Ingredients
Equipment
Method
- Combine the granulated sugar and ground cinnamon in a shallow bowl or on a small plate. Stir them together until the color is completely even, with no white patches. Set this aside for rolling at the end.
- Trim the crusts off each slice of bread, then use a rolling pin to press each slice flat to about 1/4 inch thick or less. The bread should feel thin, pliable, and easy to roll.
- In a shallow dish, whisk together the eggs, milk, and vanilla until smooth and slightly foamy. This will be the custard dip for the roll-ups.
- Starting from one short edge, roll each flattened slice of bread into a tight little log. Press the seam gently against the roll to help it stay closed. If adding a filling, spread it thinly before rolling and keep it away from the edges.
- Melt the butter in a non-stick skillet over medium heat. Dip each roll-up into the egg mixture, turning to coat all sides for only a few seconds. Place them seam-side down in the skillet first. Cook for about 2 minutes, then turn gently to brown all the way around, cooking for about 6 to 8 minutes total, until deeply golden and slightly firm on the outside.
- As soon as the roll-ups come out of the pan, while still hot, roll each one through the cinnamon sugar mixture so the coating sticks. Serve right away while warm and slightly crispy.
Notes
Roll the bread tightly so the roll-ups stay closed while cooking. Use medium heat instead of high heat to prevent burning before the inside sets. Work in small batches so the roll-ups brown instead of steam. Roll them in cinnamon sugar immediately after cooking while they are still hot so the coating sticks well. For variations, add a thin layer of cream cheese and jam, peanut butter and banana, Nutella, or apple pie-style filling before rolling.