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Strawberry Cheesecake French Toast Roll Ups

Warm, sweet, and just a little bit indulgent — these Strawberry Cheesecake French Toast Roll Ups are the kind of breakfast that feels like a celebration any morning of the week. Soft cream cheese and bright strawberries tucked inside pillowy bread, dipped in egg, pan-fried until golden, then rolled in cinnamon sugar — what’s not to love? If you enjoy other rolled-up breakfast treats, you might also like this savory take on roll-ups: chicken bacon ranch tortilla roll-ups.

Why make this recipe
If you’re tired of the same old toast or boxed cereal, this recipe is perfect because it turns simple ingredients into a fresh, show-stopping dish with minimal fuss. It’s fast enough for a relaxed weekend morning yet impressive enough for guests or a brunch spread.

Step-by-Step Guide to Making Strawberry Cheesecake French Toast Roll Ups

Ingredients:

8 slices of bread
4 oz cream cheese, softened
1/2 cup strawberries, chopped
1/4 cup sugar
1 tsp vanilla extract
2 eggs
1/4 cup milk
1 tsp cinnamon
1/4 cup sugar (for rolling)
Butter or oil for cooking

Directions:

In a bowl, mix the softened cream cheese, chopped strawberries, 1/4 cup sugar, and vanilla extract until smooth.
Flatten each slice of bread with a rolling pin.
Spread a generous amount of the cream cheese mixture on one end of the flattened bread and roll it up.
In a separate bowl, whisk together the eggs and milk.
Dip each roll-up into the egg mixture, ensuring they are coated.
In a skillet, heat butter or oil over medium heat.
Cook the roll-ups until golden brown on all sides.
In a small bowl, mix 1/4 cup sugar with cinnamon.
Roll the cooked French toast roll-ups in the cinnamon sugar mixture.
Serve warm and enjoy!

Detailed preparation notes and tips for each step

Cream cheese filling: Make sure the cream cheese is fully softened to avoid lumps. If it’s still firm, microwave it in 5–7 second bursts and stir between bursts until spreadable. After chopping the strawberries, pat them dry with a paper towel if they’re very juicy — too much moisture can make the filling slide out when you roll.
Flattening the bread: Flattening makes rolling easier and prevents splitting. Use a rolling pin or even the bottom of a heavy drinking glass. Trim the crusts if you like a neater roll, or leave them on for extra texture.
Filling and rolling technique: Spread the filling in a log along one end of the bread slice, leaving a small margin at the far edge so the filling doesn’t ooze out. Roll tightly but gently; a tighter roll holds together better when dipped and fried.
Egg bath: Fully cover each roll in the egg-milk mix but avoid soaking long enough to make the bread soggy. A quick dip with a gentle press is enough.
Cooking: Use medium heat so the exterior browns without burning and the inside warms through. Rotate the rolls to brown evenly; a skillet lid can help heat through without over-browning the outside.
Cinnamon sugar finish: Roll the hot toast roll-ups immediately in the cinnamon sugar so the coating adheres and melts in slightly for that irresistible glaze.

Why timing and temperature matter

Room temperature ingredients: Bring cream cheese to room temperature and use room-temperature milk for the egg bath to ensure even coating and gentle cooking.
Heat control: Medium heat is crucial. Too hot and the outside will burn before the center is warmed; too low and the roll-ups will absorb oil and become greasy.

Keeping Strawberry Cheesecake French Toast Roll Ups Fresh

Refrigerate: Store in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C).
Freeze: Place roll-ups in a single layer on a sheet to freeze solid, then transfer to a freezer-safe bag or container for up to 1 month at 0°F (-18°C). Reheat from frozen in a 350°F (175°C) oven for 12–15 minutes, or until heated through.
Reheating: For best texture, reheat refrigerated roll-ups in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven; avoid microwaving for extended periods (it makes them soggy) — if you must microwave, heat briefly and then crisp in a skillet.

Serving Suggestions for Strawberry Cheesecake French Toast Roll Ups

Classic breakfast plate: Serve 2–3 roll-ups per person with a dollop of whipped cream, extra sliced strawberries, and a drizzle of maple syrup or fruit coulis. The richness of the cream cheese pairs beautifully with the tart sweetness of fresh fruit.
Brunch platter: Arrange roll-ups on a large platter with mixed fresh berries, yogurt parfaits, mini pancakes, and coffee or tea for a balanced and impressive brunch spread.
Dessert-style presentation: Dust with powdered sugar, add a scoop of vanilla ice cream, and drizzle warm strawberry sauce for an easy dessert that borrows the comfort of French toast in a cupcake-sized package.
Kid-friendly snack: Serve cut into bite-sized rounds with a small side of dipping honey or fruit jam — great for little hands and perfect for parties.

