Cinnamon French Toast Roll-Ups
Ingredients
8 to 10 slices soft sandwich bread
¼ cup (½ stick) unsalted butter, melted
⅓ cup packed light brown sugar
2 tablespoons ground cinnamon, divided
2 large eggs
¼ cup whole milk
1 teaspoon pure vanilla extract
1 to 2 tablespoons unsalted butter, for the skillet
Instructions
Step 1 – Prepare the Bread
Using a serrated knife, carefully trim the crusts off each slice of bread. With a rolling pin, gently and firmly flatten each slice to about ⅛-inch thickness. This step makes the bread pliable and easier to roll without cracking.
Step 2 – Make the Cinnamon Filling
In a small bowl, combine the melted butter, brown sugar, and 2 tablespoons of cinnamon. Stir until a thick, sandy paste forms. The mixture should be spreadable but not runny.
Step 3 – Fill and Roll
Spread a thin, even layer of the cinnamon mixture over each flattened bread slice, leaving a small margin (about ½ inch) at the far edge. Starting from the edge closest to you, roll each slice up tightly, pressing gently to seal the seam. Place the rolls seam-side down on a plate while you prepare the custard.
Step 4 – Make the Custard
In a shallow bowl, whisk together the eggs, milk, vanilla, and the remaining ½ teaspoon of cinnamon until smooth and fully combined. The custard should be thin enough to coat the rolls evenly.
Step 5 – Heat the Skillet
Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
Step 6 – Dip and Cook
Working with a few rolls at a time, dip each one into the custard, turning to coat all sides evenly. Allow any excess to drip back into the bowl. Place the rolls seam-side down in the hot skillet. Cook for 2 to 3 minutes total, turning occasionally with tongs, until all sides are golden brown and slightly crisp. The rolls will puff slightly as they cook. Add more butter to the skillet between batches as needed.
Step 7 – Serve Immediately
Transfer the cooked roll-ups to a serving plate. Serve warm, with maple syrup, a dusting of powdered sugar, or an extra drizzle of the cinnamon filling for dipping.
