Oh yes! Cinnamon Roll French Toast Roll-Ups are basically bite-sized, gooey, cinnamon-sugar explosions—perfect for breakfast or brunch. Here’s a clear way to make them:
Ingredients (Serves 2–4)
- 4–6 cinnamon rolls (store-bought, refrigerated, not frozen)
- 2 large eggs
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional, for extra spice)
- Butter or cooking spray for the pan
- Optional toppings: powdered sugar, maple syrup, cream cheese glaze (usually comes with store-bought cinnamon rolls)
Instructions
- Prepare the cinnamon rolls
- Unroll the cinnamon rolls and gently flatten them with a rolling pin. Remove any thick dough seams so each piece is roughly a flat rectangle.
- Make the egg mixture
- In a shallow bowl, whisk together eggs, milk, vanilla extract, and cinnamon.
- Roll the cinnamon rolls
- Roll up each flattened cinnamon roll tightly into a log or cylinder.
- Dip in egg mixture
- Heat a skillet over medium heat with a little butter or spray.
- Dip each roll-up in the egg mixture, coating all sides.
- Cook the roll-ups
- Place in the skillet and cook 2–3 minutes per side until golden brown and cooked through.
- Serve
- Drizzle with the cream cheese glaze that came with the cinnamon rolls, powdered sugar, or maple syrup. Enjoy warm!
💡 Tips:
- You can add a little jam or Nutella inside each roll-up before rolling for a surprise filling.
- For a crispy finish, cook slightly longer on each side, but watch carefully so they don’t burn.
- These are best served immediately while warm and gooey.
If you want, I can also give a baked sheet-pan version where you bake all the roll-ups at once for less stovetop work—still gooey and perfect for a crowd.
Do you want me to share that baked version?
