Tasty Cinnamon French Toast

This breakfast hack turns simple bread slices into mouthwatering morning treats that blend two breakfast classics into one tasty bite. The flattened bread gets stuffed with cinnamon sugar, dunked in egg mixture, and fried till golden, giving you crispy outsides with gooey insides that'll remind you of your favorite sweet rolls.

I whipped these up for my nieces during their overnight stay and now they beg for them whenever they come over. There's nothing better than watching their eyes grow wide when they take that first sticky, sweet bite.

Ingredients

• White sandwich bread: Works as your starting point with its mild taste that plays well with the sweet stuff inside
• Unsalted butter: Brings a buttery goodness and helps the cinnamon mix stick to each slice
• Granulated sugar: Gives that sweet punch both inside and outside
• Ground cinnamon: Adds that cozy spice kick that makes these taste just like the real deal
• Large eggs: Help create that classic custardy French toast base
• Milk: Lightens up the egg mix so bread can soak it up right
• Vanilla extract: Boosts the sweetness with its warm background notes
• Maple syrup: For drizzling gives you that perfect sticky-sweet finish

How To Make Cinnamon Roll French Toast Roll-Ups

Fix up the bread:

Cut off crusts from each slice then squish flat with a rolling pin until thin. This makes the bread bendy so it won't break when you roll it up and cooks more evenly.

Mix up the filling:

Stir cinnamon and sugar together in a small bowl until fully mixed. Smear soft butter all over each flattened bread piece then sprinkle generously with your cinnamon sugar mix from end to end.

Roll them up:

From one short side, carefully roll each bread slice into a tight tube, gently pressing the edge to keep it closed. Make sure there aren't any gaps or your filling might escape during cooking.

Whip up the custard:

Beat eggs, milk and vanilla in a shallow dish until everything's smooth. You don't want any egg streaks hanging around in there.

Dunk and fry:

Warm butter in a pan over medium heat until it's melted and stops bubbling. Quickly dip each roll in the egg mix to coat all sides without getting too soggy. Drop them in the hot pan seam-side down and cook until golden all around, turning often, about 2 minutes per side.

Add the sweet coating:

While they're still hot, roll each cooked piece in leftover cinnamon sugar to get that sweet outside layer that makes them taste just like real cinnamon rolls.

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My favorite thing about these roll-ups is watching the sugar get all caramelized on the outside, making tiny crunchy bits next to the soft middle. It brings back memories of weekend mornings at my grandma's house where breakfast always felt a little bit like getting away with dessert before noon.

Make Ahead Options

You can totally prep these ahead and freeze them before cooking. Just make them up to the rolling part, then freeze them flat before putting them in a freezer bag. When you're ready to cook, dip the frozen rolls straight into the egg mix and add a minute or two to the cooking time. It's a real time-saver on busy mornings but still tastes freshly made.

Flavor Variations

Once you've got the basic method down, you can go wild with changes. Try mixing tiny apple chunks or raisins into the cinnamon filling for extra texture. Nutella or cream cheese make them rich enough for dessert. A bit of orange zest in your cinnamon sugar brings a fresh twist that cuts through the sweetness just right.

Serving Suggestions

Turn this into a full morning spread by adding fresh berries, crispy bacon, and fluffy scrambled eggs. For hosting friends, set up a topping station with warm maple syrup, cream cheese drizzle, chopped nuts and fresh fruit. They're also amazing for dessert served warm with a scoop of vanilla ice cream and some caramel sauce drizzled on top.

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Storage Tips

Keep any leftovers in a sealed container in the fridge for up to 3 days. To warm them back up, pop them in a 350°F oven for 5-7 minutes or an air fryer for 2-3 minutes to get some crispness back. Try not to use the microwave as it'll make them soggy. If you're meal prepping, think about keeping the cinnamon sugar separate and adding it after reheating so they stay nice and crunchy.

Frequently Asked Questions

→ Can I prep these early?

Sure! Put together the roll-ups but don’t fry them yet. Cover and refrigerate for up to a day. Fry when ready to enjoy.

→ Which bread works best?

Go for soft sandwich bread. White or whole wheat both work great since they roll easy and soak up batter well.

→ How do I skip dairy?

Use dairy-free butter and swap the milk for almond, soy, or oat milk for the batter.

→ Can I freeze these?

Absolutely. Roll them, freeze before frying in an airtight container, and fry straight from frozen with 2 extra cooking minutes.

→ What should I top them with?

Maple syrup, a drizzle of cream cheese glaze, a handful of fruit, or even a dollop of whipped cream make great additions.

→ How do I heat leftovers?

Heat them up on the stovetop for 2 minutes or give them 30 seconds in the microwave until warm.