Cinnamon Roll French Toast Roll-Ups in Your Pressure Cooker
A delightful breakfast mashup that combines the best of cinnamon rolls and French toast in one delicious bite!
Equipment
- 1 Rolling pin
- 1 Sharp knife
- 1 Non-stick skillet
- 1 Shallow bowl
- 1 Measuring spoons
Ingredients
Main ingredients
- 10 slices White sandwich bread soft kind for easy rolling
- 3 tablespoons Butter melted, for cinnamon sugar paste and frying
- 3 tablespoons Brown sugar
- 2 tablespoons Ground cinnamon
- 3 Large eggs
- 1 tablespoon Milk
- ½ teaspoon Ground cinnamon for French toast coating
- ½ teaspoon Vanilla extract
- 2 to 3 tablespoons Butter for frying
Instructions
Instructions
- Trim crusts off bread slices and flatten each slice using a rolling pin.
- In a small bowl, mix the melted butter, brown sugar, and 2 tablespoons cinnamon to form a paste. Spread on each flattened bread slice.
- Roll each slice tightly and seal the edge by pressing down gently.
- In a shallow bowl, whisk together the eggs, milk, ½ teaspoon cinnamon, and vanilla extract.
- Heat a skillet over medium heat and add 1 tablespoon of butter.
- Dip each roll-up in the egg mixture, coating completely, and place seam-side down in skillet.
- Cook each roll-up for 2–3 minutes total, turning often to brown all sides evenly.
- Serve hot with powdered sugar or syrup if desired.
Notes
Use fresh, soft bread for best rolling. Don’t oversoak in egg mixture. Keep heat at medium to prevent burning. Can be made ahead and reheated. Freezes well for up to 1 month.