Description
Delicious Cinnamon Roll French Toast Roll Ups combine the flavors of cinnamon rolls and French toast in a fun, bite-sized form. Soft bread slices are coated with a cinnamon butter mixture, rolled tightly, dipped in an egg mixture, fried until golden, then dusted with cinnamon sugar and served with maple syrup for a perfect breakfast treat.
Ingredients
Scale
Roll Ups
- 8 slices white sandwich bread
- 1/2 cup unsalted butter, softened
- 5 tablespoons light brown sugar
- 1 tablespoon ground cinnamon
Egg Mixture
- 2 eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Maple syrup for serving
Instructions
- Prepare the cinnamon butter mixture: Separate 2 tablespoons of butter and set aside. In a medium bowl, combine the remaining butter with 1 tablespoon ground cinnamon and 5 tablespoons light brown sugar, mixing until well incorporated. Set aside.
- Make cinnamon sugar topping: In a small bowl, mix 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Set aside.
- Mix egg batter: In a medium dish, whisk together 2 eggs, 1/4 cup milk, and 1/2 teaspoon vanilla extract until fully blended. Set aside.
- Prepare bread slices: Remove crusts from each bread slice. Using a rolling pin, flatten each slice gently. Spread a thin layer of the cinnamon butter mixture over each slice, then roll the slices tightly into a cylinder shape.
- Cook the roll ups: Melt 1 tablespoon of the reserved butter in a nonstick frying pan over medium heat. Dip each rolled bread piece quickly into the egg mixture, coating evenly on all sides. Place each roll seam-side down in the pan. Fry rolls in batches of four, cooking about 2 minutes per side until golden brown. Add more butter as needed to keep rolls from sticking and to achieve a golden crust.
- Finish and serve: Immediately after frying, coat each roll with the cinnamon sugar mixture so it sticks well. Serve warm rolls drizzled with maple syrup.
Notes
- Use soft white sandwich bread for easier flattening and rolling.
- A nonstick frying pan helps prevent the rolls from sticking during cooking.
- Remove leftover butter and wipe the pan with a paper towel before adding fresh butter for each batch to ensure even, golden browning.
- Coat the rolls in the cinnamon sugar mixture immediately after frying so it adheres nicely.
- Cook the rolls in batches of four to avoid overcrowding and burning.
- Do not soak the rolled bread in the egg mixture too long to prevent sogginess; a quick dip on both sides is sufficient.
Nutrition
- Serving Size: 1 roll up
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
