Saturday mornings have a rhythm of their own in my kitchen. Last weekend, I was rummaging through the pantry looking for pancake mix when my eyes landed on a forgotten stash of mini peanut butter cups tucked behind a jar of almond flour. And just like that, inspiration struck.
I had leftover sandwich bread, fresh eggs, and a craving for something playful, sweet, and golden-crispy. French toast was on my mind, but I wanted to level it up—something that could wrap up childhood nostalgia and a grown-up twist in one warm bite.
Making these rolls felt more like crafting than cooking—flattening bread like soft sheets of paper, stuffing it with a chocolatey surprise, and watching each roll puff and caramelize on the skillet. The kitchen filled with the scent of butter and cinnamon sugar, and when I finally took that first bite, it was pure indulgence. The edges were perfectly crisp, the center melted into a gooey blend of peanut butter and chocolate, and for a moment, it felt like dessert disguised as breakfast.
It was fun, it was fast, and most importantly, it was shareable. My family couldn’t stop reaching for more, and honestly, neither could I. This isn’t just another sweet breakfast—it’s a little edible joy ride, stuffed and rolled with everything that makes weekend mornings worth slowing down for.
Short Description
Peanut Butter Cup French Toast Rolls are crispy-on-the-outside, gooey-on-the-inside breakfast treats stuffed with mini peanut butter cups, dipped in a sweet egg wash, fried until golden, and rolled in cinnamon sugar. A fun twist on traditional French toast that’s as indulgent as it is easy to make.
Key Ingredients
- 8 slices soft white sandwich bread, crusts removed
- 8 mini peanut butter cups (or chopped regular-sized ones)
- Peanut butter (creamy or crunchy, your choice)
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Butter, for frying
- Optional toppings: melted peanut butter or caramel sauce
Tools Needed
- Rolling pin or clean glass
- Nonstick skillet
- Shallow bowls (for egg wash and cinnamon sugar)
- Spatula
- Knife (for trimming crusts and chopping, if needed)
Cooking Instructions
Step 1: Prepare the Bread
Lay your bread slices flat and gently remove the crusts. Using a rolling pin or a clean drinking glass, flatten each piece until it’s thin and flexible without tearing.
Step 2: Fill and Roll
Spread a thin layer of peanut butter over each slice, right to the edges. Place one mini peanut butter cup at the end of each slice. Roll tightly into a cigar shape, pressing gently to seal.
Step 3: Make the Egg Wash
In a shallow bowl, whisk together the eggs and milk until smooth. This will give your rolls that classic French toast exterior—soft inside, golden outside.
Step 4: Prepare the Cinnamon Sugar
In a small bowl, mix sugar and cinnamon. This mixture will coat the warm rolls after frying for that signature sweet crunch.
Step 5: Dip and Fry
Heat a nonstick skillet over medium heat and add a small pat of butter. Dip each roll briefly into the egg mixture—don’t let them sit too long or they’ll turn soggy. Place them seam-side down on the skillet. Cook for 2–3 minutes per side, rotating to ensure even browning. They should look golden and crisp on all sides.
Step 6: Coat in Cinnamon Sugar
Immediately roll each hot French toast log in the cinnamon sugar mixture. Serve warm, optionally drizzled with melted peanut butter or caramel for an extra layer of decadence.
Why You’ll Love This Recipe
Gooey and Crispy: That combo of melted peanut butter cup and crispy bread is unforgettable
Easy to Make: No fancy ingredients or baking required—just a skillet and simple pantry staples
Kid-Friendly: A fun breakfast kids love to help make (and devour)
Versatile: Great for brunches, holidays, or a surprise weekend treat
Comforting Flavor: Peanut butter and chocolate wrapped in warm cinnamon sugar is always a win
Mistakes to Avoid & Solutions
1. Soggy Rolls After Frying
Problem: Leaving bread in egg wash too long
Solution: Dip quickly on all sides, don’t soak. Just a few seconds per roll.
2. Rolls Falling Apart in the Pan
Problem: Loose rolling or seam-side not placed down first
Solution: Roll tightly and always start cooking with the seam-side down to seal them shut.
3. Burnt Outside, Raw Inside
Problem: Skillet too hot
Solution: Use medium heat. Don’t rush it. Rotate frequently for even cooking.
4. Filling Melting Out
Problem: Overfilled rolls or ends not sealed
Solution: Use just one mini peanut butter cup per roll, or chopped pieces. Press the edge to seal well before dipping.
5. Uneven Cinnamon Sugar Coating
Problem: Waiting too long to coat
Solution: Roll in cinnamon sugar while still warm so it sticks beautifully.
