My kids ask for these French Toast Roll-Ups every single weekend, and honestly, I’m thrilled because they take less time to make than regular French toast but somehow taste even better. The combination of buttery cinnamon sugar filling rolled up inside soft bread creates these perfect little spirals that get crispy on the outside while staying tender inside. What makes them so special is that sweet butter mixture you spread on before rolling—it melts into the bread while cooking and creates this amazing caramelized layer. Kids love dipping them in maple syrup and eating them with their hands, which makes breakfast feel more like a fun treat than a regular meal. I started making these years ago when I needed something quick for a busy school morning, and they’ve become such a family favorite that we now serve them for birthday breakfasts and weekend brunches. The best part is you can customize the filling with cream cheese, Nutella, peanut butter, or fresh fruit depending on what you have on hand.
Why These Roll-Ups Work
Traditional French toast requires you to make individual slices one at a time and eat them with a fork and knife, which can be messy and time-consuming. These roll-ups solve that problem by creating portable, hand-held pieces that cook quickly and stay together perfectly. Rolling the bread thin before filling helps create tender texture throughout while the egg coating gives you that classic French toast flavor. The cinnamon sugar butter filling caramelizes slightly during cooking, adding incredible depth of flavor you don’t get with regular French toast. Coating the finished roll-ups in cinnamon sugar while they’re still warm creates an amazing sweet crust that contrasts beautifully with the soft interior. The roll-up format also means more surface area gets crispy, giving you that perfect balance of textures in every bite.
Ingredients You Need
Gather these simple breakfast staples:
- 8 slices soft white bread, crusts removed
- 3 tablespoons unsalted butter, melted (for filling)
- 3 tablespoons granulated sugar (for filling)
- 2 tablespoons brown sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
- 3 tablespoons butter for cooking
- Maple syrup for serving
Making French Toast Roll-Ups
Start by making the cinnamon sugar butter filling in a small microwave-safe bowl by melting 3 tablespoons butter until just melted, then stirring in 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 tablespoon cinnamon with a fork until you have a smooth spreadable mixture. Set this aside while you prepare the rest of your ingredients. In a shallow bowl, whisk together the eggs and milk until well combined, creating your French toast batter. In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon to make your coating mixture and set aside.
Trim the crusts from each slice of bread using a sharp knife, cutting all four sides to create perfect squares. Take one slice of trimmed bread and roll it out to about 1/8-inch thickness using a rolling pin, applying firm, even pressure to flatten without tearing. Spread a thin layer of the cinnamon sugar butter mixture across the flattened bread slice, going all the way to the edges. Starting from one end, roll the bread up tightly like a little log, creating a spiral. Repeat this process with all remaining bread slices and butter mixture until you have eight rolled pieces ready to cook.
Place 3 tablespoons butter in a large non-stick sauté pan over medium heat and let it melt completely until it starts to bubble gently. Working with one roll at a time, dip it quickly in the egg mixture, turning to coat all sides but not letting it soak for too long or it will fall apart. Place the coated roll-ups in the hot butter, arranging them so they have space around each side. Cook for 1 to 2 minutes per side, turning carefully with tongs or a fork, until they’re golden brown and slightly crisp on the outside. The egg coating should be cooked through and the exterior should have a beautiful caramelized appearance. Remove the finished roll-ups to a work surface or plate and immediately sprinkle each one generously with the cinnamon sugar coating mixture while they’re still hot so it sticks. Serve right away with warm maple syrup for dipping and watch them disappear.
Expert Tips
- Use soft white bread like sandwich bread; firm or artisan bread won’t roll without cracking
- Roll bread very thin so it’s flexible and won’t split when you roll it up
- Don’t oversoak rolls in egg mixture or they’ll fall apart during cooking
- Keep heat at medium to prevent burning before the egg cooks through
- Apply cinnamon sugar coating immediately while roll-ups are hot for best adhesion
- Work in batches if your pan isn’t large enough to fit all rolls without crowding
- Use a non-stick pan to prevent sticking and ensure even browning
Creative Filling Variations
Customize your roll-ups with these delicious fillings:
- Spread cream cheese and add fresh strawberry slices before rolling
- Use Nutella or chocolate hazelnut spread for chocolate lovers
- Spread peanut butter and add sliced banana for protein-packed breakfast
- Mix cream cheese with a little powdered sugar and vanilla for cheesecake flavor
- Add blueberry jam or raspberry preserves with cream cheese
- Spread apple butter with extra cinnamon for fall flavors
- Use cookie butter or Biscoff spread for something different
- Add mini chocolate chips to the cinnamon butter mixture
Make Ahead Instructions
French Toast Roll-Ups are best served fresh and hot, but you can prepare components ahead to save morning time. Roll and fill the bread slices the night before, then cover them tightly with plastic wrap and refrigerate overnight. In the morning, whisk your egg mixture fresh and proceed with dipping and cooking as directed. You can also fully cook the roll-ups, let them cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat frozen roll-ups in a 350-degree Fahrenheit oven for 10 to 15 minutes or in the toaster oven until warmed through and crispy again. Alternatively, microwave for 30 to 45 seconds, though this won’t restore the crispy exterior as well as oven reheating.
