Cinnamon Roll French Toast and Sausage Roll-Ups are the perfect sweet and savory breakfast combination. Served with some warm maple syrup, these delightful dunkables are easy to make and sure to please everyone at the table.
- Griddle or pan that can be placed on a stovetop
- Medium-sized bowl
- ½ a cup of sugar plus 2 tbsp. of cinnamon (mixed together)
- 1 tbsp. of soft butter
- 6 to 8 bread slices
- 1 pack of sausage of choice
For the Batter
- 3 regular eggs
- ¼ a cup of milk
- 1 tsp. of vanilla
- 2 tsp. of cinnamon
- 1 tsp. of nutmeg
- 1 tsp. of allspice
1. Start by preparing the batter by whisking everything together in the medium-sized bowl and then set it aside.
2. Then grab your bread slices and place them one by one on a cutting board. Cut the crusts all around.
3. Next, using a rolling pin, flatten the bread as much as you can, but be careful not to tear it.
4. With a butter knife, gently spread the butter on your bread slices. The butter should be at room temperature to make this step easier for you.
5. Then take your cinnamon and sugar mixture and sprinkle it on top of the butter bread slices.
6. Place one sausage on the edge of each bread slice and gently roll it up.
7. Pinch the ends together to make sure the sausage doesn’t slip out when you’re cooking it.
8. Dip each of the rolls in the batter you’ve previously set aside and place them in a clean place. Do this with all your rolls before moving on to the next step.
9. Put your skillet or pan on the griddle and melt some butter.
10. Once the butter is melted, place the cinnamon rolls on the pan. Make sure you don’t put all of them at once, because you’re going to have to cook each of them on all sides, and having a crowded pan makes it complicated.
11. With a pair of cooking tongs, turn the roll on each side to brown on all sides.
12. Once cooked, you can choose to top the rolls with extra cinnamon, confectionary sugar, or even fresh or preserved fruit.
13. Serve your cinnamon roll French toast roll-ups with some warm maple syrup for dunking and enjoy.