Save on Pinterest There's something about the smell of cinnamon and butter hitting a hot skillet that makes a lazy morning feel suddenly intentional. I discovered these roll-ups by accident, really—I had soft bread going stale and cream cheese in the fridge, and I thought, why not treat breakfast like a little indulgence? The first batch emerged golden and puffy, and my kids devoured them before I could even plate them properly. Now they're my go-to when I want something that looks fancier than it actually is, but tastes like pure comfort.
I made these for a surprise breakfast before my partner had to leave for an early shift, and the whole kitchen smelled so good that they came back from getting ready just to eat one warm. It became this tiny ritual—on mornings when I wanted to say something without words, these roll-ups appeared on the plate. That's when I knew they'd crossed from recipe into something that mattered.
Ingredients
- Soft white sandwich bread, crusts removed: Use the kind that's almost pillowy—it rolls without cracking and soaks up the egg mixture like a dream without falling apart.
- Cream cheese, softened: If it's cold, it won't spread easily and your rolling becomes a frustration; let it sit out for a few minutes first.
- Eggs, milk, vanilla, and salt: This custard mixture is your golden ticket—the vanilla makes it smell restaurant-quality, even though you're making it in your pajamas.
- Cinnamon and sugar: Mix them in a shallow bowl so coating happens in seconds when your roll-ups are hot and ready.
- Unsalted butter: Use real butter here; it browns beautifully and adds a nutty depth that margarine just can't match.
Instructions
- Flatten the bread gently:
- Use a rolling pin to press each slice until it's about half its thickness, working slowly so you don't tear it. This makes rolling easier and helps the bread soak up more of that eggy goodness.
- Spread and roll with intention:
- About half a tablespoon of filling per slice is the sweet spot—too much and it squishes out the sides, too little and you lose that creamy surprise in the middle. Press the roll seam-side down as you go.
- Whisk your custard base:
- Combine eggs, milk, vanilla, and salt in one shallow bowl; in another, mix cinnamon and sugar. Having everything prepped means you won't fumble when the butter's already hot.
- Heat your skillet properly:
- Medium heat is your friend here—too hot and the outside burns before the inside cooks, too cool and they don't get that golden crust. Let the butter foam gently before you start.
- Dip and sear with confidence:
- Dunk each roll-up quickly in the egg mixture—you want it coated but not soggy—then lay it seam-side down in the hot skillet. You'll hear a satisfying sizzle.
- Turn for even color:
- Every minute or two, give each roll-up a gentle turn with tongs so all sides turn that deep golden brown. This takes about 3 to 4 minutes total per batch.
- Coat while they're still warm:
- The moment they come out of the pan, roll them in your cinnamon sugar—the heat helps it stick and caramelize just slightly at the edges.
Save on Pinterest I'll never forget watching my nephew—who usually picks at food—inhale three of these without even pausing for breath. He looked up and said, "This is fancy," and somehow that captured exactly what these roll-ups do. They make an ordinary Tuesday morning feel like a celebration, which is maybe the best trick a simple breakfast can pull off.
The Filling Game
Cream cheese is my default, but I've learned that the filling you choose completely changes the personality of the dish. Nutella turns them into a dessert breakfast that feels slightly sinful, while jam adds bright fruitiness that cuts through the richness. I've even tried almond butter mixed with honey, which sounds weird but works beautifully. The rule I follow is simple: make sure whatever you use spreads easily at room temperature, or you'll spend half your time wrestling with it on the bread.
Timing and Temperature Matter
The first time I made these, I rushed through the cooking and ended up with pale, slightly soggy disappointments. What changed everything was respecting the heat and the time—medium is genuinely the magic number, not a suggestion. Once you nail that rhythm of dipping, placing, turning, and removing, you can make a full batch in less time than it takes to pour coffee. The whole process becomes almost meditative, actually.
Beyond the Basic Recipe
These roll-ups are a blank canvas, and I've enjoyed experimenting with different finishes and presentations over the years. Sometimes I drizzle chocolate or caramel sauce across the plate for visual drama, other times I keep them pure and simple. If you're making these ahead—which you can—reheat them gently in a 350°F oven for just a few minutes so the outside crisps back up without drying out the inside.
- Try pairing them with a dusting of powdered sugar instead of cinnamon sugar for a more delicate finish.
- Serve alongside fresh berries or a dollop of whipped cream to make them feel even more special.
- Prep the roll-ups the night before and refrigerate them; just dip and cook fresh in the morning for maximum comfort.
Save on Pinterest These roll-ups have become my answer to the question "what's for breakfast?" when I want to feel like I've done something a little bit special. They're simple enough that anyone can make them, but they taste like you tried, which might be the whole point of breakfast anyway.
Recipe Questions & Answers
- → What fillings work best for these roll-ups?
Soft cream cheese, fruit jams like strawberry or raspberry, and even Nutella add delicious variety and moisture.
- → How do I prevent the bread from tearing when rolling?
Gently flatten bread with a rolling pin to make it more pliable and easier to roll without ripping.
- → Can I make these ahead of time?
They are best enjoyed fresh but can be reheated in a 350°F oven for a few minutes before serving.
- → What is the purpose of dipping in the egg mixture?
The egg mixture helps create a golden, slightly crispy coating while adding flavor and moisture.
- → How should I store leftovers?
Wrap leftovers tightly and refrigerate; reheat gently to maintain texture and warmth.