Best Cinnamon Roll



  • 12 slices of white bread, crusts removed
  • butter for greasing the pan

Cream Cheese Topping:

  • 1 ½ tablespoon unsalted butter
  • 4 tablespoon cream cheese
  • 2 ½ tablespoon powdered (icing) sugar
  • ¼ teaspoon vanilla extract

Cinnamon Filling:

  • 6 tablespoon unsalted butter
  • 4 tablespoon brown sugar
  • 2 tablespoon cinnamon powder

Egg Mixture:

  • 1 egg
  • 3 tablespoon milk

For Coating:

  • ¼ cup caster sugar
  • 2 teaspoon cinnamon powder


  • Combine all ingredients for the cream cheese topping together and mix thoroughly, and set aside. Repeat this step for the cinnamon filling.
  • Prepare the egg mixture by slightly beating the egg and adding milk to it. Mix well.
  • Combine caster sugar and cinnamon powder in a plate and set aside.
  • Remove crusts from the white bread slices and with the help of a rolling pin, roll up the bread flat.
  • Spread ½ to ¾ tablespoon worth of cinnamon filling onto the bread and roll up. You do not need anything to help this stick together as the filling will do that for you.
  • In a non-stick pan, heat a little butter on a low to medium heat. Dip the roll ups into the egg mixture and place on the frying pan. We do about 4 to 5 at a time depending on the size of the pan.
  • Keep turning the french toast every 30 to 45 seconds or until slightly golden brown on one side.
  • Remove from pan when every side is down (should take you 2 to 3 minutes at most) and immediately put them in the coating mixture prepared early.
  • Serve with cream cheese glaze as a topping or for dipping.


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