Tips to make Strawberry Cheesecake French Toast Roll Ups
Q: How do I keep the rolls from falling apart while cooking?
A: Make sure you roll tightly and use room-temperature cream cheese so the filling stays cohesive. Don’t over-saturate the bread in the egg mixture — a quick dip and gentle press are enough.

Q: Can I make them ahead?
A: Yes — you can prepare and roll them, then refrigerate for up to 24 hours before cooking. If freezing, cook first and then freeze for best texture on reheating.

Q: What’s the best bread to use?
A: Use a soft, square sandwich bread (white or brioche works beautifully). Day-old bread is easier to flatten and absorbs the egg mixture more predictably.

Variations

Berry swap (bullet): Replace strawberries with raspberries or blueberries for a different fruity flavor profile; smaller berries should be chopped roughly or lightly mashed to create a spreadable filling.
Nutty twist (paragraph): Stir 1–2 tablespoons of finely chopped toasted almonds or graham cracker crumbs into the cream cheese mixture for crunch and a subtle nod to cheesecake crust — this adds texture and a toasty flavor that complements the strawberries.

Make-ahead and meal-prep ideas

Batch cook: Make a double batch and freeze cooked roll-ups separated with parchment — pull out as many as you need for a quick breakfast.
Portable breakfasts: Wrap single portions in parchment and store in the fridge for grab-and-go mornings; reheat briefly in a toaster oven.

Troubleshooting common problems

Soggy roll-ups: If bread becomes soggy after dipping, press gently to remove excess egg mixture and cook immediately on medium heat rather than letting them sit.
Filling leakage: Make sure to leave a small edge when spreading the filling and roll firmly. Using slightly thicker cream cheese or chilling the filled rolls briefly (10–15 minutes) before dipping helps them hold together.
Uneven browning: Rotate the rolls frequently and avoid overcrowding the pan. Use moderate heat and a little butter or oil to encourage even browning.

FAQs
Q: Can I use flavored cream cheese, like strawberry or honey?
A: Yes — flavored cream cheese can amplify the taste. If the cream cheese is already sweetened, reduce the 1/4 cup sugar in the filling slightly to avoid overly sweet results.

Q: Are these suitable for picky eaters?
A: Often yes — the familiar textures and flavors (cream cheese, strawberry, cinnamon sugar) are broadly appealing. To accommodate preferences, serve the cinnamon sugar on the side so each person can add their desired amount.

Q: How many roll-ups does this recipe make?
A: With 8 slices of bread you’ll typically get 8 roll-ups, assuming one roll per slice. Serve 2–3 per person for a full breakfast portion.

What to pair with these roll-ups

Beverages: A rich cup of coffee, a cappuccino, or freshly brewed tea pairs well. For a brunch, offer fresh-squeezed orange juice or a light sparkling beverage.
Sides: Crisp bacon or turkey bacon balances the sweetness with salt and crunch. For a vegetarian plate, roasted breakfast potatoes or a fresh green salad bring contrast.

Nutrition and portioning notes

Portion control: One or two roll-ups is a generous serving for lighter eaters, while three can be a main course for those with larger appetites.
Calorie-conscious adjustments: Swap half-and-half or milk with a lower-fat milk, use reduced-fat cream cheese, and use minimal butter for cooking.

Presentation tips

Cut on the diagonal: Slice each roll at a slight angle into two bite-sized pieces; this reveals the swirl and looks more elegant.
Garnish ideas: Sprinkle with finely chopped mint, add a few patterned strawberry slices around the plate, or finish with a small dusting of powdered sugar just before serving.

Safety and allergy notes

Dairy allergies: Substitute with a dairy-free cream cheese alternative and a non-dairy milk for the egg bath (note: eggs are not dairy but if avoiding eggs too, consider an egg replacer — results will differ).
Gluten-free option: Use gluten-free sandwich bread; be aware that texture may vary and some gluten-free breads are more fragile when flattened.

Final serving checklist

Warm and crisp exterior, fully warmed interior
Even golden color on all sides
Cinnamon sugar adhered and slightly glossy
Fresh strawberries and optional garnishes ready

Conclusion

Strawberry Cheesecake French Toast Roll Ups are a delightful way to elevate a simple breakfast into something memorable, combining creamy filling, fresh berries, and a sweet cinnamon crunch. For another take on stuffed roll-ups with a different flavor profile, check out this well-loved recipe for similar sweet rolls on Kylee Cooks: Strawberry Cheesecake French Toast Roll Ups – Kylee Cooks. If you want more variations and step-by-step inspiration for strawberry cream cheese stuffed French toast, see this helpful guide from The BakerMama: Strawberry Cream Cheese French Toast Roll Ups – The BakerMama.

Enjoy making these — they’re easy to customize, fun to present, and a guaranteed hit whether you’re feeding family, friends, or just treating yourself.