Some recipes make you stop in your tracks the moment you take that first bite—and this is one of them. These Cinnamon Roll French Toast Roll-Ups are the definition of breakfast indulgence: soft on the inside, crisp and golden on the outside, with a creamy filling that melts perfectly into every swirl of cinnamon. It’s the kind of recipe that sounds a little extra at first (bake and fry?), but trust me, once you’ve made them, there’s no going back.
I still remember my first attempt. I questioned the double-cooking method. Why bake them first if you’re just going to dip them in eggs and fry them again? But the very first batch made me understand. Baking sets the dough and warms the filling without letting it leak out, and that final French toast step gives you a caramelized crust you can’t get any other way. It’s a little bit of patience that pays off with a texture you’ll crave every weekend.
These roll-ups now mark every celebration in my house—birthdays, holidays, lazy Sundays. They look impressive, taste incredible, and yet come together easily once you’ve done them once. Even when they aren’t perfect (and honestly, they never are), they’re always delicious.
The Magic of Double Cooking:
- Here’s where the genius lies: bake first, fry second. It’s that combination that gives you both the pillowy center of a cinnamon roll and the crisp edges of French toast. The baking firms up the dough and gives the filling a chance to gently melt into the center without leaking.
- Then, once they cool for a couple of minutes, a quick dip in the egg mixture and a sizzle in butter brings out the best of both worlds—crispy outside, tender middle, and a hint of caramelized sugar on the edges.
- If you’re tempted to skip the cooling step, don’t. Those two or three minutes make a difference. Dip too soon and the egg starts to cook on contact, leaving you with an uneven coating. Give them that moment to rest, and they’ll handle the soak like a dream.
The Filling That Makes It Special:
- That smooth, sweet filling of cream cheese, sugar, and vanilla is where the “luxury” in this breakfast comes from. It stays creamy even after baking and pairs perfectly with the cinnamon in the dough. I sometimes add a whisper of lemon zest for brightness, or mini chocolate chips when my family’s in a dessert-for-breakfast mood.
- The trick is to spread the filling evenly—but not too thick—and leave about a one-inch border. It helps the roll seal properly and keeps the filling from spilling out while baking. Even if some does escape, don’t worry. Those caramelized edges become little crispy surprises you’ll fight over later.
Dough Tips That Actually Help:
- Working with store-bought cinnamon roll dough makes this recipe easy, but a few tricks make it smoother:
- Roll evenly. About ¼ inch thick is the sweet spot—thin enough to roll easily, thick enough to hold the filling.
- Cut strips evenly. One-inch strips bake consistently and make for easy dipping later.
- Seal the edge well. Start rolling from the filled end, and keep that last inch clear. Place the roll seam-side down on parchment so it holds shape.
- Line the pan. Cinnamon sugar gets sticky; parchment paper saves your sanity during cleanup.
The French Toast Transformation:
- Once your rolls are baked and cooled slightly, it’s time for their second act. The egg mixture—just eggs, milk, and cinnamon—turns them golden and crisp in minutes.
Here’s what I’ve learned:
- Whisk the mixture thoroughly so the cinnamon blends evenly.
- Dip the rolls quickly—don’t soak them. A few seconds per side is plenty.
- Cook over medium heat in butter. Too hot, and the sugar burns; too low, and they won’t brown.
- Turn them gently with tongs until every side is golden and slightly crisp.
- The smell alone is worth every step. It fills the kitchen with warm cinnamon and butter, like a bakery on a cold morning.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 roll-ups
Ingredients:
For the Roll-Ups:
- 1 can refrigerated cinnamon roll dough
- ¼ cup cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the French Toast Coating:
- 2 large eggs
- ½ cup milk
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- Maple syrup, for serving
Directions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough:Open the can of cinnamon roll dough and separate the rolls. Roll each out to about ¼-inch thickness on a lightly floured surface. Cut into 1-inch-wide strips.
- Make the filling:In a small bowl, mix softened cream cheese, sugar, and vanilla until smooth.
- Assemble the roll-ups:Spread the cream cheese filling on each strip, leaving a 1-inch border at one end. Roll tightly from the filled side toward the empty edge.
- Bake:Place each roll seam-side down on the prepared sheet. Bake for 12–15 minutes, until golden brown. Cool for 2–3 minutes.
- Prepare the egg mixture: In a shallow bowl, whisk together eggs, milk, and cinnamon until smooth.
- Dip and fry: Melt butter in a large non-stick skillet over medium heat. Dip each cooled roll-up quickly into the egg mixture, coating all sides. Place into the skillet. Cook for 2–3 minutes per side until evenly golden and crisp.
- Serve: Transfer to a plate, drizzle with maple syrup, and serve warm.
A Few Helpful Notes:
- Watch the heat. Sugar caramelizes fast; medium heat gives you control.
- Batch cooking: Work in small batches so they brown evenly.
- Reheating: If you have leftovers (rare!), reheat in a 350°F oven for 5–7 minutes to bring back that crispy exterior.
- Add-ins: A sprinkle of chopped nuts, raisins, or chocolate chips can turn these into something new each time.
Making It Your Own:
- The base recipe is simple, but once you get comfortable, you can make these your own. Add a bit of orange zest to the filling for a citrusy twist, or drizzle them with a glaze made from powdered sugar and milk for that true bakery look.
- You can even turn them into Cinnamon Roll French Toast Bites by slicing them into smaller pieces before dipping. Perfect for brunch platters or serving a crowd.
- And while maple syrup is the classic choice, don’t overlook warm cream cheese icing or caramel sauce for special occasions.
