Cinnamon roll french toast roll-ups are basically what happens when you can’t decide between cinnamon rolls and French toast, so you just… make both? At the same time? In one bite? Yeah, I know it sounds extra, but hear me out—this is one of those recipes that looks way fancier than the effort you actually put in, and I’m all about that energy on a Saturday morning when I’m still half asleep.
I stumbled onto this idea maybe two years ago when I had leftover sandwich bread getting stale and a sudden craving for something sweet and cinnamon-y. My first attempt was… fine? The bread tore because I didn’t flatten it enough (rookie mistake), and the filling oozed everywhere. But my husband still ate three of them, so I knew I was onto something.
Now I make these whenever I want to feel like a competent adult who has their life together, even though I’m literally just rolling up bread with cinnamon sugar and dunking it in egg. It’s a lie, but it’s a delicious lie.
Table of Contents :
The Messy Origin Story :
Look, I’m gonna be honest—I think I saw something similar on Pinterest back in the day, or maybe it was Instagram? Could’ve been a TikTok. The timeline is fuzzy because this was during that phase where everyone was making fancy breakfast stuff and I was trying to keep up while also working from home and forgetting what day it was.
Some people make cinnamon roll french toast casserole or a cinnamon roll french toast bake in the oven, which is great if you’re feeding a crowd. I tried the cinnamon roll french toast bake crockpot version once for a brunch thing and it was… fine, but also took forever and I’m impatient. These roll-ups? Done in like 20 minutes. That’s my speed.
First version was too dry because I didn’t use enough butter (learned this the hard way). Second version I added way too much cinnamon and it tasted like I was eating a candle. Third time I nailed it, and now I’ve made them probably 30+ times. My neighbor keeps “casually” stopping by on Sunday mornings. Coincidence? I think not.
Ingredients :
Here’s what I use for about 8-10 roll-ups:
- 8-10 slices white bread (nothing fancy—Wonder Bread, store brand, whatever’s in your pantry)
- 3 eggs
- 3 tablespoons milk (whole milk works best, but I’ve used almond milk in a pinch)
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted (plus more for the pan)
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon (I use a bit more because I’m obsessed)
- Cream cheese (optional, but trust me on this one—about 4 oz, softened)
For serving:
- Powdered sugar for dusting
- Maple syrup
- Extra butter (because why not)
Shopping and substitution notes :
Don’t use thick-sliced bread—it’s too hard to roll and will crack. Regular sandwich bread is perfect. I tried whole wheat once and it tasted… healthy. Not in a good way.
The cream cheese is technically optional, but it makes these taste like actual cinnamon rolls instead of just sweet French toast. I usually use Philadelphia because that’s what’s always in my fridge, but any brand works.
If you don’t have vanilla extract, skip it. Not worth a special trip to the store. Also tried this with challah bread one time when I was feeling bougie—honestly? Not worth it. Regular bread is better for rolling.
Cinnamon Roll French Toast Roll Ups Recipe (Step-by-Step) :
How to Make These Without Destroying Your Kitchen :
Step 1: Flatten your bread
Cut the crusts off your bread slices (I know, I know—but it helps them roll better). Use a rolling pin to flatten each slice until it’s really thin and kinda stretchy. This is KEY. If you skip this, your bread will tear when you try to roll it. Been there, got the ripped bread to prove it.
Step 2: Mix your cinnamon sugar
In a small bowl, mix the sugar and cinnamon together. Set aside. This is also a good time to grab a plate and spread out some paper towels because things are about to get messy.
Step 3: Optional cream cheese spread
If you’re using cream cheese (which you should), spread about a tablespoon on each flattened bread slice. Don’t go all the way to the edges or it’ll squish out when you roll. Learned this by making a mess at least five times.
Step 4: Add cinnamon sugar and roll
Sprinkle a generous amount of cinnamon sugar over the cream cheese (or directly on the bread if you skipped the cream cheese). Then roll the bread up tightly like a little sleeping bag. Place seam-side down on a plate.
