Cream cheese, fresh strawberries, milk, eggs, and cinnamon sugar—these Strawberry Cream Cheese French Toast Roll Ups are like breakfast in a cozy bakery.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, so real talk: this recipe happened on a Sunday morning when I was nursing a mild hangover from a backyard BBQ. The fridge was looking sad—some slightly shriveled strawberries, half a loaf of sandwich bread, and a block of cream cheese that had seen better days. I remember thinking, “Alright, self—time to improvise.” Thirty minutes later, my toddler was jumping up and down asking for more, and my partner (with morning bed hair and all) nearly cried from happiness. That, my friend, is the magic of Strawberry Cream Cheese French Toast Roll Ups.
Why You’ll Love This Strawberry Cream Cheese French Toast Roll Ups Recipe?
Picture this: soft, sweet, creamy on the inside, golden and just-crispy on the outside—I mean, it’s like eating your favorite bakery roll but without the line. These roll ups? They’re customizable, easy, and kind of fun to assemble (let’s be real—shaking strawberries into cream cheese feels like being five again). And even you, yes you, can do it before coffee. No judgment if you eat three in a row… I’ve done it.
Ingredient Notes:
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Bread – I go classic white sandwich bread because it flattens and rolls well. But hey, brioche works if you’re feeling fancy.
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Cream Cheese – Always soften it a bit. Nothing worse than tearing bread because the cheese’s too cold.
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Strawberries – Fresh, juicy ones are best. But freezer trips happen—just thaw and drain well.
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Eggs + Milk – Basic French toast dream team. I always sneak in a splash of vanilla for that cafe vibe.
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Cinnamon + Sugar – The cozy duo. Wakes everything up.
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Powdered Sugar – Absolutely optional, but let’s be real… it’s worth it.
How To Make Strawberry Cream Cheese French Toast Roll Ups?
Step 1: Wash and chop the strawberries. I always snack on the rejects—that’s half the fun.
Step 2: Soften your cream cheese (10 seconds in the microwave—seriously!), then mix in powdered sugar until smooth. Taste it—dangerously tasty.
Step 3: Cut the crusts off bread, roll it flat, spread cream cheese on one edge. Use about a teaspoon or two—don’t drown the bread.
Step 4: Sprinkle chopped strawberries over the cheese, roll it up starting at the cheese end so it sticks like edible duct tape.
Step 5: Whisk eggs, milk, cinnamon, sugar, and a dash of vanilla (if you fancy)—makes the dip. Heat a nonstick pan.
Step 6: Quickly dip each roll into the egg mix—don’t soak. Then place seam-side down in the pan. Brown each side, rolling until they’re golden all around.
Final Step: Pile them up, dust with powdered sugar, add any leftover strawberries, and serve hot. Try not to inhale them all.
Want To Save This Recipe?
Storage Options:
These don’t last—usually. But if you’ve got leftovers (props), store in an airtight container in the fridge for up to 2 days. Reheat in an oven or toaster oven so they stay crispy. Microwave? Meh, they get soggy and nobody wants that.
Variations and Substitutions:
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Fruit swaps: Banana, blueberry, peach—your call.
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Spread swaps: Nutella, peanut butter, lemon curd… yes, seriously.
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Bread swaps: Gluten‑free bread works—just be gentle when rolling.
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Sugar swaps: Maple syrup, honey, brown sugar—whatever sweet vibe you’re feeling.
What to Serve with Strawberry Cream Cheese French Toast Roll Ups?
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A strong latte or black coffee—breakfast goals.
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Side of crispy bacon or breakfast sausage for salty contrast.
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A bowl of yogurt + granola for a pseudo-wellness twist.
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Extra whipped cream if you’re in a party mood. Why not?
Frequently Asked Questions:
Can I prep ahead?
Sure! Roll them at night, dip and cook in morning. Just don’t dip too early or they get soggy.
Freezer-friendly?
Sort of, but they get kinda limp after thawing. Fresh is best.
No powdered sugar?
Skip it or drizzle maple syrup. Still delicious, promise.
So, that’s the full scoop on Strawberry Cream Cheese French Toast Roll Ups—your new breakfast champion. I’d love to know: will you go sweet, savory, nutty? Share your twist, tag me if you post it, or just come back and tell me how many you ate. Can’t wait to hear what you think!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Cream Cheese French Toast Roll Ups
Ingredients
- 12 slices white sandwich bread crusts removed
- 4 oz cream cheese softened
- ½ pint fresh strawberries rinsed, stemmed, and finely chopped
- 2 large eggs
- ½ cup whole milk
- 3 tsp granulated sugar divided
- ¼ tsp ground cinnamon
- ¼ cup powdered sugar for garnish
- 1 tsp vanilla extract optional, for added flavor
Instructions
Prepare the Filling
- Begin by washing and stemming the strawberries. Chop them finely and set aside. In a small microwave-safe bowl, warm the cream cheese for approximately 10 seconds to soften. Stir in the powdered sugar until smooth and well combined.
Assemble the Roll Ups
- Using a rolling pin, flatten each slice of bread until thin. Spread approximately one teaspoon of the sweetened cream cheese mixture along one edge of the bread slice. Place a small spoonful of chopped strawberries on top of the cream cheese.
Roll the Bread
- Starting at the edge with the filling, gently roll each bread slice into a tight cylinder. Ensure the seam is on the bottom to prevent unrolling.
Make the Egg Mixture
- In a shallow bowl, whisk together the eggs, milk, 2 teaspoons of the granulated sugar, ground cinnamon, and vanilla extract if using. Set aside.
Cook the Roll Ups
- Preheat a nonstick skillet over medium heat. Lightly grease if desired. Dip each roll up quickly into the egg mixture, ensuring it is coated on all sides, then place seam-side down into the pan. Cook each roll for 2–3 minutes, turning until all sides are golden brown and slightly crisp.
Serve and Garnish
- Transfer the cooked roll ups to a serving plate. Sprinkle with the remaining 1 teaspoon of granulated sugar or powdered sugar and garnish with any leftover chopped strawberries. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
