✔ Updated · clear amounts, step photos and our own video
French toast roll-ups are my favorite way to make weekend French toast feel like a treat: soft rolled bread, a sweet filling and a crisp cinnamon-sugar crust. They're no harder than regular French toast.
At a glance
The one tip that matters: Start every roll-up seam side down in the pan. The egg seals the seam, so they don't unroll as the filling warms.
Why You'll Love These Roll-Ups
- Fun to make together, kids love filling and rolling.
- Endless fillings, sweet or savory.
- Easy to dip, perfect for syrup and brunch boards.
How French Toast Roll-Ups Work
They're regular French toast with two extra steps. You trim and flatten the bread so it rolls without cracking, then fill and roll it before the egg dip. A quick fry in butter and a roll in cinnamon sugar gives them a crisp, sweet crust.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Seam side down, always. Half of my first batch unrolled in the pan because I didn't do this. The hot pan seals the seam in seconds.
- Soft bread rolls best. Fresh, soft sandwich bread rolls without cracking. Day-old bread tends to split.
- Don't soak them. A quick dip is all they need. Soaked roll-ups go soggy and fall apart.
- Set up a station. Every filling in its own bowl before the pan goes on makes this easy, especially with little helpers. Lucy fills hers with strawberries and cream cheese every time.
- Coat them hot. Roll them in cinnamon sugar straight out of the pan, so the sugar sticks to the butter.
- Save the crusts. Freeze them and blitz into breadcrumbs, or toss with butter and cinnamon sugar and bake for a cook's snack.
French Toast Roll-Ups
8
roll-ups10
minutes10
minutes170
kcal20
minutesFrench toast roll-ups: crustless sandwich bread flattened, filled with sweetened cream cheese and chopped strawberries (or Nutella), rolled tight, dipped in egg and milk, pan-fried in butter until golden and rolled in cinnamon sugar. Makes 8 roll-ups.
Ingredients
- For the roll-ups
8 slices soft white sandwich bread
4 ounces cream cheese, softened
1 tablespoon powdered sugar
1/2 cup strawberries, finely chopped (or Nutella)
- For dipping and frying
2 large eggs
1/3 cup milk
2 tablespoons butter
- To finish
3 tablespoons granulated or fine brown sugar
1 1/2 teaspoons ground cinnamon
maple syrup, for dipping
Directions
- Stack the bread and cut off the crusts. Flatten each slice with a rolling pin until thin.
- Beat the cream cheese with the powdered sugar. Spread a stripe along one end of each slice and top with chopped strawberries (or spread with Nutella).
- Roll each slice up tightly from the filled end and set it seam side down.
- Whisk the eggs and milk in a shallow dish. Mix the sugar and cinnamon in another shallow dish.
- Melt half the butter in a skillet over medium heat. Dip each roll-up in the egg mixture, let the excess drip off and place it seam side down in the pan. Cook for 2 to 3 minutes, turning, until golden on all sides and no wet egg remains. Add more butter as needed.
- Roll the hot roll-ups straight in the cinnamon sugar and serve warm with maple syrup for dipping.
Recipe Video
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More French Toast Favorites
For more weekend breakfasts, try my copycat IHOP French toast, Cracker Barrel French toast or Burger King-style French toast sticks. My guide to the best bread for French toast helps you pick a loaf.
Frequently Asked Questions
What fillings can I use in French toast roll-ups?
Strawberries and cream cheese, Nutella and banana, peanut butter and jelly, apple pie filling, or cinnamon sugar and butter all work. For savory roll-ups, try ham and cheese and skip the cinnamon sugar.
Can I make French toast roll-ups ahead of time?
Fill and roll them up to a few hours ahead, cover and refrigerate. Dip and fry just before serving. Cooked roll-ups can be reheated in a 350°F oven for 8 to 10 minutes.
Can I bake French toast roll-ups instead of frying?
Yes. Brush a sheet pan with melted butter, add the dipped roll-ups seam side down and bake at 400°F for 12 to 15 minutes, turning halfway, until golden and the egg is set.
Why do my roll-ups fall apart?
The bread wasn't flattened enough, was too stale, or soaked too long in the egg. Roll the bread thin, use fresh soft bread, give it a quick dip and start it seam side down.
Can I freeze French toast roll-ups?
Yes. Freeze cooked roll-ups (before the cinnamon sugar) on a tray, then bag them for up to 2 months. Reheat from frozen at 375°F for 10 to 12 minutes, then roll in cinnamon sugar.
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