The strawberry french toast roll ups recipe below turns sliced bread, cream cheese, and strawberries into handheld breakfast rolls that crisp up in the pan. You flatten the bread, spread a filling, roll it tight, and dip it in egg before cooking. The result is a warm, lightly sweet bite with a soft center and toasted edges that works for a weekday breakfast or a relaxed weekend plate.
What makes this version reliable is the order of steps and the pan temperature. Rolling the bread before dipping keeps the filling inside, and cooking over steady heat gives you an even crust without burning the sugar in the coating. You don’t need special equipment beyond a skillet and a rolling pin or a flat glass. If you enjoyed this, our french roast is worth trying next. Making this strawberry french toast roll ups at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Strawberry French Toast Roll Ups
- They use pantry bread and fresh or frozen strawberries, so you can make them without a store run.
- The rolled shape stays neat on the plate and is easier for kids to hold than open-faced toast.
- You control the sweetness by choosing jam and powdered sugar amounts instead of a heavy syrup.
- They cook in one skillet in under 15 minutes, which keeps the morning simple.
Ingredients You’ll Need
- 8 slices soft white sandwich bread, crusts removed
- 4 oz cream cheese, softened to room temperature
- 1/2 cup strawberry jam
- 1 cup fresh strawberries, hulled and diced small
- 2 large eggs
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
- 2 tbsp unsalted butter
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp powdered sugar, for finishing
Ingredient Substitutions
Soft white sandwich bread: Replace with an equal number of soft brioche slices if you want a richer, more tender roll. Brioche browns faster because of its higher sugar and fat content, so watch the pan and lower the heat by a notch. The rolls will taste slightly buttery and hold the filling just as well. The strawberry french toast roll ups works well for weeknight cooking when time is limited.
Strawberry jam: Use an equal amount of strawberry sauce reduced until thick, or another berry jam. A looser sauce can make the bread soggy, so cook it down first or use less. Flavor stays berry-forward but slightly less sweet than jam. Storing leftover strawberry french toast roll ups correctly keeps it tasting good for days.
Cream cheese: Swap with an equal amount of mascarpone for a milder, silkier filling. Mascarpone is softer and can squeeze out during rolling, so keep portions small. The tang drops and the center reads more like a light custard. For the best results with this strawberry french toast roll ups, read through all the steps before starting.
Whole milk: Use an equal amount of half-and-half for a richer egg dip. The coating will brown a touch quicker and taste creamier. No change to cook time is needed if the heat stays steady.
Step-by-Step Instructions
- Cut the crusts off all 8 bread slices. Lay each slice flat and roll it with a rolling pin until about 1/4 inch thick and even.
- Spread 1/2 oz softened cream cheese over each slice, leaving a 1/2 inch border at the edges. Add 1 tbsp strawberry jam and a few diced strawberries on top of the cheese.
- Roll each slice from the short end into a tight cylinder. Press the seam gently to seal so the filling stays in during dipping.
- Whisk the 2 eggs, 2 tbsp milk, and 1/2 tsp vanilla in a shallow bowl until smooth. Place the cinnamon and granulated sugar on a plate and stir to combine.
- Warm 1 tbsp butter in a 10 inch nonstick skillet over medium-low heat until it stops foaming. Dip one roll at a time in the egg, coating all sides, and set it seam-side down in the pan.
- Cook the rolls in batches for 5 minutes, turning every minute, until golden and crispy on all sides. Add the remaining butter between batches so the pan stays slick.
- Roll the cooked roll ups in the cinnamon sugar while still warm so it sticks. Repeat with the rest, then dust with powdered sugar and french toast style serve.
Pro Tips
Soften the cream cheese fully before spreading; cold cheese tears the thin bread and leaves bare spots. Thirty minutes on the counter is usually enough for a standard block.
Use a nonstick skillet so the sugar coating releases cleanly instead of scraping off the crust. A well-seasoned pan also helps the rolls keep their round shape.
Keep the filling away from the edges by a half inch so the seam seals with bare bread. A clean seam is what stops the jam from leaking into the pan.
Cook in a single layer and never crowd the pan, or the rolls steam instead of browning. Two batches in a 10 inch skillet is normal for eight rolls.
Common Mistakes to Avoid
Skipping the rolling step leaves thick bread that won’t seal and cooks unevenly. Flatten each slice so the roll holds together and the center heats through.
Dipping the roll before sealing lets egg run inside and makes the bread gummy. Always roll tight first, then dip the outside only.
Using high heat to rush the process burns the cinnamon sugar before the bread warms. Stay at medium-low heat for an even, toast-like crust.
