Posted in Recipes on 12.12.2023
Cinnamon Toast Roll Ups
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 8 rolls Print recipe?
All the sugary, buttery flavours of French toast – in a roll! These easy to make cinnamon toast roll ups are a decadent treat, perfect for a weekend or Christmas breakfast or just when you fancy spoiling yourself.
I honestly think these cinnamon toast roll ups should be illegal. Food should NOT taste this good. Because when it does I eat all but one of them in less than half an hour. Why did I leave one? Well 7 french toast roll up things later I actually felt a little sick. Not something you should probably admit on a food blog but there it is. I physically couldn’t stop myself from shovelling them in one after the other. Until the point where I just couldn’t anymore.
These aren’t for people who don’t love sweet, sugary, buttery, cinnamon things. But they most definitely are for those that do.
They’re crisp on the outside while the middles remain a little chewy – THE perfect combination. And the cinnamon sugar coating is simply donut sugary goodness. You know, where you can’t help but lick your lips with a satisfied smile.
How to make French toast roll ups:
Mix the softened butter with the sugar, cinnamon and nutmeg.
Trim the crusts off the bread (use these for breadcrumbs and store in the freezer for the future!) then use a rolling pin to roll out each slice of bread as thinly as you can.
Divide the spiced butter mixture between the bread slices and spread each slice on one side so it’s completely covered. Roll each one up tightly, with the butter on the inside, like a mini Swiss roll.
In a bowl, whisk together the milk, ground flax, cornflour and baking powder until no lumps of cornflour remain.
On a plate mix together the cinnamon and sugar for the coating.
Heat a small piece of butter in a large frying pan. Dip the bread roll ups in the milk mixture, turning so they’re well coated then place in the pan. I cooked 4 at a time, but if your pan is big enough you can cook all 8 at once.
Cook over a medium/high heat, turning the rolls so that they turn that lovely golden colour on all sides.
Once cooked dip them in the sugar and cinnamon mixture, rolling them so they’re well covered. Yes this bit is excessive but so so worth it for that crisp, sugary bite!
Allow to cool for just a minute before digging in. I absolutely promise you, you will love these and there will be arguments about who gets the last one!
Looking for even more delicious vegan breakfast ideas? Try these:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Cinnamon Toast Roll Ups
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 8 rolls
For the rolls:
- 4 tablespoons (60g) vegan butter – softened
- 1/3 cup (50g) light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 8 slices thick white sliced bread
For the milk ‘batter’:
- 1/2 cup (120ml) plant milk
- 1/8 cup (15g) cornflour
- 1 teaspoon ground flax seeds
- 1/4 teaspoon baking powder
- 1 tablespoon (15g) vegan butter
- 3 tablespoons caster sugar
- 1 + 1/2 teaspoons cinnamon
- Mix the softened butter with the sugar, cinnamon and nutmeg
- Trim the crusts off the bread then use a rolling pin to roll out each slice of bread as thinly as you can
- Divide the spiced butter between the bread slices and spread each slice on one side so it's completely covered. Roll each one up tightly, with the butter on the inside, like a mini Swiss roll
- In a bowl whisk together the milk, ground flax, cornflour and baking powder until there's no lumps of cornflour
- On a plate mix together the cinnamon and sugar for the coating
- Heat the 1 tablespoon (15g) butter in a large frying pan. Dip the bread roll ups in the milk mixture, turning so they're well coated then place in the pan. How many you cook at once is up to you (or size of pan!)
- Cook over a medium/high heat, turning the rolls so they evenly brown on all sides until they're a lovely golden colour all over
- Once cooked dip them in the sugar and cinnamon mixture, rolling them so they're well covered
- Allow to cool for a couple of minutes before digging in!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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