Storage and Reheating
Store leftover French Toast Roll-Ups in an airtight container in the refrigerator for up to 2 days. For best results when reheating, use a toaster oven or regular oven at 350 degrees Fahrenheit for 5 to 10 minutes to restore crispiness. You can also reheat them in a skillet over medium heat with a little butter for 1 to 2 minutes per side. The microwave works in a pinch for 20 to 30 seconds, but the roll-ups will be softer rather than crispy. To freeze for longer storage, let roll-ups cool completely, wrap individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating using your preferred method.
Serving Suggestions
French Toast Roll-Ups are perfect for weekend breakfast, brunch gatherings, or special occasion mornings when you want something fun and delicious. Serve them warm with a bowl of warm maple syrup for dipping, which is the classic and most popular way to enjoy them. They pair beautifully with fresh berries, sliced bananas, or other seasonal fruit on the side for color and nutrition. For a more decadent treat, add whipped cream or dust with powdered sugar just before serving. These roll-ups work wonderfully as part of a larger brunch spread alongside scrambled eggs, bacon or sausage, and fresh fruit salad. They’re also fantastic for kids’ birthday breakfasts or holiday mornings because they feel special and fun to eat.
Common Questions
Can I use wheat bread instead of white?
Whole wheat bread can work, but it’s less pliable than soft white bread and more likely to crack when rolled. If you want to use wheat bread, choose the softest, freshest variety you can find and roll it extra thin.
Why did my roll-ups fall apart?
Roll-ups typically fall apart if the bread wasn’t rolled thin enough, if you soaked them too long in the egg mixture, or if the bread was stale or too firm to begin with. Use fresh, soft bread and work quickly when dipping.
Can I bake these instead of pan-frying?
Yes, you can bake French Toast Roll-Ups on a greased baking sheet at 375 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through. They won’t be quite as crispy as pan-fried but will still taste delicious.
Do I have to remove the crusts?
Removing crusts is recommended because it allows the bread to roll more easily without cracking, and it creates a more uniform texture. You can leave them on if you prefer, but rolling will be more difficult.
Can I make these dairy-free?
Yes, substitute the butter with dairy-free butter or coconut oil and use non-dairy milk like almond, oat, or soy milk in the egg mixture. The flavor will be slightly different but still delicious.
How many roll-ups per person?
Plan for 2 to 3 roll-ups per person for a normal breakfast serving, though appetites vary. Kids typically eat 1 to 2, while teenagers and adults might want 3 to 4.
French Toast Roll-Ups
Ingredients
Equipment
Method
- In small microwave-safe bowl, melt 3 tablespoons butter until just melted. Stir in 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 tablespoon cinnamon with fork until smooth spreadable mixture forms. Set aside.
- In shallow bowl, whisk together eggs and milk until well combined. Set aside.
- In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon for coating. Set aside.
- Trim crusts from each slice of bread using sharp knife. Roll one slice out to about 1/8-inch thickness with rolling pin, applying firm even pressure.
- Spread thin layer of cinnamon sugar butter mixture across flattened bread slice, going to edges. Starting from one end, roll bread up tightly like a log. Repeat with remaining bread slices and butter mixture.
- Place 3 tablespoons butter in large non-stick sauté pan over medium heat and let melt completely. (If using small pan, use 2 tablespoons butter and cook in batches)
- Dip one roll at a time in egg mixture, turning to coat all sides but not soaking too long. Place coated roll-ups in hot butter with space around each side.
- Cook for 1-2 minutes per side, turning carefully with tongs, until golden brown and slightly crisp on outside. Egg coating should be cooked through.
- Remove finished roll-ups to work surface and immediately sprinkle generously with cinnamon sugar coating mixture while still hot.
- Serve immediately with warm maple syrup for dipping.
Notes
- Use fresh, soft white sandwich bread for best results; firm bread will crack when rolled
- Roll bread very thin (1/8-inch) so it’s flexible and won’t split
- Don’t oversoak rolls in egg mixture or they’ll fall apart
- Apply cinnamon sugar coating while roll-ups are still hot for best adhesion
- Can be made ahead: roll and fill bread night before, refrigerate covered, then dip and cook in morning
- Store leftovers in airtight container in refrigerator up to 2 days
- Reheat in toaster oven at 350°F for 5-10 minutes to restore crispiness
- Can freeze cooked roll-ups up to 2 months; thaw overnight before reheating
- If pan isn’t large enough, cook in batches with 2 tablespoons butter per batch
- Variations: Add cream cheese and strawberries, Nutella, peanut butter and banana, or jam
