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. Anne says

    Loved this recipe, thanks! I did softened cream cheese with small diced strawberries and mashed banana. It was by far my favorite of all the combinations I tried! It was also good with Nutella and straw/banana. I think my son might have preferred that one. Thanks for the method!

  2. Amanda says

    Hi there! I saw this recipe and instantly wanted to make it. How do you get it where the bread doesn’t rip? Maybe I was rolling it too flat? Especially with things like the cream cheese and peanut butter, I kept finding the bread would rip, not always as I put the ingredients on, but as I was rolling. Any advice? Thanks, and love this recipe! (even though all of mine ripped. Womp womp.)

  3. Kristi Steinhiser says

    Just made these and the kids loved all the fun fillings. But putting them in the pan was too tedious for me so after the 4th one I put the rest in the oven on 400 for 10 minutes. It worked great. They were browned, crispy and so much easier. But spray the pan because they will stick. Thanks for the recipe!!!

    • Karen says

      They would be nearly impossible to work with because the egg soaks in, making them very soggy. This effect begins if you leave them in the egg mixture after about a minute. It’s just like French toast.

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