Cinnamon Roll French Toast (Printable)
Cinnamon-roll French toast rolls filled with cream cheese, fried golden and dusted in cinnamon sugar.
# What You'll Need:
→ Filling
01 - 4 ounces cream cheese, softened
02 - 2 tablespoons powdered sugar
03 - 1/2 teaspoon vanilla extract
→ Roll Ups
04 - 8 slices soft white sandwich bread, crusts removed
05 - 2 tablespoons unsalted butter, melted
06 - 4 tablespoons granulated sugar
07 - 2 teaspoons ground cinnamon
→ Egg Mixture
08 - 2 large eggs
09 - 1/4 cup milk
10 - 1/2 teaspoon vanilla extract
→ For Cooking
11 - 2 tablespoons unsalted butter
# Directions:
01 - Blend softened cream cheese, powdered sugar, and vanilla extract together in a mixing bowl until smooth and creamy.
02 - Use a rolling pin to flatten each slice of bread evenly.
03 - Spread a thin line of the cream cheese mixture along one edge of each flattened bread slice and roll up tightly.
04 - Whisk eggs, milk, and vanilla extract together in a shallow dish until thoroughly combined.
05 - Combine granulated sugar and ground cinnamon in a separate small bowl.
06 - Dip each roll up into the egg mixture, ensuring all sides are coated evenly.
07 - Heat unsalted butter in a large nonstick skillet over medium heat. Fry roll ups in batches until golden brown on all sides, approximately 2 to 3 minutes per side.
08 - While still warm, brush or roll the cooked roll ups in the cinnamon-sugar mixture to coat thoroughly.
09 - Serve warm with optional maple syrup or a dusting of powdered sugar.
# Expert Tips:
01 -
- You get the swirl of a cinnamon roll and the golden comfort of French toast in one glorious bite.
- Each roll up doubles as a portable treat that's perfect for little hands (or grown ups who can't stay seated).
02 -
- If you oversoak the bread in the egg mixture, it turns mushy and falls apart (I learned that one the messy way).
- Rolling while the bread is freshly flattened helps seal the cream cheese inside without cracking.
03 -
- Lining up every ingredient before you start makes the process almost mess free.
- The key to the crispiest roll ups is frying in batches and not crowding the pan.