Serving Suggestions
Plate the roll ups with extra diced strawberries and a small bowl of strawberry sauce for dipping. The added fruit keeps the plate bright against the sweet coating.
For a fuller breakfast, pair with scrambled eggs or a yogurt bowl so the meal isn’t only sugar. A cup of coffee or milk balances the cinnamon on the crust.
If you want a drink side, a strawberry mojito works for a brunch table, though it’s optional. Keep the rolls the centerpiece and the drink light.
Storage and Reheating
Cooled roll ups keep in an airtight container in the fridge for up to 3 days. The crust softens over time, so reheat rather than eat cold for the best texture.
Warm them in a 180°C / 350°F oven for 8 minutes until the outside crisps again. A skillet over medium-low heat also works if you want only a few pieces.
You can freeze for up to 2 months on a tray then bag them. Reheat from frozen in the oven at 180°C / 350°F for 12 minutes until hot in the middle.
Recipe Variations
Nutty Version
Add 1 tbsp finely chopped toasted almonds to the filling with the strawberries. The nuts add crunch and a mild toast note that pairs with the cinnamon sugar. Expect a slightly firmer center from the added bits.
Chocolate Version
Spread 1 tsp Nutella under the jam before rolling for a chocolate-strawberry roll. The chocolate softens from the pan heat and makes the inside richer. Reduce the powdered sugar finish so it isn’t overly sweet.
Low-Sugar Option
Use sugar-free jam and skip the cinnamon sugar coating, finishing with just powdered sugar. The rolls taste lighter and the crust stays pale. You lose some crunch but keep the fruit and cream cheese contrast.
Savory Spin
Swap jam and strawberries for sliced ham and a thin cheese layer, then dip and cook the same way. The result is a breakfast roll with a salty center instead of sweet. Watch the heat so the cheese melts without the outside burning.
Strawberry French Toast Roll Ups Recipe
Description
These strawberry French toast roll ups turn soft bread, cream cheese, and strawberries into warm handheld rolls with a soft center and toasted edges. They cook in one skillet in under 15 minutes, making them perfect for a weekday breakfast or relaxed weekend plate.
Ingredients
Instructions
-
Remove crusts and flatten
Cut the crusts off all 8 bread slices using a knife on a clean board. Lay each slice flat and roll it with a rolling pin until about 1/4 inch thick and even so the bread seals well when rolled.
-
Spread filling on bread
Spread 1/2 oz softened cream cheese over each flattened slice, leaving a 1/2 inch border at the edges. Add 1 tbsp strawberry jam and a few diced strawberries on top of the cheese, keeping the filling away from the borders so the seam seals with bare bread.
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Roll bread into cylinders
Roll each slice from the short end into a tight cylinder using your hands. Press the seam gently to seal so the filling stays in during dipping and does not leak into the pan.
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Prepare egg and sugar mixes
Whisk the 2 eggs, 2 tbsp milk, and 1/2 tsp vanilla in a shallow bowl until smooth for the dip. Place the 3 tbsp granulated sugar and 1 tsp ground cinnamon on a plate and stir to combine for the coating.
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Heat skillet with butter
Warm 1 tbsp butter in a 10 inch nonstick skillet over medium-low heat until it stops foaming. The pan should be evenly coated and warm but not browned before adding rolls.
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Dip and pan-cook rolls
Dip one roll at a time in the egg, coating all sides, and set it seam-side down in the pan. Cook the rolls in batches for 5 minutes, turning every minute, until golden and crispy on all sides; add the remaining butter between batches so the pan stays slick.
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Coat in cinnamon sugar
Roll the cooked roll ups in the cinnamon sugar while still warm so it sticks to the surface. The warmth from the rolls helps the sugar adhere and form a light sweet crust.
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Finish and serve
Repeat with the rest of the rolls, then dust with 2 tbsp powdered sugar before serving. Serve French toast style while warm so the center stays soft and the edges crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 110mg37%
- Sodium 380mg16%
- Total Carbohydrate 48g16%
- Dietary Fiber 2g8%
- Sugars 28g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cooled roll ups keep in an airtight container in the fridge for up to 3 days; reheat in a 180°C oven for 8 minutes until the outside crisps again.
- Make ahead: Soften cream cheese fully at room temperature for 30 minutes before spreading to avoid tearing thin bread.
- Pro tip: Use a nonstick skillet so the sugar coating releases cleanly, and try our easy french toast for a classic side.
- Reheating: Warm only the portion you will eat and do not reheat the same piece more than once for food safety.
