Cinnamon Sugar French Toast Roll Ups are a warm, sweet, and irresistible breakfast treat perfect for weekend mornings. These golden roll-ups are filled with buttery cinnamon sugar, dipped in egg custard, and cooked until crisp on the outside and soft inside. If you love classic French toast but want something fun and bite-sized, these cinnamon sugar French toast roll-ups are the perfect choice.
Why You’ll Love This Recipe
These cinnamon sugar French toast roll-ups are everything a comforting breakfast should be. They are crispy, sweet, buttery, and filled with warm cinnamon flavor. The recipe is simple enough for busy mornings but special enough for a relaxed weekend brunch.
They are also family-friendly and fun to eat. Kids love the roll-up shape and the sweet cinnamon coating, while adults enjoy the bakery-style flavor. Best of all, the ingredients are simple and likely already in your kitchen.
Ingredients
- 10–12 slices white bread or brioche
- 1/4 cup unsalted butter, softened
- 1/4 cup light brown sugar
- 3 teaspoons ground cinnamon
- 2 large eggs
- 3 tablespoons milk
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon (for coating)
- Powdered sugar (optional)
- 2 tablespoons unsalted butter for cooking
- Maple syrup for serving (optional)
Instructions
- In a small bowl, mix the softened butter, brown sugar, and 3 teaspoons of cinnamon until smooth and creamy.
- In another bowl, combine the granulated sugar and 1 teaspoon cinnamon. Set aside for coating.
- In a shallow bowl, whisk together the eggs and milk.
- Trim the crusts from the bread slices. Using a rolling pin, flatten each slice to about 1/8 inch thick.
- Spread a generous layer of the cinnamon butter mixture evenly over each slice of bread.
- Roll each slice tightly into a log shape. If needed, seal the edge with a small dab of the cinnamon butter mixture.
- Heat a non-stick skillet over medium heat and melt about 1 tablespoon butter.
- Dip each roll-up into the egg mixture so all sides are coated. Allow excess to drip off.
- Place seam-side down in the pan and cook a few at a time to avoid overcrowding.
- Cook for about 2–3 minutes per side until golden brown on all sides. Add more butter to the pan if necessary.
- Remove from the pan and immediately roll each one in the cinnamon sugar mixture.
- Serve warm. These cinnamon sugar French toast roll-ups are delicious with powdered sugar or maple syrup.
Tips & Tricks
Use brioche bread for the richest flavor and soft texture.
Flatten the bread well so the roll-ups stay tightly sealed during cooking.
Cook on medium heat to ensure the inside cooks while the outside becomes golden.
If making for a crowd, keep finished roll-ups warm in a low oven (200°F).
Add cream cheese or Nutella inside the roll-ups for a fun variation.
Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10–12 roll-ups
Category: Breakfast
Method: Pan-fried
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian
Notes
- You can substitute whole wheat bread for a slightly healthier version.
- For extra flavor, add a splash of vanilla extract to the egg mixture.
- Serve these with fresh berries, maple syrup, or honey for a complete breakfast plate.
Nutrition (Approximate per serving)
Calories: 210
Protein: 4g
Carbohydrates: 24g
Fat: 11g
FAQ
Can I make cinnamon sugar French toast roll-ups ahead of time?
Yes. You can assemble them the night before and store them covered in the refrigerator. Cook them fresh in the morning.
What bread works best for French toast roll-ups?
Soft breads like brioche, white sandwich bread, or challah work best because they roll easily without tearing.
Can I bake these instead of frying?
Yes. Place the roll-ups on a buttered baking sheet and bake at 375°F for about 15 minutes until golden.
Can I freeze French toast roll-ups?
Yes. Cook them fully, allow them to cool, then freeze in an airtight container for up to 2 months.
What can I serve with these?
They pair perfectly with maple syrup, fruit compote, fresh berries, or whipped cream.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked roll-ups in a sealed container for up to 2 months.
Reheating: Warm in a skillet, oven at 350°F for 8 minutes, or microwave for about 30 seconds.
Similar Recipes
Cinnamon Sugar French Toast Roll Ups
Ingredients
- 10 –12 slices white bread or brioche
- 1/4 cup unsalted butter softened
- 1/4 cup light brown sugar
- 3 teaspoons ground cinnamon
- 2 large eggs
- 3 tablespoons milk
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon for coating
- Powdered sugar optional
- 2 tablespoons unsalted butter for cooking
- Maple syrup for serving optional
Instructions
- In a small bowl, mix the softened butter, brown sugar, and 3 teaspoons of cinnamon until smooth and creamy.
- In another bowl, combine the granulated sugar and 1 teaspoon cinnamon. Set aside for coating.
- In a shallow bowl, whisk together the eggs and milk.
- Trim the crusts from the bread slices. Using a rolling pin, flatten each slice to about 1/8 inch thick.
- Spread a generous layer of the cinnamon butter mixture evenly over each slice of bread.
- Roll each slice tightly into a log shape. If needed, seal the edge with a small dab of the cinnamon butter mixture.
- Heat a non-stick skillet over medium heat and melt about 1 tablespoon butter.
- Dip each roll-up into the egg mixture so all sides are coated. Allow excess to drip off.
- Place seam-side down in the pan and cook a few at a time to avoid overcrowding.
- Cook for about 2–3 minutes per side until golden brown on all sides. Add more butter to the pan if necessary.
- Remove from the pan and immediately roll each one in the cinnamon sugar mixture.
- Serve warm. These cinnamon sugar French toast roll-ups are delicious with powdered sugar or maple syrup.
Notes
Conclusion
Cinnamon sugar French toast roll-ups are the perfect blend of cozy flavors and playful presentation. They’re easy to prepare, incredibly delicious, and ideal for a relaxed weekend breakfast or brunch. Once you try them, they’re sure to become a favorite in your breakfast rotation.