My youngest walked into the kitchen last Saturday, eyes still sleepy, and said, “Mom, can we have dessert for breakfast?” Now, normally that’s an automatic no. But that morning, with the house still quiet and the sunlight pouring in through the window, I thought, “Why not make breakfast feel like a treat?” And not just any treat.

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I wanted something warm, a little gooey, and definitely comforting. I had some brioche sitting on the counter, a few peanut butter cups leftover from a birthday piñata stash, and that’s when it clicked. French toast rolls. With peanut butter and chocolate.

I’ve made plenty of sweet breakfasts in my day (and I’ve got the sticky syrup-stained recipe notebook to prove it), but this one had the kids hovering around the stovetop like bees to honey. Even my husband, who’s usually more of a “savory eggs and toast” guy, couldn’t resist sneaking one straight from the pan, burning his fingers and all.

These rolls are crisp on the outside, filled with melty peanut butter and chocolate on the inside, and topped with a drizzle of warm chocolate and a dusting of powdered sugar. They’re a cross between a dessert and breakfast, and let’s be honest, sometimes that’s exactly what you need to kick off a weekend morning.

So if you’re someone who likes to turn a regular breakfast into something special without creating a mess in the kitchen, you’re going to love this recipe. Plus, they’re fun to make with kids (or let them watch and “sample” while you cook like mine do). Let’s roll!

Short Description

These Peanut Butter Cup French Toast Rolls are a delicious mash-up of breakfast and dessert—soft, crispy, and filled with warm chocolate and peanut butter. Perfect for a sweet morning treat or weekend brunch.

Key Ingredients

For the Rolls:

6 to 8 slices brioche or Texas toast (thick cut)
2 large eggs
½ cup milk (or half-and-half for richness)
1 tsp vanilla extract
1 tsp ground cinnamon
A pinch of salt

For the Filling:

4 mini peanut butter cups (or 2 regular-sized), chopped
2 tbsp creamy peanut butter
Optional: 1 tbsp honey or maple syrup

For Cooking:

2 tbsp unsalted butter, melted (plus more for greasing the pan)
Powdered sugar (for dusting)

For the Chocolate Drizzle:

½ cup semi-sweet chocolate chips
2 tbsp heavy cream or milk

Tools Needed

Non-stick skillet
Shallow bowl (for egg mixture)
Small microwave-safe bowl (for drizzle)
Whisk
Spatula
Rolling pin (optional, for flattening bread)

Cooking Instructions

Step 1: Prep the Egg Mixture
In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and a pinch of salt until smooth and well-blended. Set aside.

Step 2: Assemble the Rolls
Lay each slice of bread on a flat surface. If the bread is thick or firm, gently flatten with a rolling pin.

Spread 1 tbsp of peanut butter over each slice, leaving a small border.
Sprinkle chopped peanut butter cups evenly over the peanut butter.
Starting from one end, tightly roll each slice into a log and gently press to seal.

Step 3: Coat in Egg Mixture
Dip each roll into the egg mixture, coating all sides. Let any excess drip off before placing in the pan.

Step 4: Cook to Golden Perfection
Heat 1 tbsp of melted butter in a non-stick skillet over medium heat.
Place the rolls seam-side down in the pan, spacing them slightly apart.
Cook for 2–3 minutes per side until all sides are golden brown and crisp, adding more butter as needed.

Step 5: Make the Chocolate Drizzle
In a microwave-safe bowl, combine chocolate chips and cream.
Microwave in 30-second intervals, stirring in between, until melted and smooth. Let cool slightly, it should be pourable, not runny.

Step 6: Serve & Enjoy
Transfer rolls to a plate. Dust with powdered sugar and drizzle generously with warm chocolate sauce. Serve immediately with maple syrup, whipped cream, or fresh berries if you like an extra flair.

Why You’ll Love This Recipe

Flavor Explosion: Rich peanut butter and chocolate meet cinnamon-kissed French toast. It’s breakfast and dessert in one bite.

Quick and Easy: Takes less than 30 minutes from start to finish. Perfect for lazy weekends or special mornings.

Fun for Kids: Little hands love helping with the rolling, dipping, and (most of all) the eating.

Customizable: Swap fillings, switch breads, or add toppings—this recipe is super flexible.

Comfort Food Magic: Crispy outside, warm and gooey inside. It hits all the cozy notes.

Mistakes to Avoid & Solutions

Using thin bread: Thin sandwich bread tends to fall apart. Use thick-cut brioche or Texas toast for better structure.
Fix: If bread tears while rolling, flatten gently or double-layer with two slices.

Overfilling: Too much filling can make the roll burst or cook unevenly.
Fix: Use just enough peanut butter and chopped cups to spread evenly without stuffing.

Too much egg soak: Oversoaked rolls can turn soggy.
Fix: Dip quickly on all sides, then let excess drip off.

