Cinnamon French Toast Rollups complete on plate
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Cinnamon French Toast Rollups

These Cinnamon French Toast Rollups are like the middle of a gooey delicious cinnamon roll with a slightly crunchy coating.  They are made with just a few ingredients but the result is amazing.  They are perfect with hot chocolate or hot tea or even a cold glass of milk.
Prep Time15 mins
Cook Time5 mins
Author: Wench Sherry

Ingredients

Rollups

  • 1/2 cup unsalted butter softened for filling
  • 4 tbsp unsalted butter for frying
  • 1/4 cup light brown sugar
  • 1 tbsp cinnamon
  • 8 - 10 slices white bread sandwich or Texas Toast
  • 1/4 cup milk
  • 1 tsp vanilla
  • 2 eggs

Sugar Coating

  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Cream Cheese Frosting

  • 2 tbsp unsalted butter softened
  • 1/2 cup cream cheese softened
  • 1/4 cup powdered sugar

Instructions

Cinnamon French Toast Rollups

  • Mix ½ cup softened butter with ¼ cup light brown sugar and 1 Tablespoon of cinnamon.  Set aside.
  • With a serrated knife, cut the crusts from 8 - 10 bread slices - all the way around
  • Use a rolling pin to roll the slices flat.  You aren’t trying to make the squares bigger like when you roll pie dough or cookie dough.  You just want to flatten and condense the bread
  • Spread each of your flattened bread slices with the cinnamon/sugar/butter mixture.  How much you use is up to you.  I found that about 1 Tablespoon per slice was enough but if you want a thicker layer, feel free to add more.  Just make sure you don’t run out before covering all of your bread slices.
  • Roll the completed slices tightly but be gentle so your filling doesn’t pop out.  Lay the rolls with the seam side down on a plate and set aside.
  • Whisk 2 eggs, ¼ cup milk and 1 teaspoon of vanilla extract in a shallow bowl. Set aside.
  • Combine ¼ cup granulated sugar and 1 teaspoon cinnamon in another shallow bowl and set aside.
  • Melt 2 Tablespoons of unsalted butter in a skillet over medium heat.  Add the remaining 2 Tablespoons of butter if needed after frying your first few rollups.
  • When your butter is melted, quickly dunk the bread rolls in the egg mixture and lay them seam side down in the skillet.  Fry the rolls until golden brown on all sides.  Remove from the skillet with a slotted spoon and roll each in the sugar/cinnamon mixture.

Optional Cream Cheese Frosting

  • Mix 1 Tablespoon of softened unsalted butter with ½ cup softened cream cheese.  Once that mixture is smooth, add ¼ cup powdered sugar and stir until well combined and smooth.
  • Add the icing mixture to a Ziploc bag and cut off the corner to create a piping bag.  Pipe the icing over the warm rollups