Nutella French Toast Roll Ups

Every time I make these Nutella French Toast Roll Ups, the kitchen smells like a Saturday morning. Cinnamon and warm Nutella and buttery bread all at once, and it pulls people out of their rooms before the first batch is even done.

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This was a regular at my house during sleepovers when my kids were growing up. They would wander into the kitchen asking what smelled so good, grab one off the plate before it even cooled down, and dip it straight into maple syrup like a little breakfast stick. I have made these more times than I can count, and I have never once had leftovers. I cannot wait to make them for grandkids someday.

Here is what I know after making these so many times: the bread is everything. Use soft sandwich bread. Stale bread or anything thick-cut will crack the second you try to flatten it, and the whole thing falls apart. The other thing that matters is how long you dip. Get each roll coated in the egg mixture and move it straight to the pan. If it sits, the bread gets too soft and the roll unravels while it cooks.

If you love fun, hand-held breakfasts like these, my Churro French Toast Rolls are another big family favorite. And if you want something you can prep the night before and bake in the morning, my Baked French Toast is the one I keep coming back to.

Key Ingredients

• Soft white sandwich bread. This is the most important choice in the whole recipe. The bread needs to be soft enough to flatten without cracking and pliable enough to roll up tightly. Stale bread or thick-cut bread will split the moment you try to work with it. Fresh, standard sandwich bread every time.
• Nutella. Use about 1/2 tablespoon per slice. It sounds like a small amount, but Nutella loosens as it heats up. Too much and it starts leaking out into the pan. The right amount stays warm and creamy inside the roll.
• Egg and milk mixture. One large egg, 1/4 cup milk, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract. The vanilla is worth including. It rounds out the custard and adds a little depth beyond straight egg and milk. Whisk until there are no egg streaks.
• Butter. Three tablespoons, cooked over medium heat, not high. The butter is what gives the outside that golden finish and that smell coming from the pan. High heat will brown the outside before the inside has time to warm through.
• Cinnamon sugar. Mix 3 tablespoons of sugar with 1 teaspoon of cinnamon and have it ready right next to the stove before you start cooking. Those rolls need to go straight from the pan into the cinnamon sugar.

How to Make Nutella French Toast Roll Ups

Step 1: Prep the bread. Trim the crusts, then use a rolling pin to flatten each slice to roughly half its original thickness. The bread should feel soft and pliable. If it cracks, it is too dry to roll.

Step 2: Fill and roll. Spread Nutella across each flattened slice, keeping it away from the edges. Roll tightly from one end and set aside seam side down.

Step 3: Mix the egg custard. Whisk the egg, milk, sugar, and vanilla together in a shallow bowl until fully combined. No egg streaks.

Step 4: Mix the cinnamon sugar. Stir the cinnamon and sugar together in a separate shallow bowl and set it right next to the stove. You will need it the second the rolls come off the heat.

Step 5: Cook the roll-ups. Melt the butter in a nonstick pan over medium heat. Dip each roll in the egg mixture to coat all sides, then place seam side down in the pan. Cook about 2 minutes per side, turning until all sides are golden and slightly crisp. Work in batches if your pan is small.

Step 6: Coat and serve. The second each roll-up comes out of the pan, roll it through the cinnamon sugar. Serve warm with maple syrup.

Storage

Store leftover roll-ups in an airtight container in the fridge for up to 4 days.

To reheat, put them in a 350°F oven for about 10 minutes. The oven gets the crispy exterior back in a way the microwave does not. If you use the microwave, heat in 30-second intervals until warmed through, and know they will be softer.

Frequently Asked Questions

More Breakfast Recipes You’ll Love

• Overnight French Toast
• French Toast Waffles
• French Toast Casserole
• Cinnamon Roll Casserole

Video

4.62 from 42 votes

Nutella French Toast Roll Ups

Author — Jennifer Fishkind

Serves — 8

These Nutella French Toast Roll Ups are a tested family favorite that disappears fast. Soft sandwich bread gets filled with warm Nutella, dipped in a cinnamon egg custard, and cooked in butter until golden. Roll them straight into cinnamon sugar and serve with maple syrup on the side.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Ingredients

 

• ▢ 8 slices white or wheat bread
• ▢ 4 tablespoons Nutella
• ▢ ¼ cup milk
• ▢ 1 large egg (or 2 medium eggs)
• ▢ 2 tablespoons sugar
• ▢ ¼ teaspoon pure vanilla extract
• ▢ 3 tablespoons sugar
• ▢ 1 teaspoon cinnamon
• ▢ 3 tablespoons butter
• ▢ Maple syrup for serving (optional)

Instructions

 

• Trim the crusts off the bread. With a rolling pin, roll each slice of bread until flattened.
  8 slices white or wheat bread
• Spread each slice of bread with a layer of Nutella (about 1/2 tablespoon per slice), and tightly roll up the bread slices.
  4 tablespoons Nutella
• In a small shallow bowl, whisk together the milk, egg, sugar and vanilla. Set aside.
  ¼ cup milk, 1 large egg, 2 tablespoons sugar, ¼ teaspoon pure vanilla extract
• In a separate small shallow bowl, mix together the sugar and cinnamon and set aside.
  3 tablespoons sugar, 1 teaspoon cinnamon
• In a large nonstick saute pan over medium heat, melt the butter. Dip each Nutella French Toast roll-up in the milk and egg mixture. Place the roll-ups in the pan and cook for about 2 minutes, turning them as needed until they are golden brown and slightly crisp on all sides. Repeat until all the roll-ups are sauteed.
  3 tablespoons butter
• Immediately after removing the roll-ups from the saute pan, roll them through the cinnamon-sugar mixture until all sides are coated. Serve them warm with some maple syrup on the side.
  Maple syrup for serving (optional)

Jenn’s Notes

Storage: 

Leftovers keep well in an airtight container in the fridge for up to four days.

When it comes to reheating, the oven is the better move. Ten minutes at 350°F brings that crispy outside back in a way the microwave just can’t. If the microwave is all you’ve got, go in 30-second bursts until they’re warmed through, just know the texture will be softer.

Tips:

• Bread matters more than you’d think. Go fresh, go soft. That pliability is what lets the slices flatten and roll without splitting down the middle. Stiff, day-old bread will fight you the whole way.
• Nutella: less is more. A thin spread, about half a tablespoon, is plenty. It melts and loosens with the heat, so what starts as “just enough” can quickly become a leaky mess if you got heavy-handed.
• Work fast in the egg mixture. Dunk, coat, and get it in the pan. This isn’t a soak situation, even sixty seconds of sitting is too long. The bread will drink up too much liquid and fall apart the moment it hits the heat.
• Sugar them while they’re hot. The moment each roll comes out of the pan, straight into the cinnamon sugar it goes. That warm, slightly tacky surface is the whole reason the coating sticks. Cool them down first and you’ll end up with bare rolls and sugar on your counter.

 

Nutrition Info

Calories: 198kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 169mg | Potassium: 90mg | Fiber: 1g | Sugar: 14g | Vitamin A: 179IU | Vitamin C: 0.01mg | Calcium: 79mg | Iron: 1mg

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