Save My sister called one Sunday morning saying she'd overslept and had nothing ready for her kids' breakfast. I had soft bread, eggs, and jam sitting in my kitchen, so I improvised these roll-ups while she talked through the phone—golden, warm, and done in the time it took her coffee to cool. The kitchen smelled like cinnamon and butter, and by the time she hung up, I was already rolling them in sugar, wondering why I'd never thought of this before.
I brought a batch to my neighbor's house one morning when she was stressed about school drop-offs. Her daughter bit into one, got cinnamon sugar on her nose, and suddenly everything felt less hectic. That's when I realized these weren't just breakfast—they were a small way to turn someone's day around before it even started.
Ingredients
- 8 slices soft white sandwich bread, crusts removed: The crusts come off so the rolls stay tender and rollable without cracking—use bread that's fresh enough to bend without tearing.
- 4 tbsp cream cheese, softened: Cream cheese holds the roll together and adds richness, but jam works just as well if you want fruity brightness instead.
- 2 large eggs: These create the custardy coating that caramelizes into gold as they fry.
- 3 tbsp milk: Milk keeps the egg mixture light so the coating isn't thick or rubbery.
- 1/2 tsp vanilla extract: A small amount adds subtle warmth without making anything taste like dessert.
- Pinch of salt: Salt balances the sweetness and makes everything taste more intentional.
- 1/4 cup granulated sugar: This combines with cinnamon to coat the hot roll-ups immediately after cooking.
- 1 tsp ground cinnamon: Fresh cinnamon matters here—old cinnamon tastes dusty and flat.
- 2 tbsp unsalted butter, for frying: Use unsalted so you control the salt level, and have a bit extra nearby in case you need more for the second batch.
Instructions
- Flatten the bread:
- Use a rolling pin to gently press each slice until it's thin and pliable without tearing. This is the foundation—if the bread is too thick, it won't roll tightly.
- Fill and roll:
- Spread about half a tablespoon of filling along one edge of each slice, then roll from that edge tightly toward the opposite side. The seam should be on the bottom when you place it in the pan.
- Make the egg mixture:
- Whisk eggs, milk, vanilla, and salt in a shallow bowl until completely combined. This is your custardy coating, so stir it well.
- Combine your coating:
- Mix sugar and cinnamon in a separate bowl—having it ready means you can coat the roll-ups immediately after they leave the skillet while they're still hot and the sugar sticks.
- Heat the butter:
- Let 1 tablespoon of butter melt in a nonstick skillet over medium heat until it's foaming and smells nutty. This is your signal that the pan is ready.
- Coat and pan-fry:
- Dip each roll-up quickly in the egg mixture—just enough to coat all sides without soaking it—then place seam-side down in the hot butter. The quick dip is key; oversoak and they become soggy instead of custardy.
- Cook until golden:
- Turn every minute or so with tongs or a spatula, cooking until all sides are a deep golden brown. This usually takes 3 to 4 minutes total per batch. Add a bit more butter if the pan looks dry.
- Sugar coat immediately:
- The moment they come out of the pan, roll them in the cinnamon sugar mixture while they're still hot. The heat helps the sugar stick and slightly dissolve into a sweet crust.
- Serve right away:
- Eat them warm while the outside is crispy and the inside is still soft.
Save I once made these for a friend who'd been having a rough week. She took one bite, closed her eyes, and didn't say anything for a moment. Then she said, "This tastes like someone cares," and I realized she was right—there's something about warm, sugared bread that says care in a language everyone understands.
Filling Ideas Beyond the Basics
Cream cheese and jam are reliable, but I've learned that Nutella fans will be thrilled, and peanut butter mixed with a drizzle of honey adds a different kind of indulgence. Ricotta sweetened with a touch of honey and lemon zest feels more refined if you're serving them to guests. The key is not overfilling—too much and it leaks out as the roll-up cooks, making a mess in the pan. Stick to about half a tablespoon per roll, and you'll stay in control.
Storage and Reheating
Leftovers keep in an airtight container for a day, though they're honestly best eaten fresh. To reheat, pop them in a 180°C (350°F) oven for a few minutes until they're warm again and the outside re-crisps slightly. I've never had to reheat them because someone always finds them and eats them before I get the chance to store anything, but the option is there.
Why This Works as Breakfast and Snack
These roll-ups fall into that magical category of foods that work any time of day—sweet enough for dessert, substantial enough for breakfast, and fancy enough to impress without requiring any real skill. Kids love them because they're handheld and taste like a treat. Adults love them because they're nostalgic and quick. The portability means you can pack them for picnics, eat them while driving, or set them on a plate for a casual gathering.
- Make a double batch and freeze the uncooked roll-ups, then thaw and cook them whenever you need instant warmth.
- Serve them with a dusting of powdered sugar instead of cinnamon sugar for a different mood.
- A small cup of warmed maple syrup or chocolate sauce on the side turns them into something almost fancy.
Save These roll-ups have become my go-to when I want to feed people something that feels special but doesn't require planning or fancy ingredients. They're proof that sometimes the most memorable meals come from working with whatever you have on hand.
Recipe FAQs
- → What kind of bread works best?
Soft white sandwich bread with the crusts removed is ideal for flattening and rolling without breaking.
- → Can I use other fillings besides cream cheese?
Yes, fruit jams or Nutella are delicious alternatives that complement the cinnamon sugar coating.
- → How do I prevent the roll-ups from falling apart during cooking?
Press the bread slices flat before rolling tightly and ensure they’re fully coated in the egg mixture to help hold their shape.
- → What’s the best way to cook these roll-ups?
Fry them in butter over medium heat, turning every 1–2 minutes until golden brown on all sides for even cooking.
- → Can these be reheated after cooking?
Yes, reheat in the oven at 180°C (350°F) for a few minutes to retain warmth and texture.