Pin It I started making these roll-ups on mornings when I wanted something fun but didn't have much time. My daughter used to stand on a stool next to me, pressing the bread flat with her small hands while I whisked the eggs. The kitchen would smell like butter and cinnamon before the sun was even fully up. What began as a weekday trick became our little weekend ritual, too.
I made a batch of these for a friend who had just moved into a new apartment with nothing but a skillet and a few mismatched plates. We sat on her empty living room floor, eating them straight from the pan, laughing about how something this small could feel so comforting. She still texts me photos whenever she makes them now.
Ingredients
- Soft white sandwich bread: The softer the loaf, the easier it rolls without tearing. I remove the crusts because they make rolling tricky, but save them for breadcrumbs later.
- Cream cheese: Softened at room temperature so it spreads smoothly without ripping the bread. You can swap in Nutella, jam, or even peanut butter depending on your mood.
- Eggs: They create that golden, custardy coating. Two eggs are just enough for eight roll-ups without waste.
- Milk: Adds richness and helps the egg mixture coat evenly. Whole milk works best, but any kind will do.
- Vanilla extract: A small splash makes the whole kitchen smell like a bakery.
- Granulated sugar and cinnamon: Mixed together while the roll-ups are still hot so the coating sticks like magic.
- Unsalted butter: For frying. I use unsalted so I can control the flavor, and it browns beautifully without burning.
Instructions
- Prep the bread:
- Lay each slice flat and gently press with a rolling pin until thin and pliable. This makes rolling easier and prevents cracking.
- Add the filling:
- Spread about half a tablespoon of cream cheese along one short edge of each slice. Roll up tightly from that edge, pressing gently as you go so it holds its shape.
- Make the egg bath:
- Whisk eggs, milk, vanilla, and a pinch of salt in a shallow bowl until smooth and pale yellow. Set it near the stove so you can dip quickly.
- Prepare the cinnamon sugar:
- Combine sugar and cinnamon in a separate bowl. Keep it close for coating the roll-ups while they're still hot and slightly sticky.
- Heat the skillet:
- Melt a tablespoon of butter over medium heat in a nonstick skillet. Let it foam but not brown.
- Dip and cook:
- Roll each piece through the egg mixture, coating all sides, then place seam side down in the hot skillet. Cook in batches, turning every minute or two until golden on all sides.
- Coat in cinnamon sugar:
- As soon as each roll-up comes out of the pan, roll it in the cinnamon sugar while it's still warm. The heat helps the coating stick.
- Serve:
- Arrange on a plate and serve immediately while they're warm and crisp.
Pin It One Sunday morning my son asked if we could make the cinnamon roll-ups again, but he wanted to try raspberry jam instead of cream cheese. I handed him the jar and let him decide how much to use. He made a mess, but every bite tasted like a tiny celebration.
Filling Ideas
Cream cheese is my go-to because it's creamy and mild, but I've also used strawberry jam, apricot preserves, Nutella, and even a thin layer of peanut butter with a few mini chocolate chips. Each one changes the flavor completely, so you can make these over and over without getting bored. Sometimes I let everyone pick their own filling and it turns breakfast into a little assembly line.
Storing and Reheating
These are best fresh, but leftovers keep in the fridge for a day or two in an airtight container. I reheat them on a baking sheet at 180°C (350°F) for about five minutes so they crisp back up. The microwave makes them soft and chewy, which isn't bad, just different. If you're making them ahead for a crowd, you can assemble and refrigerate the rolled, uncooked pieces, then dip and fry them right before serving.
Serving Suggestions
I like to serve these with fresh berries on the side or a small bowl of yogurt for dipping. A drizzle of warm maple syrup or melted chocolate makes them feel extra special. Sometimes I dust them with powdered sugar instead of cinnamon sugar for a lighter, sweeter finish.
- Pair with scrambled eggs and bacon for a full breakfast spread.
- Pack them in a lunchbox as a sweet midday treat.
- Serve with coffee or hot chocolate for an easy weekend brunch.
Pin It These little roll-ups have a way of making ordinary mornings feel a bit brighter. I hope they bring the same warmth to your kitchen.
Recipe Questions & Answers
- → What types of fillings work best for these roll-ups?
Soft spreads like cream cheese, Nutella, or fruit jams such as strawberry or raspberry complement the gentle flavors and add creamy or fruity notes.
- → How can I get a crispier texture on the roll-ups?
Cook them a bit longer on medium heat and use sufficient butter to allow an even golden crust to form while keeping the inside soft.
- → Can I prepare these roll-ups in advance?
They’re best enjoyed fresh for maximum softness and cinnamon sugar crispness, but can be reheated briefly in the oven to regain warmth.
- → What’s the best way to flatten the bread slices evenly?
Use a rolling pin to gently press each slice to an even thickness without tearing, making rolling easier and more uniform.
- → Are there variations to the cinnamon sugar coating?
You can adjust the sugar-to-cinnamon ratio or add a pinch of nutmeg for a different spice profile to suit your taste.