Cinnamon Sugar French Toast Roll-Ups
Soft bread rolled around gooey Cajeta caramel, dipped in egg, pan-fried golden, and rolled in cinnamon sugar – all in 20 minutes flat.
Equipment
- Rolling pin (or clean wine bottle)
- Sharp knife
- Small mixing bowl
- Whisk or fork
- 12-inch nonstick saute pan
- Spatula
Ingredients
For the Roll-Ups
- 8 slices soft white bread (not artisan or whole wheat)
- 8 tablespoons Cajeta (Mexican caramel sauce), or thick dulce de leche
- 2 large eggs
- 3 tablespoons milk (whole or 2%), or oat milk
- 0.5 teaspoon vanilla extract
- 3 tablespoons butter (salted or unsalted), for the pan
For the Coating
- 0.5 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prep the bread and filling:1. Cut the crusts off all 8 slices of bread with a sharp knife. Save crusts for breadcrumbs.2. Roll each slice flat with a rolling pin until about 1/4 inch thick – you should almost see through it.3. Spread 1 tablespoon of Cajeta on each slice, leaving a small border around the edges.4. Roll each one up tightly from the short end and place seam-side down on a plate.
- Cook the roll-ups:5. In a small bowl, whisk together eggs, milk, and vanilla until smooth.6. Melt butter in a large nonstick skillet over medium heat. Swirl to coat the bottom.7. Dip each roll-up in egg mixture, turning to coat all sides. Let excess drip off.8. Place roll-ups seam-side down in the hot butter. Cook about 1 minute per side until golden brown on all sides. Do not crowd the pan – work in batches of 4.9. While they cook, mix the sugar and cinnamon together in a shallow bowl.10. Remove each roll-up from the pan and immediately roll in cinnamon sugar while still hot. Serve warm.
Notes
Tips for success: Don't oversoak the bread – a quick 3-second dip per side is plenty. Keep heat at medium. Roll in cinnamon sugar immediately after frying for best stick. For make-ahead: prepare fully, cool, and store in fridge for up to 3 days or freeze for up to 3 months. Reheat in 350°F oven for 5 minutes (or 8-10 from frozen) or air fryer at 350°F for 3 minutes. The caramel center stays gooey even after reheating.