The BakerMama

I'm just a mama that loves to bake!

French Toast Roll Ups

Easy to make and fun to eat, these delicious french toast roll ups are a creative breakfast treat for any day of the week!

French Toast Roll Ups

Attention all french toast fans! You’re gonna flip over these french toast roll ups.

They taste just like classic french toast, but you dip them in syrup and eat them with your hands. Soooo easy to make and everyone will go crazy about how fun and delicious they are to eat!

French Toast Roll Ups

With school starting soon and busy fall weekends ahead, these french toast roll ups are bound to make an appearance at our breakfast table many a more times. How perfect they would be for a party or big brunch spread as well? So much easier than trying to serve french toast that has to be eaten with a fork and knife.

French Toast Roll Ups

WATCH HOW THEY’RE MADE:

 

A good soft slice of bread is trimmed of its crust, rolled thin and spread with a cinnamon sugar filling before being rolled up tightly, dipped in an egg bath, sauteed in butter until golden and slightly crisp on the outside, and finally sprinkled generously with cinnamon sugar. Mmmm….

French Toast Roll Ups

They taste amazing on their own, but a little dip in some maple syrup makes them extra sweet and scrumptious.

We can’t get over how tasty these french toast roll ups turned out. The boys love helping me make them and they get even more excited about dunking and eating them. You wouldn’t believe how many batches we’ve devoured since I first made them. Yum! Yum! Yum!

French Toast Roll Ups

I hope you get a chance to make and enjoy these french toast roll ups soon and often. I know you’ll love ’em!

xoxo,

Maegan

French Toast Roll Ups
 
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Easy to make and fun to eat, these delicious french toast roll ups are a creative breakfast treat for any day of the week!
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cinnamon
  • 2 large eggs
  • ¼ cup milk
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 8 slices soft white bread, crusts cut off
  • 3 tablespoons butter, for saute pan
  • maple syrup, for serving
Instructions
  1. In a small microwave-safe bowl, melt 3 tablespoons butter until just melted. With a fork, stir in 3 tablespoons granulated sugar, 2 tablespoons brown sugar and 1 tablespoon cinnamon until a smooth spreadable mixture forms. Set aside.
  2. In a shallow bowl, whisk together the eggs and milk. Set aside.
  3. In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.
  4. After trimming the crusts from each slice of bread, roll one slice out to about ⅛-inch thickness with a rolling pin. Spread each slice with a thin layer of the butter mixture and roll up tightly. Repeat with remaining bread slices and butter mixture.
  5. Place 3 tablespoons butter in a large non-stick saute pan and let melt over medium heat. (If using a small saute pan, use just 2 tablespoons butter and saute the roll-ups in two batches) Dip one roll at a time in the egg mixture and place in the saute pan. Allow roll ups to saute for 1-2 minutes per side until golden brown and slightly crisp on the outside. Remove to a work surface and sprinkle each roll up generously with the cinnamon-sugar mixture.
  6. Serve immediately with maple syrup.

*recipe inspired and adapted from The Chew

French Toast Roll Ups

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Reader Interactions

Comments · 63

    • Hi Bri! They may not get the same buttery crispness on the outside, but they’ll still taste great. I bake regular french toast all the time, usually at 400 for 20-25 minutes. Enjoy!

      Reply

    • Love it! I saw it on The Chew and adapted it from their recipe where they fill it with Nutella and bananas. Wanted to keep it classic as you just can’t beat a good cinnamon-sugar french toast. 🙂

      Reply

    • I haven’t tried it yet, but I would suggest storing them in the refrigerator overnight and reheating them in a 350 degree oven until warm all the way through. Hope this helps! Enjoy!

      Reply

  5. Wow! Meagan, these look fantabulous. I am actually going to try this recipe tonight. (my co-workers & I have to sample the goods first) lol. I work overnight as a Youth Worker in a cottage & just love, love making yummy snacks for the kiddos before they leave for school. I am certain that these will put BIG 🙂 smiles on their faces.. Thanks for the AWESOME recipe…please keep em commin.
    Connie

    Reply

  6. These look delicious. Can’t wait to try them. Do you think they could be frozen? Wondering if I could make them and reheat for quick weekday breakfast.

    Reply

    • Hi Sam! I think you could definitely freeze them. Just make them and let them cool completely before placing them in an airtight container or resealable baggie(s) with parchment paper and/or distance in between them so they don’t stick together. Reheat in the oven or a toaster oven until heated all the way through. Hope this helps! Enjoy!

      Reply

  7. Do these freeze well so that after they’re fully prepared and cooked, all my kids have to do is take them out the freezer and pop them in the microwave for about a minute? Thanks!

    Reply

    • Hi Athena! I haven’t tried freezing them yet, but I do keep them in the refrigerator throughout the week and they reheat great in the microwave, oven or toaster oven. If you freeze them, just make them and let them cool completely before placing them in an airtight container or resealable baggie(s) with parchment paper and/or distance in between them so they don’t stick together. Then just remove and reheat. Hope this helps. Enjoy!

      Reply

  8. This looks amazing!! But I was wondering, to make the cinnamon spread can I not use brown sugar or is the brown sugar a must?
    (Thank you in advance) 🙂

    Reply

    • Hi Azjm! I love the flavor the brown sugar adds, but you could certainly replace it with granulated sugar. Hope this helps! Enjoy!

      Reply

    • Hi Julie! Yes, you can use salted butter. The salt will just cut some of the sweetness from the filling and coating, but they should still taste great. Enjoy!

