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Transform simple sandwich bread into decadent breakfast rolls filled with cinnamon sugar and dipped in French toast batter.
Essential Ingredients:
- White sandwich bread: Soft for rolling
- Brown sugar: Creates filling
- Quality cinnamon: Key flavor
- Fresh eggs: Makes rich batter
- Whole milk: Adds creaminess
- Vanilla extract: Enhances taste
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Detailed Instructions:
- Prepare Bread
- Remove crusts
- Flatten each slice gently
- Keep covered until ready
- Work one slice at a time
- Create Filling
- Mix brown sugar with cinnamon
- Brush bread with melted butter
- Sprinkle filling evenly
- Leave edge clean for sealing
- Roll and Dip
- Roll tightly from bottom
- Seal edges with gentle pressure
- Dip in French toast batter
- Let excess drip off
- Cook Until Golden
- Heat pan to medium
- Place seam side down
- Turn to brown all sides
- Roll in cinnamon sugar
Storage Tips:
Best served fresh. Can freeze uncooked rolls.
Perfect Pairings:
Serve with maple syrup and fresh fruit.
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Chef's Tips:
- Maintain medium heat
- Work in batches
- Keep rolls covered
- Don't oversoak in batter
Experience shows that proper rolling technique and careful heat control create the perfect breakfast treat.
Frequently Asked Questions
- → Why fresh bread?
- Rolls easier without breaking. Day-old bread crumbles.
- → Can I make ahead?
- Yes, freeze up to 1 month. Reheat in oven.
- → Best bread type?
- Soft white sandwich bread works best.
- → Why remove crusts?
- Rolls better and more even texture.
- → Serving suggestions?
- Maple syrup, powdered sugar, or extra cinnamon sugar.