Serving and Pairing Suggestions
These rolls shine as a warm breakfast treat but can easily double as a brunch dessert.
– Serve as part of a brunch platter with fresh berries and Greek yogurt
– Pair with a smooth latte or iced coffee for grown-ups, or milk for the little ones
– Add a scoop of vanilla ice cream on the side for a dessert-style twist
– Try it family-style, piled high on a platter with drizzled sauces and forks for sharing
Storage and Reheating Tips
Refrigerator: Store leftover rolls in an airtight container for up to 2 days
Freezer: Freeze individually wrapped rolls for up to 1 month. Reheat straight from frozen
To Reheat:
In the oven: Bake at 350°F for 8–10 minutes until warmed through
In a skillet: Reheat on medium heat with a small pat of butter to restore crispness
Avoid microwaving—this makes the rolls rubbery and soggy
FAQs
1. Can I use whole wheat bread instead of white?
Yes, but choose soft sandwich-style whole wheat bread. It needs to be pliable enough to roll without cracking.
2. What if I don’t have mini peanut butter cups?
Chop a regular-size peanut butter cup into quarters or use a teaspoon of chocolate chips mixed with a dab of peanut butter.
3. Can I make these ahead of time?
Yes! Assemble and refrigerate the un-cooked rolls overnight. Dip and fry fresh in the morning.
4. Can I air fry instead of pan-fry?
Absolutely. Preheat air fryer to 375°F and cook for 5–6 minutes, turning halfway through until golden.
5. What kind of peanut butter works best?
Use any smooth or crunchy peanut butter you love. Just avoid natural peanut butter that separates, as it may leak during cooking.
Tips & Tricks
Use day-old bread for better structure—it holds up to egg wash without getting mushy
Add a pinch of salt to the egg wash to balance out sweetness
Clean your pan between batches if sugar starts burning—this keeps the next rolls from tasting scorched
Try warming the peanut butter slightly before spreading so it’s easier to work with
For an extra layer of flavor, sprinkle in a touch of nutmeg or espresso powder into the cinnamon sugar
Recipe Variations
1. Nutella Banana French Toast Rolls
Swap peanut butter cups for 2 slices of banana + 1 tsp Nutella per roll
Follow same steps; the flavor is rich, fruity, and extra gooey
2. Strawberry Cream Cheese Rolls
Spread sweetened cream cheese and diced strawberries instead of peanut butter
Dust with powdered sugar after frying instead of cinnamon sugar
3. S’mores French Toast Rolls
Fill with a teaspoon of mini marshmallows and chopped chocolate
Coat with crushed graham crackers after frying instead of cinnamon sugar
4. Almond Butter & Dark Chocolate
Use almond butter and chopped dark chocolate for a more grown-up taste
Drizzle with honey or maple syrup instead of caramel
Final Thoughts
You get to play, stuff, roll, and watch something delicious come to life on the stovetop in just a few minutes. Every bite is a little crispy, a little melty, and a lot of fun. What I love most is how easily they adapt to whatever mood you’re in—whimsical or elegant, quick weekday breakfast or lazy weekend treat. The first time I made them, I had no idea they’d become a regular request in my home, but now they’re one of those recipes that feels like a secret weapon in my back pocket.
If you’ve got a few slices of bread and a sweet tooth calling, give these a try. You’ll feel like a culinary magician turning simple ingredients into a joyful, warm surprise. It’s the kind of dish that gets passed around with sticky fingers and big smiles, which, honestly, is the best kind of recipe.
Peanut Butter Cup French Toast Rolls
Ingredients
- 8 slices soft white sandwich bread crusts removed
- 8 mini peanut butter cups or chopped regular-sized ones
- Peanut butter creamy or crunchy, your choice
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Butter for frying
- Optional toppings: melted peanut butter or caramel sauce
Instructions
- Trim off the crusts from each bread slice. Use a rolling pin or glass to flatten the bread until thin and soft.
- Spread peanut butter over each slice, all the way to the edges. Put one mini peanut butter cup at one end, then roll it up tightly like a log. Press gently to seal.
- In a shallow bowl, whisk the eggs and milk together until smooth.
- In a small bowl, stir together the sugar and cinnamon. Set it aside for later.
- Melt a little butter in a nonstick pan over medium heat. Quickly dip each roll in the egg mixture, making sure it’s coated but not soaked. Place rolls seam-side down in the pan. Cook for 2–3 minutes per side, turning so they brown evenly.
- While they’re still hot, roll each cooked piece in the cinnamon sugar. Serve warm. Add a drizzle of melted peanut butter or caramel if you like.
