Description
Cinnamon Roll French Toast Roll-Ups
Rich, buttery, and full of cinnamon goodness—this breakfast is irresistible!
Ingredients:
6 slices of bread (your choice)
1 can (8 oz) cinnamon rolls with icing
3 eggs
½ cup half-and-half
1 tsp ground cinnamon
Instructions:
Flatten bread slices and spread cinnamon roll filling evenly.
Roll each slice tightly and coat in an egg mixture with half-and-half and cinnamon.
Cook in butter until golden and top with icing.
#ButteryBreakfastDelight
Step-by-Step Guide
1. Prepare the Bread: Using a rolling pin, flatten each slice of bread to about 1/4-inch thickness. This makes rolling easier and prevents tearing.
2. Add the Filling: Open the can of cinnamon rolls, setting the icing aside. Spread a generous tablespoon of the cinnamon roll filling evenly over each flattened bread slice, leaving a small border at one edge.
3. Roll Them Up: Starting from the filled side, tightly roll each slice of bread into a log. Press the clean edge to seal.
4. Make the Egg Wash: In a shallow bowl, whisk together the 3 eggs, 1/2 cup half-and-half, and 1 teaspoon of ground cinnamon until smooth.
5. Coat the Roll-Ups: Carefully dip each bread roll-up into the egg mixture, ensuring it is fully coated on all sides. Let any excess drip off.
6. Cook to Perfection: Melt 1-2 tablespoons of butter in a skillet over medium heat. Place the roll-ups seam-side down and cook for 2-3 minutes per side, turning until all sides are golden brown and crispy.
7. Final Touch: Transfer the cooked roll-ups to a plate. Drizzle or spread the reserved icing over the top while they are still warm.
Serving Suggestions
Serve these roll-ups immediately while warm and gooey. For a complete breakfast, pair them with fresh berries, a dollop of whipped cream, or a side of crispy bacon. A dusting of powdered sugar or an extra sprinkle of cinnamon adds a beautiful finish. They are perfect for a weekend brunch centerpiece or a fun, hands-on treat for kids.
How-to Summary
Flatten bread, spread with cinnamon filling, and roll tightly. Dip in a cinnamon-egg wash, then pan-fry in butter until golden. Finish with a drizzle of the provided icing for a decadent, restaurant-quality breakfast at home.
Frequently Asked Questions
Can I make these ahead of time? You can assemble the roll-ups the night before. Store them covered in the refrigerator, then dip in the egg mixture and cook in the morning for best texture.
What if I don’t have half-and-half? Whole milk or a mix of milk and heavy cream are excellent substitutes. The goal is a rich, custardy coating.
Can I use homemade cinnamon sugar? Absolutely. If you don’t have canned filling, mix 4 tbsp softened butter with 1/4 cup brown sugar and 1 tbsp cinnamon.
How do I prevent them from unrolling? Ensure you press the seam firmly when first rolling. Cooking them seam-side down first also helps seal them shut.
Are they freezer-friendly? Yes. Cook completely, let cool, and freeze on a baking sheet before transferring to a bag. Reheat in a toaster oven or air fryer to restore crispiness.
Common Mistakes to Avoid
- Not flattening the bread enough, which causes tearing when rolling.
- Over-soaking the bread in the egg wash, leading to a soggy interior.
- Cooking on too high heat, which burns the outside before the inside is warm.
- Forgetting to let excess egg mixture drip off, resulting in pooling in the pan.
- Using the icing before cooking; it should always be applied after for the right consistency.
Conclusion
These Cinnamon Roll French Toast Roll-Ups transform two classic breakfasts into one spectacular, shareable dish. The process is simple, fun, and yields impressively delicious results. By following the detailed steps and tips provided, you can avoid common pitfalls and create a guaranteed crowd-pleaser. Perfect for special mornings or when you simply deserve a treat, this recipe delivers maximum flavor with minimal fuss.
