Save One Saturday morning, my youngest refused anything but finger food, so I flattened some bread, smeared it with cream cheese, rolled it up, and dunked it in egg. The kitchen smelled like cinnamon toast and butter, and suddenly breakfast felt like a celebration. These little roll-ups disappeared faster than I could fry them. Now they show up whenever I need something quick, warm, and impossibly comforting.
I made these for a brunch gathering once, set them on a platter still warm, and watched them vanish before the coffee was poured. One friend admitted she ate three standing at the counter. There is something about hot, crispy edges and soft, sweet centers that makes people forget their manners in the best way.
Ingredients
- Soft white sandwich bread: The softer the loaf, the easier it rolls without tearing. Remove crusts so they stay tender after frying.
- Cream cheese: Softened spreads smoothly and adds richness. Swap for Nutella or jam if you prefer fruitier or chocolate flavors.
- Eggs: The base of the coating. Whisking them well ensures even coverage and golden color.
- Milk: Thins the egg mixture just enough to coat without soaking the bread too deeply.
- Vanilla extract: A small pour adds warmth that pairs beautifully with cinnamon sugar.
- Granulated sugar and ground cinnamon: The classic coating that clings to hot butter and turns crispy sweet.
- Unsalted butter: Frying in real butter creates golden, toasty edges you cannot replicate with oil.
Instructions
- Flatten the bread:
- Use a rolling pin to press each slice thin and pliable. This step keeps the roll-ups tight and prevents cracking when you fold them.
- Spread and roll:
- Smear about half a tablespoon of cream cheese along one edge, then roll snugly from that side. Press the seam gently to seal.
- Prepare the egg mixture:
- Whisk eggs, milk, vanilla, and a pinch of salt in a shallow bowl until smooth and pale yellow.
- Mix the cinnamon sugar:
- Stir sugar and cinnamon together in a separate bowl. Set it near the stove so you can coat the roll-ups while they are still hot.
- Heat the skillet:
- Melt one tablespoon of butter over medium heat in a nonstick pan. Let it foam but not brown before adding the first batch.
- Dip and fry:
- Quickly roll each piece through the egg mixture, coating all sides, then place seam side down in the hot butter. Turn every minute or two until every surface is golden and crisp.
- Coat in cinnamon sugar:
- Transfer hot roll-ups directly into the cinnamon sugar bowl and roll them around. The heat makes the sugar stick like magic.
- Serve immediately:
- These are best enjoyed warm, when the outside is crunchy and the filling is soft and melty.
Save The first time I made these, I forgot to flatten the bread enough and one split open in the pan, leaking cream cheese everywhere. I learned to press firmly with the rolling pin and roll tightly from the start. Now they hold together perfectly, and I have never had a blowout since.
Filling Variations
Strawberry jam turns these into something reminiscent of a jelly doughnut. Nutella makes them taste like dessert for breakfast. I have even used leftover lemon curd, which added a bright, tangy sweetness that cut through the richness of the butter and sugar.
Storage and Reheating
These are best fresh, but leftovers keep in the fridge for a day or two in an airtight container. Reheat them in a 180-degree Celsius oven for about five minutes to crisp the outside again. Microwaving works in a pinch, but they lose that golden crunch.
Serving Suggestions
Set them out with fresh berries and a dusting of powdered sugar for brunch. Drizzle warm chocolate or caramel sauce over the top if you are feeling indulgent. A small bowl of whipped cream on the side turns them into a dessert that feels fancy but takes no extra effort.
- Serve alongside scrambled eggs and bacon for a full breakfast spread.
- Pack them in lunchboxes as a sweet midday treat.
- Dust with extra cinnamon sugar right before serving for an even sweeter finish.
Save Every time I make these, someone asks for the recipe, and I love telling them there is no secret, just soft bread, a little butter, and a willingness to get your hands sugary. That is the kind of cooking I believe in.
Recipe FAQs
- → What fillings can I use for these roll-ups?
Popular fillings include cream cheese, Nutella, or fruit jams such as strawberry, raspberry, or apricot for added sweetness and variety.
- → How do I prevent the bread from tearing when rolling?
Flatten each bread slice gently with a rolling pin to make it pliable, which helps prevent tearing when spreading the filling and rolling tightly.
- → What is the best way to cook the roll-ups evenly?
Dip each roll-up in the egg mixture fully coated, then cook on medium heat, turning every 1–2 minutes to achieve an even golden-brown crust.
- → Can I prepare these roll-ups in advance?
They are best enjoyed fresh but can be reheated briefly in the oven at 180°C (350°F) for a few minutes to regain warmth and crispness.
- → Are there variations to the cinnamon sugar coating?
You can add a drizzle of chocolate or caramel sauce after coating to enhance sweetness and create extra indulgence.