      Reply

  15. Hi Maegan. These look amazing and perfect for a baby shower brunch I’m throwing.My plan is to make them ahead of time. I’ll put them in the refrig as you suggested, but do you think I should wait to sprinkle with the cinnamon and sugar until after I reheat,or does it work well to totally complete them when making them?

    Thx!
    Mary

    Reply

    • Hi Mary! These would be so perfect for a baby shower brunch! I would recommend going ahead and sprinkling them with the cinnamon sugar right after you cook them so that it sticks well to the roll up. You could always give them another light sprinkle after you reheat them, but they’ll still taste great either way. Hope this helps! Enjoy!

      Reply

  16. This was a huge hit with my Grandchildren. Will make it again for sure and try it with Nutella and Bananas as suggested 🙂

    Reply

  17. These look really good! Is there a way to make these without using the egg? I really don’t like the egg taste that I get from making my own french toast. Thank you! 🙂

    Reply

    • Hi Melanie! I’m not sure you would get the same great crust on the outside without the egg. I’ve never tried it. Maybe try searching for eggless french toast and see if you can substitute something to still get the classic french toast crust. Sorry I couldn’t be of more help. Enjoy!

      Reply

  18. I’ve mixed cinnamon with low-carb sweetener to sprinkle over cinnamon toast. Mayber that would work for this recipe to cut carbs. You don’t need much sweetener. It’s very sweet. Mix to taste. Use sweetener recommended for baking.

    Reply

  19. Hi these look delicious! Unfortunately I do not have butter at the moment and would love to try them is there anything that could replace the butter?
    Thanks in advance!

    Reply

    • Hi Emma! The butter flavor is pretty key and would definitely be missed if not used, but you could try substituting it in the filling with: olive oil, canola oil, coconut oil, applesauce or peanut butter. For the pan, I would recommend canola oil. Hope this helps. Enjoy!

      Reply

  20. These were very tasty, thank you for the great idea. Maybe this is just me, but I feel it’s best to encourage the use of utensils when eating, especially for children. You can cut a piece with a fork and dip that in the syrup, or just pour syrup over the roll up. Thank you again for the recipe.

    Reply

  22. We just made these and they were great! We served them with bacon on the side but I am thinking I might put crumbled cooked bacon on the inside next time. Thank you for the recipe!

    Reply

  25. When I make french toast, I spread peanut butter on the bread like a sandwich. I’m gonna try that with these also. Sound Good? Try it. My family loves it.

    Reply

  26. Wow, not too often I come across someone with the same spelling as my daughter’s name. Can’t wait to try this recipe! I’m sure Maegan will love them.

    Reply

    • Love it! I think I’ve only met a handful of people that spell it the same. Mae is a family name so that is why my parents spelled mine this way. Hope y’all enjoy the roll-ups! 🙂

      Reply

  27. These look absolutely delicious. I can’t wait to make them for my Fiancée. He is going to just love them!!

    Reply

  28. Can I make these ahead minus the egg and freeze? These would make a good camping breakfast.

    Reply

    • Hi Maurya! I would suggest making and cooking them completely. Then let them cool and freeze them. When you’re ready to eat them you can reheat them in the oven or on the stovetop to crisp them back up. Hope this helps. Enjoy!

      Reply

  31. Oh my gosh! This is the yummiest french toast I have EVER had! My kids and I absolutely LOVE it. Thank you so much for the most wonderful recipe 🙂

    Reply

  32. I would cut back on some of the sugar, and make sure you don’t overfill them. I think it was my error, but they are VERY sweet.

    Great recipe though! And lots of room to add whatever you like. Thanks for the ideas!!

    Reply

  33. I made these French toast roll ups as directed. After sprinkling with the cinnamon sugar I drizzled them with a bit of leftover cinnamon roll glaze. oMg! Delicious! This recipe is a keeper!

    Reply

  35. I reduced each mix by 1 tbsp sugar for less sweetness. My kids loved it! From now on this will be the only way french toast is made in our house.

    Btw, do not discard the bread side trimmings. You can use them to soak up the remaining egg/milk mixture, fry and sprinkle with cinnamon sugar.

    Reply

  37. Thanks for sharing this recipe Maegan. My daughter absolutely loved them, although I substituted cinnamon sugar mixture with homemade craneberry jam. It worked out well.

    Reply

  39. Very yummy. I use a little less Cinnamon and soak it in egg wash as long as possible (just before it tries to fall apart).

    Reply

  42. This is my sons favorite recipe, he has been asking me to make this for the past few weeks and tomorrow is his birthday so I will be surprising him for breakfast. He is going to be so excited when he wakes up!

    Reply

    • Aww, Emmie! I love this so much! How sweet of you to surprise him. I hope he has the best birthday and enjoys every bite of his French Toast Roll Ups! 🙂

      Reply

  43. We made this yesterday but gave a slightly healthier twist.. used whole grain bread and used honey instead of sugar. Thank you so much for the recipe. Our family liked it a lot

    Reply

  44. My sister made these for my birthday meal, I’m 49…..and they were such a hit. Had to fill some with Nutella and raspberry jam, but the originals were the best . My family included teanagers and younger kids and 4 adults. cara made a quadruple batch and only 2 were left!

    Soooooo goooood!!!

    Reply

    • So great to hear, Jen! What a fun and yummy birthday meal! Hope you had a great birthday! Thanks for sharing!

      Reply

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