Step 5: Make your egg mixture
Whisk together eggs, milk, and vanilla in a shallow bowl. I use a pie dish because it’s wide and makes dipping easier.
Step 6: Dip and coat
Roll each bread roll in the egg mixture—oh wait, I forgot to mention—don’t let them sit in the egg too long or they’ll get soggy. Just a quick roll to coat all sides. Then immediately roll them in the cinnamon sugar mixture again. Yes, more cinnamon sugar. We’re not messing around here.
Step 7: Cook ’em up
Melt some butter in a skillet over medium heat. Place the rolls seam-side down first (helps seal them) and cook for about 2-3 minutes per side until they’re golden brown all over. You’ll need to turn them a few times to get all sides crispy.
Visual cue: They should look like little golden logs with slightly caramelized sugar on the outside. If they’re burning, your heat’s too high. If they’re pale and sad, turn up the heat.
Step 8: Serve immediately
Dust with powdered sugar while they’re still warm. Serve with maple syrup for dipping. Try not to eat all of them yourself before anyone else wakes up. (I’ve failed at this multiple times.)
Recovery tips if you mess up :
- Bread tearing while rolling? It wasn’t flattened enough. Start over with a new slice and really press down with that rolling pin.
- Filling oozing out everywhere? You used too much cream cheese or didn’t seal the edges well. Use less next time and make sure the seam is DOWN when you start cooking.
- Burning on the outside but raw inside? Heat’s too high. Lower it to medium or medium-low and cook slower.
Random Tips From Making These Way Too Many Times :
Actually, you know what? These cinnamon roll french toast bites (if you cut them into smaller pieces) are perfect for kids. My friend’s 6-year-old calls them “cinnamon logs” and loses his mind every time she makes them. Also great for a cinnamon roll french toast party situation if you’re into that kind of thing—just make a bunch and keep them warm in the oven at 200°F.
For a cinnamon roll french toast bake easy version, you could technically line these up in a baking dish, pour extra egg mixture over them, and bake at 350°F for about 25 minutes. Haven’t tried it myself because I like the crispy exterior you get from pan-frying, but I’ve heard it works.
Oh, and another thing—freeze leftovers (if you somehow have leftovers). Wrap them individually and reheat in the toaster oven. They’re not quite as good as fresh, but still pretty solid for a weekday breakfast when you’re running late.
Some people do a cinnamon roll french toast muffins version in a muffin tin, which sounds cute but also like more dishes to wash, so… pass for me. But if you’re into presentation, go for it.
Is This Actually Worth Making?
Okay so here’s my honest assessment: these are not going to change your life or solve world hunger or whatever. But they’re really good, really easy, and make your house smell AMAZING. Like, “did you just bake fresh cinnamon rolls?” kind of amazing, except you didn’t and it only took you 20 minutes.
My husband requests these basically every weekend now. My mom tried them when she visited and immediately texted me asking for the recipe (which, coming from her, is high praise because she’s picky about breakfast food). Even my cousin who “doesn’t like French toast” ate four of them and then asked if I had more.
They’re sweet but not overwhelmingly so. The cream cheese adds this tangy richness that balances out the cinnamon sugar. And that crispy-on-the-outside, soft-on-the-inside texture? Chef’s kiss.
Are they healthier than actual cinnamon rolls? Probably not. Are they faster and easier? Absolutely yes. Do I feel slightly smug serving these to people and watching their faces light up? Also yes.
Try them. Make a mess in your kitchen. Burn the first batch if you need to (I won’t judge). Then make them again and get it right. Let me know if you add anything weird to them—I’m always looking for variations because apparently I can’t leave well enough alone.
Happy cooking! Now excuse me while I go make these again because writing about them has me craving cinnamon and butter at 4 PM on a Saturday. 🥐☕