Save I was rushing through a Saturday morning when my daughter asked if we could make something fun for breakfast. I had twenty minutes and a loaf of bread that needed using. That's when I remembered these little roll-ups—crispy on the outside, sweet and warm inside, ready before the cartoons ended. They turned a chaotic morning into something we still talk about.
The first time I brought these to a brunch potluck, I watched three adults stand over the plate, quietly eating five each without making eye contact. One friend asked for the recipe twice before I even sat down. Now I keep a batch in the freezer for emergencies, which in my house means any morning that starts with someone saying theyre still hungry.
Ingredients
- Soft white sandwich bread: The squishier the better, it rolls without tearing and soaks up egg like a sponge.
- Cream cheese: Softened is key, cold cream cheese will rip the bread, and nobody has time for that.
- Eggs and milk: This is your custardy coat, the vanilla makes it smell like a bakery opened in your kitchen.
- Cinnamon sugar: Mix it fresh so the cinnamon doesnt clump, it clings better when the roll-ups are hot.
- Butter: Unsalted lets you control the sweetness, and it browns beautifully without burning.
Instructions
- Flatten the bread:
- Press each slice gently with a rolling pin until its thin and pliable. If it tears a little, just overlap the edges and keep going.
- Fill and roll:
- Spread your filling along one edge, then roll tightly like a sleeping bag. The seam will seal itself once it hits the pan.
- Whisk the egg mixture:
- Combine eggs, milk, vanilla, and a pinch of salt until smooth. This takes ten seconds and makes all the difference.
- Prep the cinnamon sugar:
- Stir sugar and cinnamon in a shallow bowl. Set it near the stove so you can toss the roll-ups while theyre still hot.
- Heat the skillet:
- Melt butter over medium heat until it foams but doesnt brown. Too hot and the outside burns before the inside warms through.
- Dip and cook:
- Roll each piece quickly through the egg mixture, then lay seam side down in the pan. Turn every minute or two until all sides are golden and crispy.
- Coat in cinnamon sugar:
- The second they leave the pan, roll them in the sugar. The heat makes it stick like magic.
Save 
Save My son once ate four of these standing at the counter, still in his pajamas, and declared it the best thing Id ever made. I didnt tell him it was the easiest. Some kitchen wins are worth keeping quiet.
Filling Ideas That Actually Work
Strawberry jam gives you that classic diner vibe, Nutella turns them into dessert, and peanut butter with a drizzle of honey makes them filling enough to power through a morning. I once used leftover lemon curd and it tasted like a fancy pastry. If the filling is spreadable and not too wet, it will work.
How to Reheat Without Losing the Crunch
The microwave will make them chewy, so use the oven at 180°C (350°F) for about five minutes. They come out warm and the cinnamon sugar gets a little crackly again. I line them on a baking sheet and flip them halfway through so both sides crisp up evenly.
Make-Ahead and Freezer Notes
You can roll and fill them the night before, keep them covered in the fridge, then dip and cook in the morning. For freezing, cook them fully, let them cool, then freeze in a single layer before bagging. Reheat straight from frozen in the oven, they taste like you just made them.
- Label the bag with the date, they keep for about a month.
- Dont freeze them coated in sugar, add that after reheating.
- Stack parchment between layers so they dont stick together.
Save 
Save These little roll-ups have saved more mornings than I can count, and theyve never once felt like effort. Make them once and theyll become the thing everyone asks for again.
Kitchen Questions
- → What types of fillings work best for these roll-ups?
Cream cheese and fruit jams such as strawberry, raspberry, or apricot are ideal for a balance of creaminess and sweetness.
- → How should the bread be prepared before rolling?
Remove the crusts and gently flatten each slice with a rolling pin to make rolling easier and ensure even cooking.
- → What is the cooking method for the roll-ups?
Dip the roll-ups in an egg mixture, then cook in a nonstick skillet with butter over medium heat until golden on all sides.
- → Can these roll-ups be made ahead of time?
They are best enjoyed fresh but can be reheated in a 180°C (350°F) oven for a few minutes without losing texture.
- → How is the cinnamon sugar coating applied?
Immediately after frying, roll the hot roll-ups in a mixture of granulated sugar and ground cinnamon for a sweet, crunchy finish.