French Toast Rollups (Strawberry Cheesecake)
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Warm, golden French toast on the outside. Creamy, strawberry-studded cheesecake on the inside. These French Toast Roll Ups are soft, crisp, sweet, and just a little indulgent. Like breakfast decided to dress up… but in the comfiest way possible. They cook fast, eat even faster, and hit that perfect spot between weekend treat and totally doable. Powdered sugar, maple syrup, and maybe some silence while everyone eats.
Table of Contents
WHY YOU’LL LOVE FRENCH TOAST ROLL UPS WITH CREAM CHEESE
- Crispy outside, creamy center
- Quick enough for mornings, special enough for brunch
- Kid-friendly but not childish
- Uses simple pantry ingredients
- Easy to prep ahead
French Toast Roll Ups
I mean… just look at these beauties!! They look like something you’d order out for a special occasion. But trust me, they’re not.
This is just bread, cream cheese, strawberries, and a little patience with a rolling pin. That’s it.
All the magic is inside these strawberry French toast roll ups: warm cream cheese, jammy berries, soft bread soaking up that cinnamon egg mixture. It’s familiar, but better. Comfortable, but special.
Don’t overfill them. Don’t rush the browning. Let the butter do the work. They cook quickly, so each batch is ready in about 15 minutes.
Serve them hot, dust them generously… And don’t expect any leftovers!
INGREDIENT NOTES
- White Sandwich Bread: Soft bread rolls up the best. Fancy bread tends to fight back.
- Cream Cheese: Full-fat blocks melt smoothly and give that classic cheesecake feel.
- Strawberry Jam: Adds sweetness and helps bind the French toast roll ups cream cheese filling.
- Fresh Strawberries: Finely chopped so they don’t tear through the bread.
- Eggs & Milk: To make the custard coating. Bring the eggs to room temperature first for a smoother, more cohesive mixture.
- Cinnamon: Just enough warmth without turning this into dessert-dessert.
VARIATIONS
Blueberry Cheesecake: Swap strawberries (and jam) for blueberries.
Raspberry: Another berry swap! These are tart and rich, a great contrast with cream cheese.
Chocolate Chip: Sprinkle a few mini chips into the filling.
Lemon: Add lemon zest to the cream cheese for brightness.
Buttery Brioche: Use sandwich slices of brioche instead of white bread.
Cinnamon Sugar: Skip the powdered sugar and coat French toast roll ups in cinnamon sugar while hot.
No Jam: Just fresh berries and cream cheese for a lighter bite.
SERVING SUGGESTIONS
- Dust strawberry cheesecake French toast roll ups with powdered sugar.
- Top with a drizzle of maple syrup or chocolate sauce.
- Serve with crisp bacon or sausage links.
- Add fresh fruit (or fruit salad) on the side.
- Pair with scrambled eggs or breakfast potatoes for balance.
STRAWBERRY FRENCH TOAST ROLL UPS FAQ
Yes. Assemble French toast roll ups with cream cheese and berries up to 12 hours in advance. Cover tightly and store in the fridge, then dip in the egg mixture just before cooking.
They were likely overfilled. A little goes a long way! It’s also very important to place them seam-side down first to help seal the bread shut. Once they’re golden on the bottom, turn gently to brown on all sides.
You can, but plain cream cheese gives the cleanest “cheesecake” flavor. Though strawberry cream cheese wouldn’t hurt if you want to give these strawberry cheesecake French toast roll ups an extra berry burst!
No, and you can skip the powdered sugar too if you’d like. These are sweet enough without extra toppings.
This French toast roll ups cream cheese recipe works because of structure and moisture control.
Flattening the bread breaks down the crumb so it rolls instead of cracking. Cream cheese melts but doesn’t liquefy, which keeps the filling where it belongs.
The egg mixture coats the outside only, creating a custardy shell that browns quickly in butter.
Cooking seam-side down first seals the roll before the filling warms. That matters! And using medium heat gives the inside time to heat without burning the outside.
It’s not complicated. It’s just smart sequencing.
DONNA’S PRO TIPS
- Chop strawberries very small to keep them from tearing through the bread.
- Don’t overfill. Less is better here so the filling doesn’t ooze out or cause the roll to burst.
- Cook seam-side down first to help seal the roll ups shut.
- Medium heat gives the best color while warming the filling evenly.
- Reheat in the oven, not the microwave, to keep the exterior crisp.
- Freeze cooked roll-ups flat, then store for up to 2 months.
TOOLS NEEDED
- Large Nonstick Skillet or Griddle: Even browning matters when making French toast roll ups!
- Rolling Pin: Flattens bread slices so they roll cleanly.
- Shallow Bowl: Easy dipping, no mess.
- Whisk: Make a smooth custard without any streaks.
- Spatula or Tongs: For gentle turning.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Soft bread rolls best
- Full-fat cream cheese matters
- Flatten the bread well
- Don’t overfill
- Cook seam-side down first
- Medium heat = golden, not burned
- Great for make-ahead mornings
Strawberry Cheesecake French Toast Roll-Ups
Ingredients
- 9 slices white sandwich bread
- 2 ounces cream cheese, softened
- 2 tablespoons strawberry jam
- 5 fresh strawberries, hulled and finely chopped
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter
- 1/4 cup powdered sugar, for serving
- Maple syrup, for serving
Instructions
- PREP PAN: Heat a large nonstick skillet or griddle over medium heat. Add 3 tablespoons unsalted butter and let melt, swirling to coat the pan.
- MIX CUSTARD: In a shallow bowl, add 2 large eggs, 1 tablespoon milk, 1 teaspoon pure vanilla extract, and 1 teaspoon ground cinnamon. Whisk until fully combined and smooth.
- PREP BREAD: Using a rolling pin, flatten 9 slices white bread until thin. Trim off the crusts.
- FILL AND ROLL: Spread about ½ teaspoon cream cheese onto one short edge of each bread slice. Top with a small spoonful of chopped strawberries and a drizzle of strawberry jam. Roll the bread up tightly, seam-side down.
- DIP: Dip each roll-up into the egg mixture, turning to coat all sides lightly.
- COOK: Place roll-ups seam-side down in the hot skillet. Cook for 2 to 3 minutes per side, turning gently, until golden brown on all sides and warmed through.
- SERVE: Transfer to plates. Dust with powdered sugar and drizzle with maple syrup. Serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
