🥐 Cinnamon Roll French Toast Roll-Up 🍯
✨ Ingredients
• 9–10 slices thick-cut white sandwich bread (crusts removed)
• 3 tablespoons unsalted butter, melted
• 3 tablespoons packed light brown sugar
• 2½ teaspoons ground cinnamon (divided)
• 3 large eggs
• 1 tablespoon whole milk or half-and-half
• ½ teaspoon vanilla extract
• Optional: pinch of fine sea salt to enhance sweetness
• Butter or neutral oil, for greasing the skillet
👩🍳 Step-by-Step Instructions
PREP THE BREAD
Lay bread slices flat on a clean surface. Using a rolling pin, gently flatten each slice until thin and pliable — about ⅛-inch thick. This helps prevent cracking when rolling. Trim off crusts with a sharp knife or kitchen shears.
MAKE THE CINNAMON FILLING
In a small bowl, whisk together melted butter, brown sugar, and 2 teaspoons of cinnamon until it forms a thick, spreadable paste. Evenly divide and spread this mixture over each flattened bread slice, leaving a ¼-inch border around the edges.
ROLL IT UP
Starting from one short end, tightly roll each slice into a spiral, like a mini cinnamon roll. Pinch the seam gently to seal. Place seam-side down on a plate or tray while you prepare the custard.
WHISK THE CUSTARD BATH
In a wide, shallow bowl, beat eggs, milk, vanilla, remaining ½ teaspoon cinnamon, and optional pinch of salt until fully blended and slightly frothy.
DIP & COAT
One at a time, roll each bread spiral in the egg mixture, turning gently to ensure all sides — especially the ends — are fully coated. Let excess drip off for a few seconds.
COOK TO GOLDEN PERFECTION
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Place roll-ups seam-side down in the pan, leaving space between them. Cook for 2–3 minutes per side, turning gently with tongs, until all surfaces are crisp and deep golden brown.
SERVE IMMEDIATELY
Transfer to a serving plate. Enjoy warm as-is, or drizzle with maple syrup, dust with powdered sugar, or serve with a side of whipped cream or fresh berries.
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