Golden, Crispy Cinnamon French Toast Rolls
Golden, Crispy Cinnamon French Toast Rolls
Ingredients
- 8 slices white sandwich bread
- 1/2 cup creamy spread, such as peanut butter or hazelnut spread
- 3 large eggs, beaten
- 1/4 cup milk, or half-and-half
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 2 tablespoons butter, or cooking oil, as needed for frying
For Serving
- 1/2 cup maple syrup, as needed for drizzling
- 1/2 cup fresh raspberries, for garnish
- 1/2 cup fresh blueberries, for garnish
Instructions
- 1
Prepare the bread: Take each slice of white sandwich bread and carefully cut off all the crusts. Discard the crusts or save for another use.
⏱️ 5 min
- 2
Flatten the bread: Place the crustless bread slices on a clean, flat surface. Using a rolling pin, firmly flatten each bread slice until it is very thin and pliable.
⏱️ 3 min
- 3
Fill and roll: Spread about 1 tablespoon of the creamy spread (peanut butter or hazelnut spread) onto one end of each flattened bread slice. Starting from the end with the spread, tightly roll up each bread slice into a compact cylinder. Repeat for all bread slices.
⏱️ 7 min
- 4
Prepare the egg mixture: In a shallow bowl, whisk together the beaten large eggs, milk, and ground cinnamon until well combined.
⏱️ 2 min
- 5
Heat the pan: Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter or cooking oil, ensuring it coats the bottom of the pan.
⏱️ 2 min
- 6
Coat and cook: Take each rolled bread cylinder and dip it into the egg mixture, ensuring it is completely coated on all sides. Place the coated rolls into the hot pan, leaving some space between them. You may need to cook in batches.
⏱️ 3 min
- 7
Fry the rolls: Fry the rolls, turning them frequently with tongs, until they are golden brown and crispy on all sides, about 5-7 minutes per batch. Add more butter or oil to the pan as needed between batches.
⏱️ 10 min
- 8
Sugar coating: Once fried, transfer the hot French toast rolls to a wire rack set over a baking sheet. Immediately and generously sprinkle the granulated sugar over the warm rolls.
⏱️ 2 min
- 9
Serve: Arrange the finished rolls on a serving platter. Drizzle generously with maple syrup. Garnish with fresh raspberries and blueberries, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Golden, Crispy Cinnamon French Toast Rolls
- 8 slices white sandwich bread
- 1/2 cup creamy spread, such as peanut butter or hazelnut spread
- 3 large eggs, beaten
- 1/4 cup milk, or half-and-half
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 2 tablespoons butter, or cooking oil, as needed for frying
For Serving
- 1/2 cup maple syrup, as needed for drizzling
- 1/2 cup fresh raspberries, for garnish
- 1/2 cup fresh blueberries, for garnish
Instructions
- 1
Prepare the bread: Take each slice of white sandwich bread and carefully cut off all the crusts. Discard the crusts or save for another use.
⏱️ 5 min - 2
Flatten the bread: Place the crustless bread slices on a clean, flat surface. Using a rolling pin, firmly flatten each bread slice until it is very thin and pliable.
⏱️ 3 min - 3
Fill and roll: Spread about 1 tablespoon of the creamy spread (peanut butter or hazelnut spread) onto one end of each flattened bread slice. Starting from the end with the spread, tightly roll up each bread slice into a compact cylinder. Repeat for all bread slices.
⏱️ 7 min - 4
Prepare the egg mixture: In a shallow bowl, whisk together the beaten large eggs, milk, and ground cinnamon until well combined.
⏱️ 2 min - 5
Heat the pan: Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter or cooking oil, ensuring it coats the bottom of the pan.
⏱️ 2 min - 6
Coat and cook: Take each rolled bread cylinder and dip it into the egg mixture, ensuring it is completely coated on all sides. Place the coated rolls into the hot pan, leaving some space between them. You may need to cook in batches.
⏱️ 3 min - 7
Fry the rolls: Fry the rolls, turning them frequently with tongs, until they are golden brown and crispy on all sides, about 5-7 minutes per batch. Add more butter or oil to the pan as needed between batches.
⏱️ 10 min - 8
Sugar coating: Once fried, transfer the hot French toast rolls to a wire rack set over a baking sheet. Immediately and generously sprinkle the granulated sugar over the warm rolls.
⏱️ 2 min - 9
Serve: Arrange the finished rolls on a serving platter. Drizzle generously with maple syrup. Garnish with fresh raspberries and blueberries, if desired. Serve immediately.
⏱️ 3 min