Cream Cheese Stuffed French Toast Roll Ups
French toast roll ups turn ordinary slices of bread into little handheld treats with a creamy sweet center and a crisp cinnamon sugar coating. They cook in a skillet just like classic French toast, so you get golden edges and a soft, warm middle in under half an hour.
The filling is a simple mix of cream cheese, powdered sugar, and vanilla, but you can tuck in a spoonful of jam or chocolate hazelnut spread if you want to switch things up. Serve them with fresh berries and a drizzle of maple syrup for a breakfast that feels special without a ton of extra work.
What Makes These French Toast Roll Ups So Good
The cream cheese filling stays thick during cooking, so it melts into the bread without leaking out. Each roll up has a faint tang from the cheese, a gentle sweetness from the vanilla, and a buttery crunch from the pan.
You get all the custardy softness of French toast in a shape that is easy to eat with your hands. Rolling them in cinnamon sugar right after they come out of the skillet gives you warm, fragrant outside and a gooey center.
Ingredients
- 8 slices white sandwich bread: use fresh, fluffy bread that rolls without cracking
- 4 oz cream cheese, softened: full-fat gives the smoothest filling
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 3 tbsp milk: whole milk works best, but any kind is fine
- 1/2 cup granulated sugar, for coating
- 1 tsp ground cinnamon
- 2 tbsp butter, for frying: plus more as needed
Variations / Substitutions
- Nutella or chocolate spread: swap the cream cheese filling for about 1 tbsp spread per slice for a richer roll
- Strawberry jam: spread a thin layer of jam inside, then add the cream cheese mixture for a fruity twist
- Peanut butter: use smooth peanut butter in place of cream cheese for a nuttier, less sweet center
- Dairy-free milk: oat or almond milk works fine in the egg mixture
Roasted Fall Harvest Pasta Salad goes great with these roll ups when you want something fresh on the side.
How To Make French Toast Roll Ups
Step 1: Mix the Cream Cheese Filling
In a small bowl, stir the 4 oz softened cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until smooth, about 2 minutes of stirring with a fork or spoon.
The mixture should be thick enough to hold its shape when spread, not runny. If the cream cheese resists, let it sit on the counter a little longer before mixing.
Step 2: Flatten the Bread and Add Filling
Cut the crusts off all 8 slices of bread, then use a rolling pin to flatten each slice to about 1/8 inch thick. Spread a generous tablespoon of the cream cheese filling on one side of each slice, leaving a small border around the edges.
The flattened bread will feel thin but should not tear. Work gently so the slices keep their shape while you add the filling.
Step 3: Whisk the Egg Mixture
In a wide shallow dish, whisk the 2 eggs, 3 tbsp milk, and a pinch of cinnamon from the coating mix until fully combined and no streaks of egg white remain.
The bath should be smooth and pale yellow, just like you would prepare for ordinary French toast.
Step 4: Dip the Rolls in the Egg
Roll each filled bread slice up snugly, starting from the short side, and set it seam side down. Dip each roll into the egg mixture, turning it once quickly to coat all sides but not soak.
Let any excess drip off before moving the roll to a plate. A quick dip gives the outside that custardy layer without making the bread soggy.
Step 5: Cook the Rolls in Butter
Melt 1 tbsp of the butter in a large nonstick skillet over medium heat. Once the butter sizzles, add a few rolls seam side down, leaving a little space between them, and cook for about 2 to 3 minutes per side, until golden brown all around, about 8 minutes total per batch.
You should hear a gentle sizzle the whole time. Adjust the heat if the butter starts to smoke, and wipe the pan clean between batches if needed, adding more butter for the next round.
Step 6: Coat in Cinnamon Sugar and Serve
While the rolls cook, stir the 1/2 cup granulated sugar and 1 tsp cinnamon together on a flat plate. As soon as each batch comes out of the pan, roll the warm roll ups in the cinnamon sugar until coated evenly, then transfer them to a plate.
Serve right away while they’re still warm, with fresh fruit or a small dish of maple syrup on the side.
Tips for the Best Roll Ups
- Buy the softest white bread you can find. Bread that is slightly dry or dense tends to crack when you flatten it.
- Roll the bread firmly but not so tightly that the filling squishes out the ends. A gentle roll keeps the shape intact during cooking.
- Use a nonstick skillet. The egg coating can stick to stainless steel, and a nonstick surface makes flipping much easier.
- Serve immediately. Like traditional French toast, the texture is at its best when the rolls are still warm and crisp from the pan.
Storing Leftovers
- Refrigerate: Let the rolls cool completely, then store them in an airtight container in the fridge for up to 3 days. They will lose some crispness but still taste good.
- Reheating: Warm them in a nonstick skillet over low heat for a couple of minutes per side until heated through. A toaster oven also works, but skip the microwave because it makes the bread rubbery.
What to Serve with Roll Ups
A handful of fresh raspberries or sliced strawberries adds a bright, tart contrast to the sweet cinnamon sugar. A side of crispy bacon brings a salty crunch that balances the creamy filling. A dollop of lightly sweetened whipped cream and a dusting of extra cinnamon makes the whole plate feel indulgent without any extra work.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, arrange the dipped rolls seam side down on a parchment-lined baking sheet and bake at 375°F (190°C) for 10 to 12 minutes. The outside will be less crisp than the skillet version but still golden.
Can I make them ahead of time?
I do not recommend assembling them ahead. The bread can get soggy from the egg soak. Cook them fresh for the best texture.
Can I freeze cooked roll ups?
You can freeze fully cooked and cooled roll ups in a single layer, then transfer them to a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 8 to 10 minutes.
My bread keeps cracking. What can I do?
Cracking usually means the bread is a little dry or you are pressing too hard with the rolling pin. Use the freshest white bread you can find and flatten it with gentle, even pressure, not hard force.
French Toast Roll Ups Recipe
Ingredients
Method
- Stir the cream cheese, powdered sugar, and vanilla together until smooth.
- Cut the crusts off the bread. Flatten each slice with a rolling pin, then spread about 1 tablespoon of filling on each, leaving a border. Roll up tightly.
- Whisk the eggs and milk in a shallow dish until combined.
- Dip each roll in the egg mixture, turning once to coat, and let the excess drip off.
- Melt 1 tablespoon butter in a nonstick skillet over medium heat. Cook the rolls seam side down, about 2 to 3 minutes per side, until golden all over.
- Stir the sugar and cinnamon together on a plate. Roll the warm roll ups in the mixture until coated and serve immediately.
Notes
