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. Val says

    Wow, these look amazing! I’m thinking some low-carb bread, filled with cream cheese/stevia/cinnamon mixture, then after friend in the butter rolled in stevia/cinnamon. Yum!

  2. Marguerite says

    What about adding fresh fruits, maybe strawberries, or blueberries? ? That sounds yummy

  3. Mel says

    i have a bunch of cinnamon chips I need to use. What other filling would be good mixed with those? Any ideas? These look great!

    • says

      Hi Mel! How about chopped apples, bananas or some other fruit, cream cheese, peanut butter or apple butter. Even on their own I bet they’d be good!

    • says

      I haven’t but I’m sure you can! I would bake them at 400 degrees F. – start with ten minutes and check them – not sure how long they’ll take.

  4. Suzi says

    Made these this morning half with Nutella and fresh strawberries, the other half with cream cheese and strawberries. Crazy Good!

  5. Meredith says

    I made these today for brunch, and they were delicious! I just used creme cheese since it’s the only tasty thing I had for the filling. I used regular wheat sandwich bread which worked great, and I didn’t have any trouble with the bread tearing. I softened my creme cheese in the microwave first to make it easier to spread. I would just mention for other readers–don’t be tempted to add more creme cheese than suggested like I was. I went a little overboard and I’ll stick to the 1 tsp next time! Thanks for the recipe :)

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