Mix melted butter, brown sugar, and 2 tbsp cinnamon until it forms a thick, spreadable paste.
3. Spread & Roll
Lay each flattened slice flat.
Evenly spread the cinnamon mixture over the surface, leaving a ¼-inch border around the edges to prevent oozing.
Starting from one long edge, roll up tightly like a jelly roll.
Press the seam lightly to seal.
4. Prepare the Custard Dip
In a shallow bowl or pie plate:
Whisk together eggs, milk, ½ tsp cinnamon, and vanilla extract until smooth and frothy.
5. Cook the Roll-Ups
In a large skillet over medium heat:
Melt 1–2 tbsp butter.
Dip each roll-up into the egg mixture, turning to coat all sides—but don’t soak too long (5–10 seconds max).
Place seam-side down in the skillet to help them hold shape.
Cook 2–3 minutes total, gently rotating with tongs to brown all sides evenly.
6. Serve Warm & Delicious
Transfer to a plate.
Dust with powdered sugar, drizzle with maple syrup, or even add a swirl of cream cheese frosting for true cinnamon roll vibes.
Serve immediately while warm and fragrant.
You Must Know
Use fresh, soft bread —stale slices crack when rolled.
Don’t oversoak in egg mix —they’ll fall apart. Quick dip only!
Seal the seam well —press gently so filling doesn’t leak.
Keep heat steady —low and slow wins here.
Let sit 1 minute after cooking —helps filling set slightly.
Storage Tips
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days.
Reheat in toaster oven or air fryer (350°F for 5–7 mins) for best texture. Microwave works but softens crust.
Freeze uncooked or cooked: Wrap individually and freeze up to 1 month. Thaw and reheat in oven.
Ingredient Substitutions
White bread
Brioche, challah, or whole wheat
For richer or healthier option
Brown sugar
Coconut sugar or maple syrup (reduce butter)
Natural alternatives
Milk
Almond, oat, soy, or water
Dairy-free version
Eggs
Flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
Not ideal, but works in a pinch
Butter
Ghee or coconut oil
For dairy-free option
Serving Suggestions
Serve on a platter with syrup for dipping.
Great for breakfast bars or baby showers.
Double the batch and freeze half for future comfort.
Pair with fruit salad or yogurt for balance.
Cultural Context
Born from American love of both cinnamon rolls and French toast, this recipe blends two breakfast icons into one playful dish. Inspired by “monkey bread” and stuffed French toast, it honors tradition while embracing creativity. Found at brunch tables and family kitchens alike, it’s proof that sometimes, the best ideas come from asking: “What if we rolled it?”
Pro Tips
Double the recipe? Yes—perfect for crowds.
Make ahead: Assemble rolls and refrigerate overnight. Cook fresh in the morning.
Want more filling? Add mini chocolate chips or crushed pecans before rolling.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use frozen bread?
A: Not recommended—thawed bread is often soggy and hard to roll.
Q: Why did mine fall apart?
A: Likely soaked too long in egg or rolled too loosely. Seal well and dip briefly.
Q: Is this gluten-free?
A: Only if using GF bread. Results may vary due to texture differences.
Q: Can I bake them instead?
A: Yes! Place on greased baking sheet, brush with butter, and bake at 375°F for 12–15 mins, flipping halfway.
Q: Can I air fry them?
A: Absolutely! Spray with oil and air fry at 360°F for 6–8 mins, shaking halfway.
Allergy Information