High heat cooking: This causes burning before the inside heats.
Fix: Stick to medium heat and cook slowly for even browning.

Chocolate sauce too runny or thick:
Fix: Add a splash more milk to thin it out or microwave a few more seconds to smooth.

Serving and Pairing Suggestions

Serve warm for breakfast, brunch, or even as a dessert.

Pair with a hot cup of coffee or a glass of cold milk.

Great alongside fresh berries or banana slices for a fruity contrast.

Serve family-style on a platter, or as individual rolls with toothpicks for party-style snacks.

For extra sweetness, offer a small bowl of maple syrup or whipped cream on the side.

Storage and Reheating Tips

Storage: Place cooled rolls in an airtight container. Store in the fridge for up to 3 days.

Reheating: Warm in the oven at 350°F for 8–10 minutes to keep them crispy.

Microwave Option: Reheat on medium for 30–45 seconds, though the texture may be softer.

Freezing: Wrap uncooked rolls in plastic wrap and freeze. Thaw, dip in egg mixture, and cook as usual.

FAQs

1. Can I use regular sandwich bread?
Yes, but it’s more prone to tearing. Thick-cut bread holds up better when rolled and dipped.

2. What’s the best peanut butter for this recipe?
Creamy works best for smooth spreading. Natural peanut butter can work too, but mix well to avoid oil separation.

3. Can I make these ahead of time?
You can assemble the rolls and store them covered in the fridge overnight. Dip in egg mixture and cook fresh in the morning.

4. What can I use instead of chocolate drizzle?
Try warmed Nutella, caramel sauce, or even berry compote for a fruity twist.

5. How do I keep the rolls from unrolling while cooking?
Place them seam-side down in the pan first and let that side cook a little longer. The heat helps seal the edge.

Tips & Tricks

Let the bread sit out for 10–15 minutes before using if it’s too soft, slightly stale bread rolls better.

Don’t skip the cinnamon, it adds a lovely warmth that balances the sweetness.

For less mess, use a piping bag to spread peanut butter neatly.

Always start cooking seam-side down so the rolls hold their shape.

If the chocolate drizzle firms up too much, just microwave for 10 seconds to loosen it again.

Recipe Variations

Nutella Banana Rolls: Replace peanut butter with Nutella and add thin banana slices before rolling.

Strawberry Cheesecake Rolls: Use softened cream cheese and chopped strawberries as the filling, dust with graham cracker crumbs.

S’mores Version: Swap peanut butter for marshmallow fluff, add crushed graham crackers and chocolate chunks.

Savory Twist: Ditch the sweet and fill with scrambled eggs, cheese, and chopped bacon for a savory breakfast roll.

Vegan-Friendly: Use plant-based milk, egg substitute (like flax eggs), vegan chocolate, and nut butter for a dairy-free option.

Final Thoughts

Some recipes just stick with you and this one’s become a family favorite after just a couple of tries. It’s the kind of breakfast that feels like a celebration, even if the only thing you’re celebrating is making it to Saturday without burning out. I’ve made these for sleepovers, surprise birthdays, even brinner (breakfast-for-dinner) on tired weeknights when we all needed a little comfort on a plate.

Whether you’re making it for your kids, your friends, or just yourself with a big mug of coffee, I hope it brings as much delight to your table as it has to mine. Give it a try this weekend and don’t forget the extra drizzle of chocolate. It’s not optional in this house.

Flavorful Peanut Butter Cup French Toast Rolls

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Ingredients

For the Rolls:

6 to 8 slices brioche or Texas toast thick cut
2 large eggs
½ cup milk or half-and-half for richness
1 tsp vanilla extract
1 tsp ground cinnamon
A pinch of salt

For the Filling:

4 mini peanut butter cups or 2 regular-sized, chopped
2 tbsp creamy peanut butter
Optional: 1 tbsp honey or maple syrup

For Cooking:

2 tbsp unsalted butter melted (plus more for greasing the pan)
Powdered sugar for dusting

For the Chocolate Drizzle:

½ cup semi-sweet chocolate chips
2 tbsp heavy cream or milk

Instructions

Whisk eggs, milk, vanilla, cinnamon, and salt in a shallow bowl until smooth. Set aside.
Flatten bread slices if needed. Spread 1 tbsp peanut butter on each, sprinkle chopped peanut butter cups, and roll tightly. Press gently to seal.
Dip each roll in the egg mixture, coating all sides. Let excess drip off.
Heat 1 tbsp butter in a non-stick skillet over medium. Place rolls seam-side down, cook 2–3 minutes per side until golden and crisp. Add more butter if needed.
Microwave chocolate chips and cream in 30-second intervals, stirring until smooth. Let cool slightly to thicken.
Place rolls on a plate, dust with powdered sugar, and drizzle with chocolate. Optional: serve with syrup, whipped cream, or berries.