels totally special. Whether you serve them for breakfast, brunch, or even dessert, they deliver that warm, sweet, cinnamon-dusted satisfaction every time.
They’re easy enough for beginners, fun enough for kids, and flexible enough to make your own. Once you try them, I guarantee they’ll be part of your breakfast rotation—if not a regular craving.
How I Make Kid-Friendly, Cinnamon-Sugar French Toast in Rolled-Up Form
Ingredients
- 8 slices of bread (white or whole wheat)
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar (for cinnamon sugar topping)
- 1 tablespoon ground cinnamon (for cinnamon sugar topping)
- 1 tablespoon butter (for frying)
- Maple syrup (for serving, optional)
Instructions
- In a shallow bowl, whisk together the eggs, milk, and vanilla extract until well combined.
- In another small bowl, mix together the granulated sugar and ground cinnamon to make the cinnamon sugar topping.
- Trim the crusts off the bread slices and flatten each slice with a rolling pin.
- Dip each slice of bread into the egg mixture, making sure to coat both sides.
- Spread a thin layer of your choice of filling (such as cream cheese or Nutella) on each slice, then roll them up tightly.
- In a skillet, melt the butter over medium heat. Add the rolled-up bread and cook until golden brown on all sides.
- Once cooked, roll the French toast roll-ups in the cinnamon sugar mixture until well coated.
- Serve warm with maple syrup if desired.
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