Well my kids went crazy for this recipe! I had to cut them off after four each! Of course they couldn't make my time in the kitchen simple by all eating/wanting the same filling for their roll-up, but each kid likes a different sandwich filling: Allison-peanut butter; Chloe-grape jelly; Matthew-Nutella. I tried a bite of each of theirs and although I liked the jelly one the least (I don't love jelly though) they were all very good! I made this with texas toast and with whole wheat bread and that came down to personal preference. 2 kids and I liked it better with the texas toast; 1 kid prefered the whole wheat sandwich bread. To each his own! I plan on making this for my niece and nephew this coming weekend as well...I think it's going to be a big hit!
8 slices white sandwich bread (I used whole wheat and texas toast)
peanut butter, jelly, cream cheese, dulce de
leche, cajeta or nutella (personal choice)
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
maple syrup, for serving (It doesn't need it! I omitted)
Trim the crust from the bread and flatten it
out with a rolling pin.
Place about a teaspoon or 2 of your chosen
filling an inch from one end of the bread spread out in a strip. Roll the bread
up and repeat until they're all filled.
In a shallow bowl whisk the eggs and milk
until well combined.
In a separate bowl mix the sugar with the
cinnamon.
In a skillet set over medium heat melt a
tablespoon of butter. Add the rolls to the egg turning to coat on
all sides then place them in the pan seam side down. Cook in batches until
golden brown, turning them to cook and brown on all sides. Add butter to the
pan as needed.
Add the hot rolls from the pan to the
cinnamon sugar and roll until completely covered in sugar. Serve with maple syrup for dunking.
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