Description
Cinnamon Roll French Toast Roll Ups are a delightful twist on traditional French toast, featuring white bread rolled with a cinnamon and brown sugar butter mixture, then dipped in an egg custard and pan-fried to golden perfection. Coated in cinnamon sugar and served with maple syrup, they provide a deliciously sweet and cinnamon-spiced breakfast treat.
Ingredients
Scale
For the Cinnamon Butter Filling
- 6 tablespoons unsalted butter, softened
- 5 tablespoons light brown sugar
- 1 tablespoon ground cinnamon
For the Egg Mixture
- 2 eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
For the Coating and Assembly
- 8 slices white sandwich bread
- 2 tablespoons unsalted butter, separated (1 tablespoon set aside for frying, 1 tablespoon for melting in pan)
- 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 it aside. In a medium bowl, combine the remaining 6 tablespoons of softened butter with 5 tablespoons of light brown sugar and 1 tablespoon of ground cinnamon. Mix until fully incorporated, then set aside.
- Mix Cinnamon Sugar Coating: In a small bowl, combine 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Set aside for coating the roll ups later.
- Prepare the Egg Mixture: In a medium dish, whisk together 2 eggs, 1/4 cup milk, and 1/2 teaspoon vanilla extract until fully blended. Set aside.
- Prepare the Bread Rolls: Remove the crusts from all 8 slices of bread and roll each slice flat using a rolling pin. Spread a thin layer of the cinnamon butter mixture evenly over each bread slice, then roll each slice tightly from one end to the other to form roll ups.
- Dip and Fry the Roll Ups: Melt 1 tablespoon of butter in a nonstick frying pan over medium heat. Dip each bread roll into the egg and milk mixture, coating it well but not soaking too long. Place each roll seam side down in the pan. Fry the roll ups in batches of 4, cooking each side until golden brown, approximately 2 minutes per side. Add extra butter to the pan as needed to prevent sticking and promote browning.
- Coat with Cinnamon Sugar and Serve: Remove the fried roll ups from the pan. While still warm, immediately roll or sprinkle them in the cinnamon sugar mixture so it sticks nicely. Serve the Cinnamon Roll French Toast Roll Ups warm with maple syrup on the side.
Notes
- Use soft sandwich bread as it is easier to flatten and roll without breaking.
- A nonstick frying pan is best to prevent the rolls from sticking or breaking apart during frying.
- After cooking a batch, wipe out the pan with a paper towel and add fresh butter before frying the next batch to ensure golden brown color.
- Coat the rolls with the cinnamon sugar mixture immediately after frying while they are still warm for better adhesion and flavor.
- Fry the roll ups in batches to avoid overcrowding the pan, which ensures even cooking and prevents burning.
- Do not leave the bread rolls submerged in the egg mixture for too long; just a quick dip on each side is enough to prevent sogginess inside.
Nutrition
- Serving Size: 1 roll up
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
