Cinnamon Roll French Toast (Print Format)
Soft bread rolled with cinnamon sugar, dipped in egg, and pan-fried for a warm, sweet breakfast.
# Ingredients:
01 -
10 slices sandwich bread
02 -
3 tablespoons butter, melted
03 -
3 tablespoons brown sugar
04 -
2 tablespoons ground cinnamon
05 -
3 large eggs
06 -
1 tablespoon milk
07 -
½ teaspoon ground cinnamon
08 -
½ teaspoon vanilla extract
09 -
Additional butter for frying
# Steps:
01 -
Use a rolling pin to flatten each slice of bread until very thin (about ⅛ inch thick). Carefully cut off all four crusts from each flattened slice using a sharp knife or kitchen shears. Discard crusts or save them for another use.
02 -
In a small bowl, combine the melted butter, brown sugar, and 2 tablespoons of ground cinnamon. Stir until the mixture forms a thick, spreadable paste. Spread about 1 teaspoon of this filling evenly over each flattened bread slice, covering the entire surface.
03 -
Starting from one edge, tightly roll each bread slice into a log shape, keeping the filling inside. Press gently on the seam to help it stay closed. Repeat with all 10 slices.
04 -
In a shallow bowl, whisk together the eggs, milk, ½ teaspoon of ground cinnamon, and vanilla extract until the mixture is smooth and slightly frothy.
05 -
Heat a large nonstick skillet over medium heat and add 1 tablespoon of butter, swirling to coat. Dip each bread roll-up into the egg mixture, turning to coat all sides evenly. Let excess drip off briefly, then place seam-side down in the hot skillet. Fry in batches, turning occasionally with tongs, until all sides are golden brown and crisp (about 2–3 minutes per batch). Add more butter to the skillet between batches as needed.
06 -
Transfer finished roll-ups to a plate. Serve warm as is, or dust with powdered sugar, drizzle with maple syrup, or top with cream cheese icing.