Cinnamon Roll French Toast Rolls
Soft sandwich bread rolled with a brown sugar cinnamon butter filling, dipped in egg custard, and pan-fried until golden. Ready in 30 minutes and tastes like a cinnamon roll meets French toast.
Equipment
- Non-stick skillet
- Rolling Pin
- Shallow bowl
Ingredients
- 8 slices soft white sandwich bread, crusts removed day-old bread works best
- 2 large eggs
- 3 tablespoons whole milk any milk works
- 1 teaspoon vanilla extract
- 3 tablespoons softened unsalted butter for filling
- 3 tablespoons brown sugar
- 1.5 teaspoons ground cinnamon
- 1 tablespoon unsalted butter for cooking
- powdered sugar for dusting
- maple syrup for serving
Instructions
- Flatten each bread slice with a rolling pin until thin and pliable.
- Mix the softened butter, brown sugar, and cinnamon together into a smooth paste.
- Spread the cinnamon filling evenly over each flattened slice, then roll up tightly and press the seam closed.
- Whisk together the eggs, milk, and vanilla extract in a shallow bowl.
- Dip each roll into the egg mixture, coating all sides quickly without soaking.
- Heat butter in a non-stick skillet over medium heat. Place rolls seam-side down and cook for 2 minutes per side, turning until all sides are golden brown.
- Dust with powdered sugar and serve warm with maple syrup on the side.
Notes
- Use day-old bread to prevent tearing when rolling.
- Press seams firmly before dipping to prevent filling leaks.
- Cook on medium heat to ensure the inside warms through evenly.
- Reheat leftovers in an air fryer at 350°F for 3 to 4 minutes.