Pin It The first time I made these, I was trying to rescue a half-empty jar of jam and some bread that was getting stale. I flattened those slices with a rolling pin, filled them, and dunked them in egg mixture like I was improvising. When they came out golden and puffy from the pan, I rolled them in cinnamon sugar while they were still hot, and the whole kitchen smelled like a cinnamon donut shop. My kid grabbed one straight off the cooling rack, and I knew I'd stumbled onto something special.
I brought a batch to a potluck once, nervous they'd be overshadowed by all the elaborate dishes, but they disappeared first. Someone asked for the recipe on the spot, and I realized how rare it is to find a breakfast that's both impressive and genuinely easy. That's when these moved from weekday breakfast to my go-to crowd-pleaser.
Ingredients
- 8 slices soft white sandwich bread, crusts removed: The crust can tear when you roll, so removing it makes everything smoother and gives you more surface area for that cinnamon sugar coating.
- 4 tbsp cream cheese, softened (or Nutella, or fruit jam): Softened cream cheese spreads easier than cold, but honestly, jam works just as well if that's what you have on hand.
- 2 large eggs: These bind everything together and create that custardy exterior.
- 3 tbsp milk: The milk keeps the mixture light—too thick and your roll-ups won't get custardy enough.
- 1/2 tsp vanilla extract: This adds a subtle sweetness that makes people ask what your secret is.
- Pinch of salt: Salt balances the sweetness and brings out the vanilla flavor you won't consciously taste but will definitely notice.
- 1/4 cup granulated sugar: Use fine granulated sugar so it coats evenly and doesn't feel gritty.
- 1 tsp ground cinnamon: Fresh cinnamon makes a noticeable difference—old cinnamon tastes dusty and flat.
- 2 tbsp unsalted butter, for frying: Unsalted butter gives you control over the salt level, and it browns more visibly so you can see when your skillet is hot enough.
Instructions
- Flatten your bread:
- Place each slice between two pieces of parchment and gently press with a rolling pin until it's thin enough to roll without cracking but still sturdy enough to hold filling. You should see light through it but not be able to tear it easily.
- Fill and roll:
- Spread about half a tablespoon of your filling in a thin line along one edge, then roll tightly toward the opposite edge so the seam lands on the bottom. Don't overfill or it'll squeeze out the sides when you cook them.
- Mix your egg bath:
- Whisk eggs, milk, vanilla, and salt until combined—you want this pourable and smooth, no lumps.
- Combine cinnamon sugar:
- Stir sugar and cinnamon together in a shallow bowl and set it near your stove so you can reach it right after cooking.
- Heat your pan:
- Melt butter over medium heat until it's foamy and smells nutty—this takes about a minute. If it browns too dark, it'll taste bitter, so watch it.
- Dip and cook:
- Quickly roll each bread roll-up in the egg mixture, coating all sides, then place it seam side down in the hot skillet. Work in batches so you don't crowd the pan and steam them instead of browning them.
- Get that golden color:
- Turn them every 1–2 minutes using tongs or a spatula until all sides are golden brown and the bread sounds a little crispy when you tap it. This usually takes 4–6 minutes per batch depending on your heat.
- Coat while hot:
- Immediately roll the hot roll-ups in your cinnamon sugar mixture—the residual heat helps it stick and creates a slightly caramelized crust.
- Serve warm:
- Eat them within minutes while they're crispy outside and soft inside, or they'll start to lose their texture.
Pin It There was a morning when my partner made these for me without being asked, and we sat eating them warm with terrible coffee, not saying much because they were too good and we were too sleepy. That's when I understood these aren't just breakfast—they're the kind of small, thoughtful thing that makes ordinary days feel special.
Filling Variations That Work
Cream cheese is the standard because it's mild and stays contained, but jam gives you tartness that cuts through the sweetness beautifully, and Nutella turns these into basically legal chocolate cake for breakfast. Strawberry jam with a tiny pinch of lemon zest in the egg mixture is my current favorite, but I've done raspberry, apricot, and even a mix of cream cheese with a drizzle of honey inside. The rule is: don't overfill, and whatever you choose should be thick enough not to leak.
Why This Works for Feeding People
These feel fancy enough to serve guests but simple enough to make on a Tuesday morning, and somehow they satisfy both the people who want something sweet and those who just want breakfast without drama. Kids eat them without complaint, and adults remember them. I've made them for brunches, packed them cold for road trips, and even reheated them for late breakfasts when time got away from me.
Storage and Reheating
They're best fresh and warm, but life happens and you'll have leftovers. Keep them in an airtight container in the fridge for up to two days, then reheat gently in a 350°F oven for 5–8 minutes so they crisp up without drying out completely.
- Cold roll-ups are still good if you need a quick snack, but they lose their magic texture.
- You can freeze them unbaked and dip them in egg mixture straight from the freezer—just add an extra minute or two to the cooking time.
- Don't microwave them or they'll turn rubbery and sad.
Pin It These roll-ups remind me why I love cooking at all—something so simple can become something that makes people happy. Make a batch and see what happens.
Recipe FAQs
- → What kind of bread is best for these roll-ups?
Soft white sandwich bread works best, as it flattens easily and rolls smoothly without cracking.
- → Can I use other fillings besides cream cheese or jam?
Yes, spreads like Nutella or fruit preserves can add different flavors and textures to the roll-ups.
- → How do I prevent the roll-ups from unrolling during cooking?
Roll the bread tightly and place them seam side down in the skillet; cooking in batches and turning gently helps maintain their shape.
- → What is the role of the cinnamon sugar coating?
The cinnamon sugar adds a sweet, aromatic crust that enhances flavor and gives a pleasant texture contrast.
- → Can these roll-ups be reheated after cooking?
Yes, reheating in a 180°C (350°F) oven for a few minutes preserves their softness and restores warmth.
- → Is there a way to make these roll-ups more decadent?
Drizzling with chocolate or caramel sauce after coating with cinnamon sugar adds a rich, indulgent touch.