Masters of kitchen
Why You’ll Love Strawberry French Toast Roll-Ups
Imagine waking up to the aroma of warm cinnamon, golden toast, and sweet strawberries bubbling in cream cheese—Strawberry French Toast Roll-Ups are exactly that little morning joy. These handheld delights are like if French toast and strawberry cheesecake had a brunch baby—sweet, creamy, slightly crisp, and irresistibly fun to eat.
What makes them a hit? For starters, they look fancy but come together in minutes. All you need is a few pantry staples, a non-stick pan, and some fresh strawberries to transform plain sandwich bread into something brunch-worthy. They’re perfect for weekend breakfasts, Mother’s Day brunches, or lazy Sunday treats.
Kids love the bite-sized, dippable format. Adults love that they’re easy to customize or make ahead. And let’s not forget—they’re freezer-friendly, making them a smart choice for busy mornings.
Serve them up with maple syrup, powdered sugar, or a dollop of whipped cream for a meal that feels special without the stress. Once you try them, you’ll understand why people can’t stop making (and sharing!) these online.
What Are Strawberry Stuffed French Toast Roll-Ups?
French Toast Roll-Ups are a clever twist on classic French toast, offering all the flavor in a neater, more playful package. Instead of slices, you flatten soft sandwich bread, fill it with something creamy and sweet—like cream cheese and fresh strawberries—then roll it up like a taquito.
Once rolled, they take a quick dip in an eggy custard (just like regular French toast) and then sizzle in a hot pan until golden and crispy on the outside, warm and melty inside.
They’re easier to serve, less messy to eat, and totally portable—perfect for kids’ breakfasts, brunch buffets, or even dessert trays. Plus, because each one is individually filled and cooked, you can make different flavor combos in a single batch.
In short, these roll-ups are a simple way to add some fun, variety, and wow-factor to your usual breakfast routine.
Ingredients for the Best Strawberry Breakfast Roll-Ups
Here’s everything you need to make Strawberry French Toast Roll-Ups—most of it’s probably already in your kitchen:
The Perfect Bread for French Toast Roll-Ups
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Use soft white sandwich bread—the kind that’s fluffy and easy to roll.
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Brioche or potato bread also works well for a richer taste.
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Avoid crusty, thick slices—they’ll crack when rolled.
Filling
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Cream cheese: Softened for easy spreading. Regular or whipped both work.
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Fresh strawberries: Diced small for easy rolling.
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Optional: Add a touch of sugar to macerate the berries if they’re not sweet enough.
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Want a twist? Add a swipe of Nutella, jam, or peanut butter under the cream cheese.
Custard Coating
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2 large eggs
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¼ cup milk (any kind)
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½ tsp cinnamon
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1 tsp vanilla extract
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Whisk until smooth for a creamy, sweet coating.
Toppings
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Powdered sugar
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Maple syrup
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Fresh strawberries or whipped cream (optional but fun!)
Tip: Let the cream cheese come to room temperature before spreading—it’ll save you time and bread tears.
How to Make Strawberry French Toast Roll-Ups (Step-by-Step)
Step 1: Flatten the Bread
Start by trimming the crusts off each slice of soft white bread. Use a rolling pin (or the back of a glass) to gently flatten each slice. This makes them easier to roll and gives them that signature swirl.
Step 2: Add the Filling
Spread a thin layer of softened cream cheese over one side of the bread. Add a small spoonful of finely chopped strawberries at one end—don’t overfill or it’ll be hard to roll.
Optional: Add a drizzle of Nutella or strawberry jam for extra flavor.
Step 3: Roll Them Up
Starting at the strawberry-filled end, roll the bread tightly into a cigar-like shape. Press gently to seal.
Pro Tip: Use a dab of cream cheese at the end of the roll to “glue” it shut.
Step 4: Dip in Custard
In a shallow bowl, whisk together eggs, milk, cinnamon, and vanilla. Gently roll each bread log in the custard until coated—don’t let them soak too long, or they’ll get soggy.
