Equipment Needed
- Rolling pin
- Small bowls (for the fillings and coatings)
- Sharp knife
- Small skillet or non-stick pan
- Whisk or fork
- Pastry brush (optional, but helpful)
- Tongs or a thin spatula
Step-by-Step Instructions
First, we prepare the canvas. I use a rolling pin to gently flatten each slice of bread until it’s thin and pliable. This step is non-negotiable—if the bread is too thick, it won’t roll without breaking. I then spread a thin, even layer of the softened cream cheese over each slice, going all the way to the edges. In a separate bowl, I mix the brown sugar and cinnamon with my fingers, breaking up any lumps. I sprinkle this sweet mixture evenly over the cream cheese. Now, for the roll: starting at one end, I roll the bread up as tightly as I can, like a little swiss roll. The cream cheese acts as the glue. I place the seam side down and repeat with the rest. I found that doing all the rolling first creates a nice assembly line.
Next, it’s time for the bath. In a shallow dish, I whisk together the egg, milk, and that all-important vanilla extract until it’s completely smooth and pale yellow. I gently roll each bread roll-up in this mixture, ensuring it’s fully coated but not soaking so long it becomes soggy. I let the excess drip off back into the bowl. While I do this, I melt the butter in my skillet over medium heat. Here’s a timing mistake I learned from: let the butter melt and get a little foamy, but don’t let it brown yet. If the pan is too hot, the outside will burn before the inside warms through.
Now, for the transformative cook. I place the roll-ups seam-side down in the buttery skillet. I cook them in batches to avoid crowding the pan—this is key for getting an even, golden crust. I let them sizzle for about 1-2 minutes per side, using my tongs to carefully turn them until they’re golden brown on all sides, including the ends. The smell at this point is absolutely divine. You’ll hear a faint sizzle and see the sugar starting to caramelize. I transfer them to a plate as they finish.
Finally, the finishing touch. While they’re still warm, I roll each golden-brown roll-up in the cinnamon-sugar coating I prepared earlier. This step is what gives them that classic, sparkling cinnamon roll exterior. I’ve tried adding the sugar before cooking, but trust me, doing it after creates the perfect textured crunch without the risk of burning the sugar in the pan. The warmth of the roll-ups helps the sugar adhere beautifully.(See the next page below to continue…)