Cinnamon Roll French Toast Roll-Ups Recipe
These Cinnamon Roll French Toast Roll-Ups are sweet, fluffy, and packed with cinnamon goodness. They’re incredibly easy to make using pre-made cinnamon rolls, making them a perfect weekend treat. It’s like eating French toast, but with a fun twist!
Ingredients:
- 1 can (8-count) refrigerated cinnamon rolls (with icing)
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional, for extra cinnamon flavor)
- 2 tablespoons butter (for cooking)
- Powdered sugar, for dusting
- Maple syrup or your favorite syrup, for serving
Instructions:
1. Prep the Cinnamon Rolls:
- Open the can of cinnamon rolls and unroll each one, then gently flatten them with a rolling pin or your hands. This will make them easier to roll up and cook later.
- Once flattened, set them aside. Keep the icing that comes with the cinnamon rolls, as you’ll use it later for drizzling.
2. Make the French Toast Coating:
- In a shallow bowl, whisk together 2 eggs, 1/4 cup milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon (optional). This will be your French toast batter.
3. Roll Up the Cinnamon Rolls:
- Take each flattened cinnamon roll and roll it back up tightly, creating a mini cinnamon roll that is ready to dip into the French toast batter.
4. Cook the Roll-Ups:
- In a skillet or griddle, heat 2 tablespoons of butter over medium heat.
- Once the butter is melted and the skillet is hot, dip each rolled-up cinnamon roll into the egg mixture, making sure it is fully coated. Amish Peanut Butter Cream Pie
- Place the cinnamon roll into the skillet and cook for 2-3 minutes per side until golden brown and crispy on the outside. Continue cooking until all roll-ups are done.
5. Drizzle and Serve:
- Once cooked, remove the cinnamon roll French toast roll-ups from the skillet and place them on a serving plate.
- Drizzle the icing from the cinnamon roll can over the top of the roll-ups, or you can serve them with powdered sugar and syrup for an extra sweet touch.
Why You’ll Love These Cinnamon Roll French Toast Roll-Ups:
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Sweet and Savory: These roll-ups combine the best of both worlds—cinnamon rolls and French toast, creating a deliciously sweet breakfast treat.
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Quick and Easy: Using store-bought cinnamon rolls makes this recipe super quick and easy to prepare, which is great for busy mornings or special occasions like brunch.
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Fun and Kid-Friendly: The rolled-up shape makes them fun to eat, especially for kids. They’ll love dipping them in syrup or drizzling on the icing.
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Customizable: You can experiment with adding different toppings like fresh fruit, whipped cream, or chocolate chips for even more flavor.
Tips for the Best Cinnamon Roll French Toast Roll-Ups:
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Flatten the Cinnamon Rolls: Make sure to flatten the cinnamon rolls before rolling them up again to make it easier to dip them into the egg mixture and cook them thoroughly.
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Heat the Skillet Properly: Make sure the skillet is hot and the butter is melted before adding the roll-ups. This helps them cook evenly and get crispy on the outside.
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Add Toppings: Try adding fresh fruit like strawberries, blueberries, or banana slices on top for added texture and freshness.
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Make It Extra Sweet: For even more sweetness, you can add a bit of sugar to the egg mixture or drizzle with caramel sauce.
FAQs:
Q: Can I use homemade cinnamon rolls for this recipe?
- Absolutely! If you have a homemade cinnamon roll recipe, you can use that instead of the refrigerated kind. Just make sure to flatten the rolls before dipping them.
Q: Can I prepare these ahead of time?
- These are best served fresh, but you can prep the cinnamon rolls the night before by flattening them and rolling them up. Keep them in the fridge and cook them the next morning.
Q: Can I freeze these French toast roll-ups?
- Yes! You can freeze them after they’re cooked. Let them cool, then wrap them in plastic wrap or foil and freeze for up to a month. Reheat in the microwave or oven.
Q: Can I make these without eggs?
- You can substitute the eggs with a mixture of milk and cornstarch (about 1 tablespoon cornstarch for every 1/4 cup milk) if you need an egg-free version. It may alter the texture a little but still delicious!