Pin It There's something about the smell of cinnamon hitting a hot skillet that makes everything feel like a celebration, even on a random Tuesday morning. I discovered these roll-ups by accident when I was trying to use up a loaf of bread before it went stale, and my daughter asked if we could make them "fancy" for breakfast. What started as a quick idea became one of those dishes that's so simple it feels almost like cheating, yet somehow tastes like you spent hours in the kitchen.
I made these for my sister's book club one Sunday morning, and she actually put down her coffee to ask for the recipe before she finished eating. That moment when someone stops mid-bite to ask "what is this?" never gets old, and I realized these roll-ups had something special—they're indulgent enough to feel like a treat, but casual enough that you won't stress making them.
Ingredients
- Soft white sandwich bread, crusts removed: Use the kind that's slightly squishy so it flattens easily without tearing—thin, artisan loaves won't cooperate here.
- Cream cheese, softened: Let it sit out for 10 minutes so it spreads smoothly without ripping the bread; cold cream cheese is the enemy of a good roll.
- Eggs and milk: This is your custard base, and the milk keeps it creamy rather than rubbery, so don't skip it.
- Vanilla extract: Just a touch—it adds warmth without announcing itself.
- Cinnamon and sugar: Toast the cinnamon in a dry pan for 30 seconds first if you want to deepen its flavor, though it's not necessary.
- Unsalted butter: Use real butter; it browns beautifully and creates that golden crust you're after.
Instructions
- Flatten Your Bread:
- Lay each slice on a cutting board and gently press down with a rolling pin, using steady, even pressure. You want it thin enough to roll without cracking, but not so thin it falls apart—think of it as the thickness of a folded napkin.
- Fill and Roll:
- Spread about half a tablespoon of your filling along one short edge of each slice, then roll up tightly toward you, keeping the seam at the bottom. The tighter the roll, the less likely it'll unravel in the pan.
- Make Your Egg Bath:
- Whisk eggs with milk, vanilla, and a pinch of salt in a shallow bowl until completely combined. This mixture should be smooth and creamy, with no streaks of separated egg white.
- Mix Your Coating:
- Combine sugar and cinnamon in a separate shallow bowl. If you like stronger cinnamon flavor, use a little more; if you prefer subtlety, go lighter.
- Heat Your Pan:
- Melt butter over medium heat until it stops foaming and smells toasted, about a minute. The pan should be hot enough that a tiny drop of egg mixture sizzles immediately.
- Dip and Cook:
- Quickly dip each roll-up in the egg mixture, coating all sides for just one or two seconds, then place seam side down in the hot pan. Work in batches so you don't overcrowd the skillet and steam them instead of frying.
- Turn Until Golden:
- Turn the roll-ups every 1 to 2 minutes using tongs, rotating them so all sides get that beautiful golden-brown color. Listen for the sizzle; when it quiets down, it's time to turn.
- Coat in Cinnamon Sugar:
- The moment they come off the heat, roll them in the cinnamon sugar while they're still hot—the residual heat will help the sugar stick like a sweet, spiced shell.
- Serve Right Away:
- Plate them immediately so they're still warm and the coating is still crispy.
Pin It Last summer, I made a batch of these for my neighbor when she came home from the hospital, and she told me later that sitting on her porch eating one while watching the garden warm up in the morning sun was the first moment she felt like herself again. That's when I realized these aren't just a quick breakfast—they're small comfort wrapped in cinnamon and sugar.
The Best Fillings to Try
While cream cheese is my go-to, I've experimented with almost everything. Nutella creates an over-the-top chocolate moment, jam (especially raspberry) adds brightness, and a mixture of cream cheese and jam hits this perfect sweet-tart balance. Strawberry jam with a tiny dot of mascarpone is restaurant-level good, and honestly, it takes about five seconds longer than the basic version.
Making Them Ahead
You can prep these the night before—roll and fill them, cover with plastic wrap, and refrigerate. In the morning, just dip and fry as usual, though they might need an extra 30 seconds per side since they'll be cold. I've also frozen them after cooking and reheated them in a 350°F oven for about 5 minutes, and they come back almost as good as fresh.
Variations and Finishing Touches
Once you've mastered the basic technique, the fun begins. Try dusting with powdered sugar instead of cinnamon sugar, or drizzle warm chocolate or caramel sauce over the top for something fancier. Some mornings I sprinkle a tiny pinch of sea salt over the cinnamon sugar to cut the sweetness, and it changes everything in the best way.
- Pair them with whipped cream or a dollop of Greek yogurt for something a little more indulgent.
- A squeeze of fresh lemon zest on the cinnamon sugar adds unexpected brightness that plays beautifully with jam.
- Make a batch and freeze extras for mornings when you want something homemade but don't have time.
Pin It These roll-ups have become my answer to the question "what should I make for breakfast that feels special but doesn't require planning?" They're a reminder that the best meals don't have to be complicated to make someone smile.
Recipe FAQs
- → What bread works best for the roll-ups?
Soft white sandwich bread with crusts removed works best for easy rolling and a tender texture.
- → Can I substitute cream cheese in the filling?
Yes, fruit jams or Nutella can be used for a fruity or chocolate twist without affecting the texture.
- → How do I prevent the roll-ups from unrolling while cooking?
Seal the edges tightly when rolling and place seam side down in the skillet to keep them intact during cooking.
- → What is the best way to get an even cinnamon sugar coating?
Roll the hot, cooked roll-ups immediately in the cinnamon sugar mixture to ensure it sticks evenly.
- → Can these roll-ups be reheated without losing texture?
Yes, reheating in an oven at 180°C (350°F) for a few minutes helps maintain softness and crispness.