Cinnamon Sugar Roll-Ups

Crispy, golden, buttery little rolls of soft white bread coated in a sweet cinnamon sugar crust that caramelizes beautifully in the pan — a simple, nostalgic, irresistible treat that takes minutes to make and tastes like a cross between a churro and a cinnamon roll. Perfect for breakfast, brunch, or dessert and impossible to eat just one of.

INGREDIENTS

• 12 slices soft white sandwich bread, crusts removed
• 0.5 cups unsalted butter, melted
• 0.75 cups granulated sugar
• 2 teaspoons cinnamon
• 0.25 teaspoons nutmeg
• 8 ounces cream cheese, softened (optional, for filling)
• 3 tablespoons powdered sugar (optional, for filling)
• 0.5 teaspoons vanilla extract (optional, for filling)

STEPS

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Set aside.
2. Make the cinnamon sugar: In a shallow bowl or plate, stir together the granulated sugar, cinnamon, and nutmeg until evenly combined. Set aside.
3. Make the cream cheese filling (optional): Beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and fluffy. Set aside. This filling takes the roll-ups from simple to extraordinary — highly recommended.
4. Flatten the bread: Using a rolling pin, roll each slice of crustless bread flat — as thin as possible without tearing. The thinner the bread the crispier and more delicate the finished roll-up.
5. Fill and roll: If using the cream cheese filling, spread a thin, even layer over each flattened bread slice all the way to the edges. Starting from one short edge, roll each slice into a tight, firm log. Press the seam lightly to seal.
6. Dip in butter and coat: Dip each rolled log into the melted butter, turning to coat completely on all sides. Roll immediately in the cinnamon sugar mixture, pressing gently so the sugar adheres evenly and generously to every surface.
7. Bake: Place the coated roll-ups seam-side down on the prepared baking sheet, spacing about 1 inch apart. Bake at 375°F for 15–18 minutes until deeply golden, crispy, and caramelized all over. For extra caramelization broil on high for the final 1–2 minutes — watch closely.
8. Cool slightly and serve: Let the roll-ups cool on the baking sheet for 3–5 minutes before serving — they will be extremely hot straight from the oven and the caramelized sugar coating needs a moment to set and crisp. Serve warm.

NOTES Tips: The softer and more pliable the bread the better — fresh, soft sandwich bread flattens and rolls without cracking. Day-old or slightly stale bread is more likely to crack when rolled. Rolling the bread as flat as possible before filling and rolling is the most important step — thick bread produces a doughy, bready roll-up rather than the thin, crispy, caramelized result you are after. The cream cheese filling is optional but transforms these from a simple snack into something genuinely special — the tangy, creamy filling against the sweet, crispy exterior is extraordinary. Make sure to coat every surface completely in butter before rolling in the cinnamon sugar — any uncoated spot will not caramelize and will look pale and unfinished. These are best eaten warm and fresh — the caramelized crust softens quickly as they cool but they can be revived in a 375°F oven for 5 minutes or in an air fryer at 375°F for 3 minutes. For a fun variation add a smear of Nutella, peanut butter, or jam before rolling.