Description
Delicious cinnamon roll-up French toast made with white bread slices filled with a cinnamon-sugar mixture, pan-fried to golden perfection, and served with a creamy cream cheese glaze. This easy-to-make breakfast treat combines the flavors of cinnamon rolls and French toast into a quick skillet-cooked delight.
Ingredients
Scale
Cream Cheese Topping
- 4 tablespoons cream cheese
- 2 1/2 tablespoons powdered (icing) sugar
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons unsalted butter
Cinnamon Filling
- 6 tablespoons unsalted butter
- 4 tablespoons brown sugar
- 2 tablespoons cinnamon powder
Egg Mixture
- 1 egg
- 3 tablespoons milk
Coating
- 1/4 cup caster sugar
- 2 teaspoons cinnamon powder
Base
- 12 slices white bread, crusts removed
- Butter for greasing the pan
Instructions
- Prepare the cream cheese topping and cinnamon filling: Combine all ingredients for the cream cheese topping (cream cheese, powdered sugar, vanilla extract, and butter) in a bowl and mix thoroughly. Set aside. Repeat the mixing process for the cinnamon filling by combining unsalted butter, brown sugar, and cinnamon powder in another bowl.
- Make the egg mixture: Slightly beat the egg in a small bowl, add the milk, and mix well to create a smooth egg wash.
- Prepare the coating mixture: Mix caster sugar and cinnamon powder on a plate and set aside for coating the cooked roll-ups.
- Roll the bread slices: Remove crusts from each bread slice. Using a rolling pin, flatten each slice until thin and even.
- Fill and roll the bread: Spread about 1/2 to 3/4 tablespoon of the cinnamon filling evenly onto each flattened bread slice. Roll the bread tightly around the filling, ensuring the filling helps it stick together without extra binder.
- Heat the pan and fry the roll-ups: Grease a non-stick pan with a little butter and heat on low to medium heat. Dip each bread roll-up into the egg mixture, coating all sides well, then place them seam-side down into the pan. Cook about 4 to 5 roll-ups at a time depending on pan size.
- Cook until golden brown: Turn the roll-ups every 30 to 45 seconds to ensure even cooking on all sides until all sides are golden brown, about 2 to 3 minutes total.
- Coat the cooked roll-ups: Immediately after removing the roll-ups from the pan, roll them in the cinnamon-sugar coating mixture until fully covered.
- Serve: Serve warm with the prepared cream cheese glaze either drizzled on top or as a side for dipping.
Notes
- Note 1: Use unsalted butter for both the cream cheese topping and cinnamon filling for better control over salt content.
- Note 2: Flattening the bread with a rolling pin helps to make the roll-ups more pliable and easier to roll without tearing.
- You can adjust the sweetness by modifying the amounts of sugar in the filling and coating as per preference.
- Serve immediately after cooking for the best texture; reheating may soften the crust.
