Save I made these on a rainy Sunday morning when I wanted something cozy but didn't feel like making a full breakfast spread. My roommate walked in, sleepy-eyed, and the smell of cinnamon hit her before she even saw the kitchen counter. She grabbed one still warm from the sugar bowl and didn't say a word until she'd finished the whole thing. That's when I knew these weren't just breakfast—they're the kind of treat that stops time.
Last summer I made a batch for my niece's sleepover, and suddenly I was the cool aunt. They disappeared so fast I barely got to taste one, but hearing them giggle over whose had more cream cheese was worth it. Now every time I visit, she asks if we're making 'those rolly things,' and honestly, I never say no.
Ingredients
- Soft white sandwich bread: The softer the better here—stale or artisan bread won't roll properly and will crack when you try to flatten it
- Cream cheese or jam: Cream cheese stays put while rolling, but jam creates those little pockets of fruit sweetness that burst when you bite in
- Eggs: Room temperature eggs whisk into a smoother coating that clings evenly instead of pooling in patches
- Milk: Whole milk gives the richest custard, but any milk works—just don't skip it or the coating turns rubbery
- Vanilla extract: Pure vanilla makes all the difference here, since the flavor shines through that simple sugar coating
- Granulated sugar: Regular white sugar creates the perfect crispy crust—brown sugar clumps and doesn't adhere as well
- Ground cinnamon: Freshly grated or newly opened cinnamon packs way more punch than that jar that's been sitting in your cabinet for years
- Unsalted butter: Butter gives the best flavor, but you need enough to keep them from sticking and to help that sugar crust form
Instructions
- Flatten the bread:
- Roll each slice gently but firmly—you want it thin enough to roll easily without tearing
- Add the filling:
- Spread cream cheese or jam along one short edge, leaving a tiny border so it doesn't squish out when you roll
- Roll them tight:
- Start from the filled edge and roll snugly, pressing gently to seal the seam so they don't unravel in the pan
- Whisk the coating:
- Beat eggs, milk, vanilla, and salt until completely smooth—no streaks of egg white should remain
- Mix the cinnamon sugar:
- Combine sugar and cinnamon in a shallow bowl, using a fork to break up any clumps for even coating
- Heat the pan:
- Melt butter in a nonstick skillet over medium heat—you want it shimmering but not browning yet
- Dip and cook:
- Quickly coat each roll in egg mixture, place seam down in the pan, and turn until golden on all sides
- Sugar coat them:
- Roll them immediately in cinnamon sugar while they're hot—it only sticks properly when the surface is warm
Save My friend's dad, who never cooks anything more complicated than toast, tried these at my place and called me the next day for the recipe. He said his kids actually sat at the table together without fighting, which might be the highest endorsement I've ever received.
Making Them Ahead
You can roll them with the filling the night before and store them layered between parchment paper. Just skip the egg dip and sugar coating until morning—they'll keep their shape better and you can have fresh roll-ups in minutes.
Filling Swaps That Work
Nutella creates that chocolate hazelnut vibe that feels indulgent, while lemon curd cuts through the sweet coating with brightness. Peanut butter works surprisingly well too, especially with strawberry jam swirled in.
Serving Ideas
These shine on their own, but a drizzle of maple syrup takes them over the top. Fresh berries add tartness, and a scoop of vanilla ice cream turns them into dessert.
- Set up a dipping station with different fillings for a fun breakfast activity
- Use cookie cutters on flattened bread for fun shapes before rolling
- Keep them warm in a 200°F oven while you finish the batch
Save Make these once, and you'll find yourself craving them on lazy weekends forever.
Recipe Questions & Answers
- → What kind of bread works best for the roll-ups?
Soft white sandwich bread with crusts removed works best as it rolls easily and absorbs the egg mixture well.
- → Can I use fillings other than cream cheese or jam?
Yes, Nutella or fruit jams like strawberry, raspberry, or apricot add wonderful flavors and variations.
- → How do I prevent the roll-ups from unrolling while cooking?
Ensure the roll-ups are tightly rolled and place seam side down in the skillet to help them hold their shape.
- → What is the best way to cook the roll-ups evenly?
Cook them in batches over medium heat, turning frequently every 1–2 minutes to brown all sides evenly.
- → Can these roll-ups be reheated after storing?
Yes, reheat in an oven at 180°C (350°F) for a few minutes to restore their crispness and warmth.