Merken There's something magical about the moment when bread hits hot butter and transforms into something entirely new. I discovered French toast roll-ups by accident one Saturday morning when I'd flattened some sandwich bread too thin to make regular toast, and found myself holding a cream cheese jar in one hand and a rolling pin in the other. What started as a kitchen improvisation became the breakfast that gets requested more than anything else—golden, warm pockets of sweet filling that you can actually hold in your hand without it falling apart.
My daughter once declared these "the only breakfast food that tastes like dessert but doesn't make Mom feel guilty," and I've been making them weekly ever since. I remember standing at the stove, rolling each warm roll-up through cinnamon sugar while steam rose up and made my hair frizz, thinking about how simple food often becomes the thing people remember most fondly.
Ingredients
- 8 slices soft white sandwich bread, crusts removed: Use the softest bread you can find—it flattens without tearing and soaks up the egg mixture perfectly.
- 4 tbsp cream cheese, softened (or Nutella, or fruit jam): The filling is where you get creative; I've used everything from almond butter to lemon curd and each version feels entirely different.
- 2 large eggs: Room temperature eggs whisk more smoothly and create a silkier coating.
- 3 tbsp milk: Whole milk gives the custard a richer taste, but any milk works fine.
- 1/2 tsp vanilla extract: This small amount transforms the egg mixture from plain to aromatic without tasting like baking.
- Pinch of salt: It seems tiny but it brightens everything.
- 1/4 cup granulated sugar and 1 tsp ground cinnamon: Mix these together before you start cooking so you're ready the moment each roll-up comes out of the pan.
- 2 tbsp unsalted butter: Use real butter—it browns beautifully and tastes nothing like the alternative.
Instructions
- Flatten your bread gently:
- Place each slice on a clean cutting board and use a rolling pin to flatten it without tearing. I use light, rolling motions rather than pressing down hard.
- Spread and roll with intention:
- About 1/2 tablespoon of filling per slice is the magic amount—too much and it squeezes out the sides, too little and you barely taste it. Roll from one edge to the other as tightly as you comfortably can.
- Whisk the egg bath:
- Combine eggs, milk, vanilla, and salt in a shallow bowl, whisking just until the yolks and whites are fully mixed. Don't overbeat or you'll incorporate too much air.
- Prepare your cinnamon sugar station:
- Mix sugar and cinnamon in a separate bowl and set it right next to your stove where you can reach it instantly.
- Heat your pan properly:
- Melt 1 tablespoon of butter in a large nonstick skillet over medium heat, letting it foam gently before you add anything.
- Dip and sear with confidence:
- Dip each roll-up quickly into the egg mixture—one or two seconds per side is enough—then place seam side down in the hot pan. You should hear a gentle sizzle.
- Turn frequently for even browning:
- These cook fast, so check them every minute or so, turning gently to brown all sides evenly. They'll be done when golden brown and slightly crispy on the outside, usually 3 to 4 minutes total per batch.
- Sugar coat while hot:
- The moment a roll-up comes out of the pan, roll it in the cinnamon sugar bowl while it's still steaming. The heat helps the sugar stick.
Merken There was one morning when a friend came over unexpectedly and caught me just as I was finishing a batch. She ate one and never said a word until she was halfway through, then just smiled like she'd found something she didn't know she was missing. That's when I realized these roll-ups have a quiet power—they're humble enough for a regular breakfast but memorable enough that people ask for the recipe.
Filling Ideas That Change Everything
The beauty of this recipe is that the bread and egg coating stay the same while the filling becomes your creative outlet. Strawberry jam with a tiny dollop of mascarpone tastes almost like shortcake, Nutella with crushed hazelnuts becomes indulgent in minutes, and almond butter with a touch of honey feels wholesome and filling. I once used dulce de leche and my entire kitchen smelled like a caramel factory. Even simple variations keep things from feeling repetitive when you're making them multiple times a week.
Why These Beat Regular French Toast
Regular French toast requires a plate and fork and napkins, but these roll-ups let you eat breakfast while standing at the kitchen counter or walking out the door. The flattened bread soaks up the egg mixture more evenly than thick slices ever could, and rolling them creates pockets of crispy exterior and soft interior in every bite. They're also portion-controlled naturally—you can't accidentally make a huge stack and feel obligated to eat it all.
Storage and Reheating
These are absolutely best warm and freshly made, but I've learned that they reheat beautifully in a 350°F oven for about 5 minutes if you've made them ahead. You can even freeze them after cooking and toast them straight from the freezer. The cinnamon sugar coating stays crispy, and the inside stays tender without becoming dry or rubbery, which is rare for reheated breakfast foods.
- Store cooled roll-ups in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked roll-ups for up to a month by laying them on a baking sheet first, then transferring to a freezer bag once solid.
- Reheat from frozen at 350°F for 8 to 10 minutes until warmed through and the coating recrisps.
Merken These roll-ups have become one of those recipes that feels special every single time, whether you're making them for a quiet morning or a crowd of hungry people. That combination of simplicity and satisfaction is rare, and worth keeping in your regular rotation.
Antworten auf häufige Fragen
- → Wie wird das Brot für die Röllchen vorbereitet?
Die Brotscheiben werden ohne Rinde mit einem Nudelholz flach gerollt, damit sie sich besser aufrollen lassen.
- → Welche Füllungen eigenen sich am besten?
Cremiger Frischkäse, Nutella oder fruchtige Marmeladen wie Erdbeere oder Aprikose passen hervorragend.
- → Wie gelingt die Zimt-Zucker-Kruste besonders gut?
Nach dem Braten werden die warmen Röllchen sofort in einer Mischung aus Zucker und Zimt gewälzt, damit der Zucker leicht anschmilzt.
- → Kann man die Röllchen auch im Voraus zubereiten?
Am besten frisch genießen, aber zum Warmhalten können sie kurz bei 180°C im Ofen aufgebacken werden.
- → Wie wird die Ei-Mischung zubereitet?
Die Eier werden mit Milch, Vanilleextrakt und einer Prise Salz verquirlt, um die Röllchen vor dem Braten zu bestreichen.