Ingredients
Equipment
Method
- Prepare the Bread: Using a sharp knife, carefully trim the crusts from all 8 slices of bread. With a rolling pin, firmly roll each slice until it is very thin, about 1/8-inch thick.
- Mix the Cinnamon Roll Filling: In a small bowl, combine the softened cream cheese, packed brown sugar, 1 tablespoon of melted butter, and 1 teaspoon of ground cinnamon. Mix with a spatula until smooth and easily spreadable.
- Assemble the Roll-Ups: Spread a thin, even layer of the cream cheese mixture over one side of each flattened bread slice, going all the way to the edges. Tightly roll up each slice into a log, pressing the seam gently to seal. Repeat for all slices.
- Create the French Toast Custard: In a shallow dish, whisk together the eggs, milk (or half-and-half), and vanilla extract until fully combined and no streaks of egg white remain.
- Prepare the Coating: On a separate plate, mix the granulated sugar and the remaining 2 teaspoons of ground cinnamon until well combined. Set aside.
- Dip and Cook: Melt 1 tablespoon of butter in a large non-stick skillet over medium heat. Dip one roll-up into the egg custard, turning it quickly to coat all sides without oversoaking. Immediately place it in the hot skillet, seam-side down. Repeat with a few more roll-ups, being careful not to overcrowd the pan.
- Pan-Fry to Golden Perfection: Cook the roll-ups for 1-2 minutes per side, using tongs to turn them, until all sides are golden brown and crisp. Add the remaining butter to the pan as needed for subsequent batches. Transfer cooked roll-ups to a wire rack.
- Coat in Cinnamon Sugar: While the roll-ups are still warm, roll each one in the cinnamon sugar mixture until generously coated. The warmth will help the sugar adhere.
- Serve with Icing (Optional): If making the icing, beat together the softened cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the warm roll-ups or serve on the side as a dip.
Notes
Variations & Tips:
- **Gourmet Touch:** For a nutty flavor, brown the butter in the pan before frying. You can also add 1-2 tablespoons of finely chopped toasted pecans or walnuts to the cream cheese filling.
- **Spice It Up:** Add a pinch of nutmeg, cardamom, or allspice to the filling or the sugar coating for extra warmth.
- **Avoid Soggy Bread:** Do not let the roll-ups soak in the egg custard. A quick dip is all that is needed to prevent them from becoming mushy.
- **Prevent Unraveling:** Roll the bread tightly and always place the roll-ups seam-side down in the pan first to help seal them.
- **Control the Heat:** Cook over medium heat. If the heat is too high, the exterior will burn before the filling becomes warm and gooey.
- **Storage:** These are best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster oven or air fryer.
- **Gourmet Touch:** For a nutty flavor, brown the butter in the pan before frying. You can also add 1-2 tablespoons of finely chopped toasted pecans or walnuts to the cream cheese filling.
- **Spice It Up:** Add a pinch of nutmeg, cardamom, or allspice to the filling or the sugar coating for extra warmth.
- **Avoid Soggy Bread:** Do not let the roll-ups soak in the egg custard. A quick dip is all that is needed to prevent them from becoming mushy.
- **Prevent Unraveling:** Roll the bread tightly and always place the roll-ups seam-side down in the pan first to help seal them.
- **Control the Heat:** Cook over medium heat. If the heat is too high, the exterior will burn before the filling becomes warm and gooey.
- **Storage:** These are best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster oven or air fryer.