Ingredients
Scale
- 8 slices of white bread – Soft white bread works best for rolling. Avoid using thick or crusty bread, as it won’t roll as easily.
- 8 tablespoons Cajeta (Mexican caramel sauce) – You can also use dulce de leche, Nutella, peanut butter, or fruit jam if you prefer.
- 2 large eggs – These help bind the coating to the bread.
- 3 tablespoons milk – Adds a bit of richness and makes the egg mixture easier to dip into.
- ½ teaspoon vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
- 3 tablespoons butter – Used for cooking, giving the roll-ups a golden brown finish.
- ½ cup granulated sugar – This creates the classic churro-like coating.
- 1 tablespoon cinnamon – The perfect complement to the sugar for that signature churro flavor.
Instructions
- Prepare the bread: Start by cutting the crusts off all eight slices of bread. This allows the bread to roll up more smoothly and creates a softer texture. Once trimmed, use a rolling pin to flatten each slice into a thin, flexible sheet. This step is key to getting that signature roll-up shape.
- Add the filling: Spread about one tablespoon of Cajeta onto each slice of bread, making sure to evenly distribute it while leaving a small border around the edges. If using an alternative filling like Nutella or jam, follow the same approach.
- Roll them up: Carefully roll each slice of bread into a tight cylinder, pressing gently to help it stay sealed. If needed, you can use a little bit of the egg mixture as “glue” to keep the edges from unrolling.
- Prepare the egg mixture: In a small bowl, whisk together the eggs, milk, and vanilla extract until well combined. This mixture will act as the coating that gives the roll-ups their French toast texture.
- Melt the butter: Heat a large sauté pan over medium heat and add the butter, allowing it to melt completely. Swirl the pan to coat the bottom evenly.
- Dip and cook: One by one, dip each roll-up into the egg mixture, making sure to coat all sides. Let any excess drip off before placing them into the pan. Cook for about 1-2 minutes per side, turning as needed, until they are golden brown and evenly cooked on all sides.
- Coat in cinnamon sugar: In a separate shallow dish, mix the granulated sugar and cinnamon together. As soon as each roll-up is done cooking, remove it from the pan and immediately roll it in the cinnamon-sugar mixture to coat completely.
- Serve and enjoy: These roll-ups are best served warm while the sugar coating is still crisp. Enjoy them on their own, or pair them with extra Cajeta or chocolate sauce for dipping.
Notes
- Don’t skip rolling out the bread. Flattening the bread helps it stay rolled up and makes it easier to cook evenly.
- Use a medium heat setting. Cooking the roll-ups over high heat might cause them to brown too quickly on the outside while remaining undercooked inside.
- Work in batches. Avoid overcrowding the pan so that each roll-up gets a nice, even sear.
- Be quick with the cinnamon sugar. The sugar coating sticks best when the roll-ups are still warm from the pan, so coat them immediately after cooking.
- Make them ahead of time. If you want to prepare these in advance, you can assemble and refrigerate the roll-ups overnight. Simply dip and cook them fresh the next morning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes