Soft toast bread, sweet Nutella, and a fragrant blend of sugar and cinnamon create simple breakfast rolls with a crispy exterior and a tender center. They’re perfect with your morning coffee or as a sweet addition to a weekend brunch.
This recipe can be made from just a few basic ingredients. Simply remove the crusts from the bread slices, roll them out, spread with filling, and roll up tightly. After dipping them in eggs and milk, fry the rolls in butter and coat them in cinnamon sugar while still warm. You can easily adjust the amount of Nutella and butter to your taste.
What you will need
- 8 slices of toast bread,
- 2 eggs,
- 4 tablespoons of milk,
- Nutella to taste,
- 2 tablespoons ground cinnamon,
- 3 tablespoons sugar,
- butter to taste.
Step-by-step preparation:
1. Removing the crusts: First, cut off all the crusts from the bread slices. This will give you soft, pliable slices that are easier to roll out and shape, and the edges won’t get in the way.
2. Rolling out the bread: Place each prepared slice on your work surface and use a rolling pin to flatten it. Work carefully so the bread is evenly thin and can be rolled tightly around the chocolate filling.
3. Preparing the egg mixture: Crack 2 eggs into a bowl, add 4 tablespoons of milk, and whisk together thoroughly. The mixture should be smooth and even so the prepared rolls can be easily coated.
4. Mixing the cinnamon sugar: On a separate plate, mix 3 tablespoons of sugar with 2 tablespoons of ground cinnamon. Spread the mixture across the plate so you can easily coat the fried rolls on all sides.
5. Filling and rolling: Spread Nutella to taste over the rolled-out bread slices. Then roll them up tightly into neat rolls. When spreading, leave a little space at the edges so the filling doesn’t squeeze out while rolling.
6. Dipping and frying: Dip each roll into the prepared egg and milk mixture. Heat some butter in a pan, add the coated rolls, and fry them until crispy. Turn them while frying so they brown evenly on all sides.
7. Coating and serving: Transfer the finished French toast rolls straight from the pan into the cinnamon sugar mixture and coat them thoroughly. Serve as a sweet breakfast or brunch, ideally with coffee.
How to shape the rolls tightly
Roll out the bread slices really flat so they become more pliable and hold their shape better when rolled. Spread Nutella in a moderate layer to taste, and roll each slice tightly from one end to the other.
Handle the rolls gently when dipping so they don’t unravel. Coat them evenly with the egg mixture, but don’t let them soak too long. This way, they’ll be ready for immediate frying in butter.
How to achieve a crispy surface
Place the rolls in a pan with hot butter and turn them as they fry. They’re ready when the surface is golden and crispy. The original recipe doesn’t specify an exact time, so go by the appearance and texture of the toast.
Transfer them to the cinnamon sugar while still warm. This helps the mixture stick better and gives each roll a sweet, strongly cinnamon layer.
Final tip
You can adjust the amount of Nutella depending on how sweet and richly filled you want your rolls. When serving, you can leave them whole or cut them into smaller pieces. They’re best enjoyed freshly made as a breakfast or brunch with coffee.
