Description
Delicious Cinnamon Roll French Toast Roll Ups combine the flavors of cinnamon rolls and classic French toast in an easy-to-make, bite-sized breakfast treat. Soft white bread is flattened, spread with a cinnamon sugar butter mixture, rolled, dipped in an egg and milk batter, fried to golden perfection, coated with cinnamon sugar, and served with maple syrup for a perfect morning indulgence.
Ingredients
Scale
Main Ingredients
- 8 slices white sandwich bread
- 1/2 cup unsalted butter, softened
- 5 tablespoons light brown sugar
- 1 tablespoon ground cinnamon
- 2 eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Maple syrup for serving
Instructions
- Prepare the butter cinnamon mixture: Separate 2 tablespoons of butter and set aside. In a medium bowl, mix the remaining butter with 1 tablespoon ground cinnamon and light brown sugar until fully combined. Set aside.
- Prepare the cinnamon sugar coating: In a small bowl, combine granulated sugar with 1 teaspoon ground cinnamon and set aside.
- Make the egg batter: In a medium dish, whisk together eggs, milk, and vanilla extract until thoroughly mixed. Set aside.
- Prepare the bread roll ups: Remove crusts from each slice of bread. Using a rolling pin, flatten each slice. Spread a thin layer of the prepared butter cinnamon mixture over each slice, then roll tightly into a log shape.
- Coat and cook the roll ups: Melt 1 tablespoon of butter in a nonstick frying pan over medium heat. Dip each bread roll in the egg and milk mixture, coating well on all sides. Place seam side down in the warm pan.
- Fry until golden brown: Cook the roll ups for about 2 minutes per side, adding more butter if needed to prevent sticking and ensure even browning. Fry in batches of four to avoid overcrowding the pan.
- Finish and serve: Immediately coat the cooked roll ups with the cinnamon sugar mixture so it sticks well. Serve warm with maple syrup for dipping.
Notes
- Use soft white bread for easier flattening and rolling.
- A nonstick frying pan prevents the rolls from sticking and breaking apart.
- Remove any leftover butter with a paper towel before adding fresh butter for each batch to keep the rolls golden brown.
- Coat the rolls with cinnamon sugar immediately after frying to ensure the sugar mixture adheres well.
- Fry rolls in batches of four to prevent burning and ensure even cooking.
- Do not soak the bread rolls too long in the egg mixture, as they can become soggy; just coat each side.
Nutrition
- Serving Size: 1 roll
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
