Strawberry Cheesecake French Toast Roll Ups: Your Brunch Game Just Leveled Up!
Hey there, brunch bestie! 👋 Emily here from Tasty Chow, your partner-in-crime for turning ordinary mornings into edible celebrations. Picture this: golden-brown pillows of bread hugging a luscious pink swirl of cream cheese and fresh strawberries, all rolled in cinnamon sugar that crackles with every bite. That’s the magic of these Strawberry Cheesecake French Toast Roll Ups! Forget standing over the stove flipping pancakes—this is brunch reinvented: playful, portable, and packed with that dreamy cheesecake vibe you crave. Whether you’re wrangling hungry kiddos, hosting your squad, or treating yourself to a solo “yes queen” moment, these roll-ups transform basic ingredients into pure joy. They’re crispy outside, creamy inside, and guaranteed to make your taste buds do a happy dance. Ready to make mornings taste like a sunny weekend bakery run? Let’s grab our aprons and get rolling—literally!
When Grandma’s Apron Inspired My Cheesecake Obsession
Every time I dice strawberries for these roll-ups, I’m instantly transported to my grandma’s tiny, flour-dusted kitchen. Sunday mornings meant her legendary cheesecake—the kind with a crackly graham crust and berries piled high like jewels. I’d perch on a stool, “helping” (aka sneaking strawberry slices) while she’d whisper her secret: “Em, the magic’s in the cream cheese—room temp or bust!” Fast-forward to culinary school, where I became mildly obsessed with portable desserts. One sleepy brunch shift, I tried stuffing French toast with cream cheese filling… and it was a gluey disaster! But then? Lightbulb moment: What if I rolled it like a sushi handroll? I swapped pastry for pillowy bread, added grandma’s strawberries, and boom—these roll-ups were born. Now, they’re my edible hug to you: all the nostalgia of grandma’s cheesecake, minus the fork requirement. Pass the maple syrup, please!
Strawberry Cheesecake French Toast Roll Ups
Your Flavor Toolkit: Ingredients & Why They Shine
- 230g cream cheese, softened – Non-negotiable softness! Cold cream cheese = lumpy sadness. Tip: Cube it, leave it out for 1 hour, or microwave 10 seconds.
- 70g icing sugar – Dissolves silkily into cream cheese. Swap with powdered erythritol for low-sugar vibes.
- 8 large strawberries, finely diced – Chef’s secret: Pat ’em dry! Juicy berries make soggy rolls. Frozen? Thaw + drain first.
- 16 slices fresh sandwich bread – Slightly stale works BEST (less tearing!). Crusts off for tidy rolls. Brioche = extra luxury!
- 2 large eggs + 120ml milk – The golden bath! Whole milk = richest flavor. Almond milk works too.
- 4 tbsp granulated sugar + ½ tsp vanilla extract – Vanilla is your flavor backbone. Use the good stuff!
- 6 tbsp granulated sugar + 2 tsp cinnamon – The crackly crown. Add a pinch of nutmeg for warmth.
- 2–3 tbsp butter – For frying. Salted butter = flavor MVP here.
Why these rock together: Cream cheese brings tangy richness, strawberries cut through with bright acidity, and that cinnamon sugar? It’s the crispy-sweet hug your brunch deserves!
Let’s Roll: Step-by-Step with Chef Emily’s Pro Hacks
Step 1: Make the Filling (The Heart of the Operation!)
Whip softened cream cheese and icing sugar until smooth as jazz. Fold (don’t stir!) in dried strawberries—gentleness keeps them intact. HACK: Pipe filling using a zip-top bag (snip the corner!) for mess-free spreading.
Step 2: Bread Surgery & Rolling
Flatten slices with a rolling pin (or wine bottle!) until ¼-inch thin. Game-changer: Cover bread with damp paper towels for 2 minutes first—it prevents cracking! Spread 1 tbsp filling near one edge. Roll TIGHTLY like a mini burrito, seam-side down. PS: Squeeze gently—no filling escapees allowed!
Step 3: The Golden Bath
Whisk eggs, milk, sugar, and vanilla in a shallow dish. Chef’s warning: Don’t over-soak! Dip rolls for 3 seconds per side—soggy bread = sad rolls. Let excess drip off.
Step 4: Crispy Pan Magic
Melt butter in a nonstick pan over medium heat. Too hot? Sugar burns! Too low? Greasy rolls. Place rolls seam-side down first—this seals them shut. Rotate with tongs until GBD (Golden Brown Deliciousness) on all sides, ~2 minutes total. WORK IN BATCHES! Crowding = steamed rolls (no thanks).
Step 5: The Sugar Hug
Mix cinnamon sugar in a bowl. Roll warm toast immediately—heat makes the sugar stick! PRO TIP: Toss in a paper bag with sugar mix for even coating without mess.
Plate Like a Pro: Serving Up Joy
Slide these cuties onto a platter like edible jewels! Drizzle with warm maple syrup (the real stuff, please!) or for extra pizzazz, dust with powdered sugar. Sidekicks? Crispy bacon for salty-sweet bliss, or fresh berries for color. Presentation hack: Skewer 2-3 roll-ups with cute paper straws for grab-and-go perfection. Kids adore dunking them in little syrup ramekins—messy smiles guaranteed!