Step 5: Cook Until Golden
Heat a non-stick skillet over medium heat with a bit of butter or oil. Place roll-ups seam-side down and cook, turning frequently, until all sides are golden brown—about 2–3 minutes per side.
You’ll know they’re ready when the outside is crisp and golden, and you can smell that cinnamon-vanilla aroma wafting through the kitchen.
Serve warm with powdered sugar, maple syrup, or a side of berries for dipping.
Best Type of Bread to Use
Soft, thin white bread is the gold standard for French toast roll-ups. Why? It flattens easily, rolls without cracking, and soaks up custard like a sponge without falling apart.
Avoid anything with a tough crust or large holes—think artisan loaves or sourdough—as they won’t give you that smooth, rollable texture.
Want to make it healthier? You can try whole wheat or gluten-free bread, but make sure it’s soft and flexible. If it cracks when rolled, microwave it for 5–10 seconds to soften.
Fresh vs. Frozen Strawberries
Fresh strawberries are ideal—they’re bright, juicy, and hold their shape in the roll-up. Just hull and dice them small so they fit snugly inside the bread.
But if frozen berries are all you have, no worries! Just thaw them first and drain off any excess liquid. Too much moisture can lead to soggy roll-ups that fall apart during cooking.
Tip: Pat frozen strawberries dry with a paper towel before adding to your filling. You’ll get the flavor without the mess.
Flavor Variations for Cream Cheese French Toast Rolls
One of the best things about Strawberry French Toast Roll-Ups is how easy they are to customize. Once you master the basic technique, you can play with flavors to suit your cravings or what’s in your pantry.
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Strawberry Nutella Roll-Ups: Swap out the cream cheese for a generous smear of Nutella before adding strawberries. The result? A rich, chocolatey treat that tastes like dessert for breakfast.
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Peanut Butter & Strawberry: Think PB&J—but warm, rolled, and crisp. Peanut butter gives you protein and creaminess, while strawberries add that sweet-tart contrast.
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Strawberry Banana: Add thin banana slices alongside the strawberries. They caramelize slightly as they cook and make the roll-up extra indulgent.
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Cream Cheese + Jam Swirl: No fresh fruit? No problem. Swirl a bit of strawberry jam into your cream cheese and spread it on thick.
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Bold Tip: Mix finely chopped strawberries directly into softened cream cheese ahead of time. This makes assembling faster, neater, and easier for kids to help with!
Get creative with seasonal fruits or holiday twists (hello, cranberry-orange in December!). The possibilities are endless once you’ve got the base down.
How to Serve Your Strawberry French Toast Roll-Ups
Strawberry French Toast Roll-Ups are delicious all on their own—but a few extras can turn them into a full-on brunch experience.
Sweet Toppings
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Maple syrup is a classic—drizzle it warm right before serving.
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Powdered sugar adds a light, bakery-style finish.
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For a touch of indulgence, add whipped cream, Greek yogurt, or even a dollop of mascarpone.
Savory Pairings
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Balance the sweetness by serving with crispy bacon, breakfast sausage, or scrambled eggs.
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A side salad or roasted veggies works if you’re serving these for brunch or lunch.
Drinks to Serve
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A glass of fresh orange juice adds brightness.
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Pair with iced coffee, chai latte, or a refreshing matcha for a café vibe at home.
Set it all out family-style and let everyone create their perfect plate—it’s a guaranteed crowd-pleaser.
Storing and Reheating Strawberry Roll-Ups the Smart Way
Want to enjoy these roll-ups on busy mornings? Here’s how to plan ahead:
Make-Ahead
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Assemble the roll-ups (without cooking), cover, and refrigerate overnight.
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When ready, dip in custard and cook fresh for best texture.
Storing Leftovers
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Let cooked roll-ups cool completely before storing.
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Refrigerate in an airtight container for up to 3 days.
Reheating Tips
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Reheat in a toaster oven or air fryer at 350°F for 5–7 minutes until crispy.
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Avoid microwaving—they’ll turn soggy.
Freezing Instructions
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Freeze after cooking and cooling completely.
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Wrap each roll tightly in plastic wrap, then place in a freezer-safe bag.
