French Toast Roll-Ups

French toast roll-ups have hot, gooey fillings stuffed into the middle of them with golden-brown, buttery outsides coated in a sweet, crunchy cinnamon sugar that all but melts in your mouth.

To make the roll-ups the crusts get trimmed from sandwich bread then the slices are flattened out with a rolling pin. The flattened bread is then rolled with the filling of your choice and cooked in a buttery skillet just like regular french toast.

A generous dusting of cinnamon sugar, one of the best things on earth, finishes them and you can dunk them in maple syrup or eat them as is. They’re also good eaten at room temperature.

The filling consists of anything your little heart desires! I used peanut butter & jelly, cream cheese & jelly, plain peanut butter and plain cream cheese.

You can use a nut butter, nutella, marshmallow fluff, dulce de leche, cajeta and/or whatever else you can think of! There are no rules and the recipe is really more method than precision.

They remind me of those french toast sticks that were all the rage a while back. Only more special.

A lot more special.

French Toast Roll-Ups

Rating: 51

Yield: 8 roll-ups

French Toast Roll-Ups

French toast roll-ups will spice up your breakfast routine!


8 slices white sandwich bread (the soft, fluffy type)
peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
maple syrup, for serving


  1. Trim the crust from the bread and flatten it out with a rolling pin.
  2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate bowl mix the sugar with the cinnamon.
  5. In a skillet set over medium heat melt a tablespoon of butter.
  6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
  7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
  8. Serve with maple syrup for dunking.


Adapted from Pati's Mexican Table

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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  1. Kali says


    I was thinking of putting clotted cream and raspberry jam in them would they be suitable for freezing?

  2. Josh says

    I made this today and the family loved it. I plan to try a natural fruit filling and just a touch of powdered sugar for my toddler – these have too much sugar for the young ones imho.

    Again, we loved these and thank you for sharing!

    • says

      Thank you Josh! I’m glad everyone loved them! They’re easy to adapt – fresh fruit is good in them too. Have a great weekend and thanks again!

  3. Candi says

    These look great making them tomorrow for my toddler. I have some homemade Starwberry jam in the refrigerator that would be perfect for this. Oh and I have Nutella! Can’t wait for breakfast tomorrow. Do you know if these would freeze well?

    • says

      Hi Candi! Nutella and strawberry Jam sounds yummy! I personally wouldn’t freeze them because I’m afraid they would get soggy. But some of my readers do and I haven’t heard anything bad about it. Hope you enjoy them!

  4. Anji says

    These would probably make amazing monte Cristo roll ups minus the cinnamon and sugar…dust with powdered sugar and serve with preserves of choice!

  5. Shawn says

    Hi. I thought this might make a lovely breakfast addition for an event I am attending in the fall. How well do these last if made in advance? can they be frozen and served one thawed? Thanks for your suggestions.

    • says

      Hi Shawn! Honestly, I don’t know. . . I do know french toast is one of those things that is best when eaten hot & fresh out of the frying pan. Maybe you could experiment with a batch and see how they hold up and how they taste? I’m sorry I don’t have more information for you. Thanks for your questions! Please report back if you make them or test them so I can let my readers know.

  6. k love says

    have you (or anyone) ever tried this with any type of whole wheat bread? if so how did it come out?

  7. Dana B. says

    My 5 year old son said, “they are better than DONUTS!!!” Our whole family LOVED them!

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