Mix It Up: 5 Tasty Twists
- Blueberry-Lemon Bliss: Swap strawberries for mashed blueberries + 1 tsp lemon zest.
- Nutella Swirl: Replace filling with Nutella + cream cheese (50/50 mix).
- Savory-Spicy Kick: Skip sugar. Fill with jalapeño cream cheese + crispy bacon bits.
- Dairy-Free Delight: Use vegan cream cheese + almond milk. Coconut oil instead of butter.
- Apple Pie Vibes: Sauté diced apples with cinnamon, mix into cream cheese filling.
Emily’s Kitchen Confessions & Evolutions
Okay, real talk: My first test batch looked like bread grenades exploded in my pan! Filling oozed everywhere, and I may have sworn at the rolling pin. But practice makes progress—now I prep filling the night before (genius for lazy Sundays). Over time, I learned: size matters. Too much filling? Burst rolls. Too little? Sad bread tubes. The sweet spot? 1 tbsp per slice. Also—confession—I sometimes add a splash of amaretto to the egg wash for grown-up flair (shhh!). These roll-ups even survived my niece’s “kiddo test”: she declared them “better than unicorns.” High praise!
Your Burning Questions, Answered!
Q: My rolls keep unraveling! Help?
A: Three fixes: 1) Press SEAM-SIDE DOWN first when cooking (heat seals it!). 2) Don’t overfill—1 tbsp max. 3) Use slightly stale bread; fresh bread springs back.
Q: Can I make these ahead?
A: Yes! Assemble rolls (unfried) and freeze in a single layer. When ready, thaw 15 mins, dip in egg mix, and cook. Filling keeps refrigerated 3 days.
Q: Why is my filling leaking everywhere?
A: Two culprits: 1) Wet strawberries—pat them bone-dry! 2) Over-soaking in egg wash. Quick dip = intact rolls.
Q: Air fryer friendly?
A: Absolutely! Spray rolls with oil, air fry at 375°F for 6-8 mins. Shake halfway. No cinnamon sugar coating—add it after!
Nutritional Nibbles (Per Roll)
Calories: ~120 | Carbs: 14g | Fat: 6g | Protein: 3g
Note: Values estimated. Add 30 cal per tbsp maple syrup.
Strawberry Cheesecake French Toast Roll Ups
- Total Time: 25 minutes
- Yield: 12 Rolls 1x
Description
Soft, creamy, and golden crisp—these Strawberry Cheesecake French Toast Roll Ups are a brunch dream come true! With a luscious cream cheese filling, juicy strawberries, and a sweet cinnamon-sugar finish, they’re as fun to eat as they are to make. Whip up a batch and turn an ordinary morning into something extra sweet.
Ingredients
Cheesecake Filling:
230g cream cheese, softened
70g icing sugar
8 large strawberries, finely diced
French Toast:
16 slices of fresh sandwich bread (crusts removed)
2 large eggs
120ml milk
4 tbsp granulated sugar
½ tsp vanilla extract
2–3 tbsp butter (for cooking)
Cinnamon Sugar Coating:
6 tbsp granulated sugar
2 tsp cinnamon
Optional: Maple syrup for dipping or drizzling
Instructions
Make the Filling
Mix softened cream cheese with icing sugar until smooth. Gently fold in diced strawberries. Set aside.
Assemble Roll Ups
Flatten each slice of bread with a rolling pin. Spread a spoonful of filling near one edge and roll tightly. Repeat with all slices.
French Toast Coating
In a shallow bowl, whisk together eggs, milk, sugar, and vanilla.
Cook the Rolls
Melt butter in a nonstick pan over medium heat. Dip each roll into the egg mixture, then cook in the pan, seam side down, turning until golden all around.
Cinnamon Sugar Finish
Immediately roll the warm toast in cinnamon sugar to coat.
Serve
Plate warm with a drizzle or dip of maple syrup if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 120 / Roll
- Fat: 6g / Roll
- Carbohydrates: 14g / Roll
- Protein: 3g / Roll
Final Thoughts: French Toast Roll-Up Royalty 👑🍓🧁
If brunch had a crown, these Strawberry Cheesecake French Toast Roll Ups would wear it proudly—with sprinkles, of course. They’re the perfect storm of crispy, creamy, fruity, and FUN—like if cheesecake and French toast had a brunch baby and sent it to charm school. Whether you’re flipping them on a sleepy Sunday, dazzling your brunch guests, or just reclaiming your Tuesday morning joy, these roll-ups turn basic ingredients into edible applause.
They’re also sneakily genius—easy to prep, super adaptable, and kiddo-approved (bonus: adults inhale them too). And let’s not ignore their star power on a brunch board or a birthday breakfast tray. Once you make them, you become that friend—you know, the one who “just casually whipped these up.”
So, next time you’re tempted by boring toast or boxed cereal, remember: you’re only 25 minutes away from bite-sized cheesecake happiness. Now go forth and roll up some magic—your brunch deserves it.
