Save It I used to make these on Saturday mornings when I had ten minutes and a craving that wouldn't wait. The bread would flatten under the rolling pin, the cream cheese would smear just right, and suddenly breakfast felt like a small celebration. They're sweet, warm, and gone before you realize you've eaten three.
I made a batch for my niece once and she held one in each hand, taking alternating bites like she'd discovered something magic. That image stuck with me. Sometimes the best recipes are the ones that make people smile without trying too hard.
Ingredients
- Soft white sandwich bread: The softer the better because it rolls without tearing, and removing the crusts makes them feel a little fancy even though they're not.
- Cream cheese: Softened cream cheese spreads like a dream and adds a subtle tang, but Nutella or jam work just as well if that's what you're craving.
- Eggs and milk: This simple custard base clings to the roll-ups and crisps up beautifully in the pan.
- Vanilla extract: A small splash makes everything taste warmer and more intentional.
- Cinnamon and sugar: The coating that turns these from good to can't stop eating, mixed fresh so it smells like a bakery.
- Butter: For frying, because nothing browns quite like butter and it makes the kitchen smell incredible.
Instructions
- Prep the bread:
- Flatten each slice gently with a rolling pin until it's thin and pliable. Don't press too hard or it'll tear, just enough to make it easy to roll.
- Fill and roll:
- Spread about half a tablespoon of cream cheese along one edge of each slice, then roll it up tightly like a little sleeping bag. The seam will seal as it cooks.
- Make the egg mixture:
- Whisk together eggs, milk, vanilla, and a pinch of salt in a shallow bowl. It should be smooth and pale yellow.
- Prepare the cinnamon sugar:
- Mix sugar and cinnamon in another bowl and set it near the stove so you can coat the roll-ups while they're still hot.
- Heat the pan:
- Melt a tablespoon of butter in a nonstick skillet over medium heat. Let it foam but not brown.
- Dip and cook:
- Dip each roll-up quickly in the egg mixture, turning to coat all sides, then place seam side down in the skillet. Cook in batches, turning every minute or two until golden on all sides.
- Coat in cinnamon sugar:
- While they're still hot, roll each one in the cinnamon sugar mixture until completely coated. The heat makes the sugar stick like magic.
- Serve warm:
- Pile them on a plate and watch them disappear.
Save It There's something about holding a warm roll-up in your hand, sugar still clinging to your fingers, that makes everything feel a little easier. They're not fancy, but they're exactly what you want when you want something sweet without the fuss.
Filling Variations
I've filled these with strawberry jam, Nutella, even leftover lemon curd once, and they all worked beautifully. The key is to keep the filling thick enough that it doesn't leak out during cooking. Fruit preserves with big chunks are especially good because they soften and get jammy inside.
Storage and Reheating
These are best eaten right away, but leftovers can be stored in the fridge and reheated in a 180°C (350°F) oven for a few minutes. They won't be quite as crisp, but they'll still taste good. I've never had any last long enough to test freezing, but I imagine they'd hold up fine.
Serving Suggestions
I like to serve these with fresh berries on the side or a drizzle of maple syrup if I'm feeling extra. They're also perfect for packing in lunchboxes or handing to someone on their way out the door.
- Try dipping them in melted chocolate for a dessert version.
- Serve with a dusting of powdered sugar instead of cinnamon sugar for a softer sweetness.
- Pair with coffee or hot chocolate for a cozy breakfast moment.
Save It These roll-ups have saved me on rushed mornings and slow weekends alike. I hope they become one of those recipes you reach for without thinking, the kind that just works.
Recipe FAQs
- → What breads work best for roll-ups?
Soft white sandwich bread with crusts removed works best for easy rolling and a tender texture.
- → Can I use fillings other than cream cheese or jam?
Yes, Nutella, fruit preserves, or other smooth spreads can be used for different flavor profiles.
- → How do I prevent roll-ups from unrolling while cooking?
Make sure to roll tightly and place seam side down in the skillet to keep them secured during cooking.
- → What is the purpose of dipping in the egg mixture?
Dipping coats the bread to create a custard-like exterior that crisps up beautifully when fried.
- → Can these roll-ups be reheated?
Yes, reheated in the oven at 180°C (350°F) for a few minutes helps maintain their crispness.