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Reheat from frozen in an air fryer or oven—no thawing needed!
Tip: Label and date your batches so you don’t forget what’s inside. These are perfect to keep on hand for last-minute guests or sleepy weekend mornings.
Common Mistakes When Making French Toast Roll-Ups
Even simple recipes have their sneaky pitfalls! Avoid these common mistakes for perfect roll-ups every time:
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Using the wrong bread: Thick or crusty bread will crack when rolled. Stick with soft white sandwich bread or brioche.
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Overfilling: It’s tempting to load them up, but too much filling makes it hard to roll and seal—plus it leaks while cooking.
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Skipping the seal: Always press the edge gently to close, using cream cheese as “glue.” This helps the roll stay tight and not unravel.
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Pan too hot: High heat can burn the outside while the inside stays raw. Medium-low heat works best for even browning.
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Crowding the pan: Give each roll-up room to brown on all sides. Overcrowding can cause steaming instead of searing.
Master these tips, and your roll-ups will turn out golden, crisp, and melt-in-your-mouth perfect—every single time.
FAQs
Can I use frozen strawberries?
Yes! Just make sure they’re fully thawed and well-drained. Pat them dry to avoid adding excess moisture that can make the roll-ups soggy.
Can I make these dairy-free or vegan?
Absolutely. Use dairy-free cream cheese and a plant-based milk like oat or almond. For a vegan version, replace the eggs with a flaxseed or cornstarch custard substitute.
How do I keep them crispy after cooking?
Serve immediately for best crispness. If holding for a few minutes, place them on a wire rack in a warm oven (200°F) instead of stacking them on a plate.
Are these okay to serve cold?
They’re definitely best warm, but they can be served chilled like stuffed crepes. Some people even dip them in yogurt or honey as a cold snack.
Can I use an air fryer instead of a skillet?
Yes! Preheat to 375°F and air fry for 6–8 minutes, turning halfway through. Spray lightly with oil for that golden, crispy finish.
These questions pop up often, so don’t be afraid to experiment to suit your kitchen or dietary needs.
Final Thoughts & Brunch Inspiration
Strawberry French Toast Roll-Ups are one of those recipes that looks impressive, tastes amazing, and yet comes together in minutes. Whether you’re cooking for family, hosting brunch, or just treating yourself on a Saturday morning, these little rolls bring joy to any table.
Don’t stop at strawberries—explore other fruits, spreads, or even savory fillings. Want more inspiration? Try pairing these with other brunch favorites like blueberry muffins, hashbrown egg cups, or a creamy smoothie bowl from the blog.
Have a fun twist? Snap a pic and tag us—we’d love to see your creations in action!
Strawberry French Toast Roll-Ups
Equipment
- Rolling Pin
- Non-stick skillet
- Mixing bowls
- Spatula
- Whisk
- Sharp knife & cutting board
- Shallow dish (for egg custard)
Ingredients
- 8 slices soft white sandwich bread
- ½ cup cream cheese softened
- ½ cup fresh strawberries diced small
- 2 large eggs
- ¼ cup milk
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 –2 tbsp butter for frying
- Powdered sugar or maple syrup for serving
Instructions
- Trim the crusts off the bread slices and flatten each one with a rolling pin.
- Spread a thin layer of cream cheese on each slice. Add a spoonful of diced strawberries to one end.
- Roll each slice tightly, sealing the end with a bit of cream cheese.
- In a shallow dish, whisk together eggs, milk, cinnamon, and vanilla.
- Heat a non-stick skillet over medium heat and melt butter.
- Dip each roll-up in the egg mixture, coat fully, and cook seam-side down.
- Turn to brown all sides until golden and crisp (about 2–3 minutes per side).
- Serve warm with powdered sugar, syrup, or fresh berries.
Notes
- Make it ahead: Assemble and store in the fridge overnight; cook fresh in the morning.
- Use frozen strawberries? Be sure to thaw and pat them dry first.
- Dairy-free? Use vegan cream cheese and almond milk.
- For extra flavor, mix strawberries directly into the cream cheese before spreading.
Nutrition
