Cinnamon Roll French Toast Roll Ups – perfect breakfast or brunch that you will love and that’s so quick and easy to prepare. It’s made of soft bread rolled with a rolling pin, spread with cinnamon, butter and brown sugar filling, rolled, then dipped into eggs, milk and vanilla, cooked in a frying pan on butter and finally coated with cinnamon and sugar. You can serve them with maple syrup or whipped cream and enjoy every bite.
History of French toast
An origin story for French toast is that it was created during a war in France when soldiers took stale bread and dipped it in eggs to soften it up, then fried it. However, not all food historians agree with this origin story. Some believe that it was created in the 1700s by Joseph French, hence the name. But that’s not a story supported by the majority, either.
The truth of the history of french toast is still murky, and it stretches back as far as the fifth century AD in the Roman Empire. The first sight of french toast came about when Romans created “Pan Dulcis” by soaking bread in egg or milk and frying it. There is also a theory that this breakfast staple recipe was developed in medieval Europe. In sum, the history of French toast is obscure and littered with fascinating tales and origin stories. Who really knows when it was invented, or by whom — ultimately, it’s a delicious treat that we’re happy to have around today
Can granulated sugar be used instead of light brown?
Yes, it can.
How to store leftovers?
You can keep them in an airtight container, refrigerated, for up to 3 days
Can these rolls be frozen?
Yes, you can freeze them for no longer than 3 months. Place them on a cookie sheet lined with parchment paper first, then freeze for an hour. Take them out of the freezer and put them in a freezer bag..
MAKING YOUR OWN CINNAMON BUTTER FILLING COULDN’T BE EASIER!
All you have to do is mix butter with cinnamon and sugar. Once you have a thick filling, you simply spread filling on the bread slices and then roll them into cinnamon roll ups.
Once you bake them, you can sprinkle them cinnamon sugar, powdered sugar and dip them in syrup and eat them with your hands.
Or drizzle them with milk and sugar glaze if desired, and You get the same iconic gooey center and sweet glaze on top.
Soooo easy to make and everyone will go crazy about how fun and delicious they are to eat!
Are cinnamon rolls served hot or cold?
Cinnamon rolls are best enjoyed fresh and piping hot right out of the oven. You can re-create that same experience by reheating them. How you reheat them, however, will determine how dry they taste.
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To Find Out All The Ingredients And The Step By Step Directions To Follow for this recipe, Please Open The Next Page >>>
Ingredients
12 slices of white bread, crusts removed
butter for greasing the pan
Cream Cheese Topping
1 ½ tablespoon unsalted butter (See Note 1)
4 tablespoon cream cheese
2 ½ tablespoon powdered (icing) sugar
¼ teaspoon vanilla extract
Cinnamon Filling
6 tablespoon unsalted butter (See Note 1)
4 tablespoon brown sugar
2 tablespoon cinnamon powder
Egg Mixture
1 egg
3 tablespoon milk
For Coating
¼ cup caster sugar
2 teaspoon cinnamon powder
Instructions
- Combine all ingredients for the cream cheese topping together and mix thoroughly, and set aside. Repeat this step for the cinnamon filling.
- Prepare the egg mixture by slightly beating the egg and adding milk to it. Mix well.
- Combine caster sugar and cinnamon powder in a plate and set aside.
- Remove crusts from the white bread slices and with the help of a rolling pin, roll up the bread flat. (See Note 2)
- Spread ½ to ¾ tablespoon worth of cinnamon filling onto the bread and roll up. You do not need anything to help this stick together as the filling will do that for you.
- In a non-stick pan, heat a little butter on a low to medium heat. Dip the roll ups into the egg mixture and place on the frying pan. We do about 4 to 5 at a time depending on the size of the pan.
- Keep turning the french toast every 30 to 45 seconds or until slightly golden brown on one side.
- Remove from pan when every side is down (should take you 2 to 3 minutes at most) and immediately put them in the coating mixture prepared early.
- Serve with cream cheese glaze as a topping or for dipping.
Notes
1. Make sure the butter is at room temperature and soft for this recipe. Don’t heat the butter or the texture of the filling and topping will be too liquid-y.
2. While rolling the bread, make sure the ends are rolled properly as these tend to puff up again later. When that happens, your roll up won’t stay together properly (happened to us once when we first did it!).