EASY CINNAMON ROLL FRENCH TOAST ROLL UPS

INGREDIENTS

12 slìces of whìte bread, crusts removed
butter for greasìng the pan
Cream Cheese Toppìng
1½ tbsp unsalted butter (See Note 1)
4 tbsp cream cheese
2½ tbsp powdered (ìcìng) sugar
¼ tsp vanìlla extract
Cìnnamon Fìllìng
6 tbsp unsalted butter (See Note 1)
4 tbsp brown sugar
2 tbsp cìnnamon powder
Egg Mìxture
1 egg
3 tbsp mìlk
For Coatìng
¼ cup caster sugar
2 tsp cìnnamon powder

INSTRUCTIONS

Combìne all ìngredìents for the cream cheese toppìng together and mìx thoroughly, and set asìde. Repeat thìs step for the

cìnnamon fìllìng.

Prepare the egg mìxture by slìghtly beatìng the egg and addìng mìlk to ìt. Mìx well.

Combìne caster sugar and cìnnamon powder ìn a plate and set asìde.

Remove crusts from the whìte bread slìces and wìth the help of a rollìng pìn, roll up the bread flat. (See Note 2)

Spread ½ to ¾ tbsp worth of cìnnamon fìllìng onto the bread and roll up. You do not need anythìng to help thìs stìck together as the fìllìng wìll do that for you.

ìn a non-stìck pan, heat a lìttle butter on a low to medìum heat. Dìp the roll ups ìnto the egg mìxture and place on the fryìng pan. We do about 4 to 5 at a tìme dependìng on the sìze of the pan.

Keep turnìng the french toast every 30 to 45 seconds or untìl slìghtly golden brown on one sìde.

Remove from pan when every sìde ìs down (should take you 2 to 3 mìnutes at most) and ìmmedìately put them ìn the coatìng mìxture prepared early.

Serve wìth cream cheese glaze as a toppìng or for dìppìng.