Pin One Saturday morning, my daughter wandered into the kitchen asking for something fun, not just toast. I had a loaf of soft white bread, some cream cheese, and a jar of strawberry jam, so I rolled up the simplest version of these and watched her eyes light up when I dusted them in cinnamon sugar. Now theyre her weekend request, and honestly, theyre mine too when I need something sweet and quick.
I brought a batch to a brunch once, still warm in a napkin lined basket, and they disappeared faster than the pastries I spent an hour on. Someone asked if I used brioche, and I just smiled, because it was plain sandwich bread and a little bit of butter magic.
Ingredients
- Soft white sandwich bread: The softer the better, it rolls without tearing and gets golden and crisp on the outside while staying tender inside.
- Cream cheese, softened: Spreads easily and adds a subtle tang, but strawberry jam or Nutella work just as beautifully if thats what you have.
- Eggs: The base of the coating that turns these into French toast, giving them that custardy richness.
- Milk: Thins the egg mixture just enough so it coats evenly without clumping.
- Vanilla extract: A small splash that makes the whole kitchen smell like a bakery.
- Granulated sugar and ground cinnamon: Mixed together, this is the finish that makes them irresistible, sweet with a warm spice that clings to every bite.
- Unsalted butter: For frying, it gives a golden crust and a little bit of that toasty, nutty flavor.
Instructions
- Flatten the Bread:
- Use a rolling pin to gently press each slice until its thin and pliable, this helps it roll without cracking. Trim the crusts off first so the edges seal neatly.
- Spread and Roll:
- Spread about half a tablespoon of softened cream cheese along one edge of each slice, then roll it up tightly like a little log. Press the seam gently so it stays closed.
- Prepare the Egg Mixture:
- Whisk together the eggs, milk, vanilla, and a pinch of salt in a shallow bowl until smooth and pale yellow. This is what gives them that classic French toast flavor.
- Mix the Cinnamon Sugar:
- In another bowl, stir together the sugar and cinnamon until evenly combined. Set it nearby so you can coat the roll ups while theyre still hot.
- Heat the Skillet:
- Melt a tablespoon of butter in a nonstick skillet over medium heat, swirling it around until it foams and smells nutty. Dont let it brown too much or the first batch will cook too fast.
- Dip and Cook:
- Quickly dip each roll up in the egg mixture, turning to coat all sides, then place them seam side down in the skillet. Cook in batches, turning every minute or two, until theyre golden brown all over, adding more butter as needed.
- Coat in Cinnamon Sugar:
- As soon as you pull them from the pan, roll each one in the cinnamon sugar while theyre still hot and slightly sticky. The coating clings best this way and tastes like childhood.
- Serve Warm:
- Pile them on a plate and serve immediately, theyre best when theyre still a little crisp on the outside and soft in the middle.
Pin I made these on a rainy Sunday when we had nowhere to be, and my son sat at the counter eating three in a row, licking cinnamon sugar off his fingers between bites. It was one of those small, perfect mornings that I didnt plan but will always remember.
Filling Ideas
Strawberry or raspberry jam gives a bright, fruity burst that cuts through the richness of the butter. Nutella makes them taste like dessert, and peanut butter with a drizzle of honey is surprisingly good if you want something a little heartier. Sometimes I use apricot preserves and pretend Im fancy.
Make Ahead and Storage
These are really best fresh, but you can roll and fill them the night before, cover them tightly, and keep them in the fridge until youre ready to dip and cook. Leftovers can be reheated in a 180 degree Celsius oven for a few minutes, though they lose a bit of their crisp.
Serving Suggestions
I like to serve them with fresh berries on the side, or a little bowl of yogurt for dipping. A drizzle of maple syrup or chocolate sauce turns them into a full on indulgence, and theyre just as good with a cup of coffee as they are with cold milk.
- Add a pinch of nutmeg to the cinnamon sugar for extra warmth.
- Try rolling them in powdered sugar instead if you want a lighter, less gritty finish.
- Cook them over medium heat, not high, so the outside doesnt burn before the inside warms through.
Pin These little roll ups have become our go to when we want something warm and sweet without a lot of fuss. I hope they bring a little bit of that same easy joy to your kitchen too.
Recipe Questions
- → What types of fillings work best for these roll-ups?
Cream cheese, Nutella, or fruit jams like strawberry and raspberry add pleasant sweetness and creaminess inside the soft bread.
- → How do I ensure the roll-ups stay tightly rolled while cooking?
Flatten the bread slices well before spreading the filling, then roll tightly and seaming side down in the skillet to help hold their shape.
- → What is the best cooking method for achieving a golden finish?
Sauté the roll-ups in melted butter over medium heat, turning every minute or two until all sides are evenly golden and crisp.
- → Can I prepare these ahead of time?
They’re best served fresh but can be reheated in a preheated oven for a few minutes to regain warmth and crispness.
- → What is the purpose of the cinnamon sugar coating?
The cinnamon sugar adds a sweet, spicy crust that enhances the flavor and texture of the roll-ups.