I remember the first time I made these. It was a chilly Saturday morning, and my little one padded into the kitchen still rubbing sleep from his eyes. I wanted to make something that felt like a warm hug on a plate. These Peanut Butter Cup French Toast Rolls were born from that moment a swirl of childhood comfort, playful sweetness, and a whole lot of love. I believe breakfast should feel like home, and this recipe? It brings that feeling to the table in every single bite.
What Makes These French Toast Rolls So Special?
This isn’t just any breakfast roll-up. It’s got the cozy hug of creamy peanut butter, the soft sweetness of banana, and that cinnamon-sugar magic that melts into buttery golden bread. And if you’re like me and you grew up sneaking spoonfuls of peanut butter from the jar? You’re going to feel right at home here.
I call them Peanut Butter Cup French Toast Rolls because they remind me of that chocolatey, nutty candy without the candy. Just real, comforting flavors tucked into every roll. And if you’re thinking “Maria, do these really taste like dessert for breakfast?” Oh yes, they do. But they’re still simple enough to whip up even on a sleepy morning.
Ingredients (With My Heartfelt Tips)
- 12 slices soft white bread, crusts cut off
Use the softest loaf you can find the kind that squishes when you press it. That’s the one you want for easy rolling. - 1/2 cup creamy peanut butter
No need to go fancy here your favorite jar will do. Just make sure it’s smooth and spreadable. I sometimes warm it a bit so it glides like a dream. - 3/4 cup chopped banana (about 1 large banana)
Choose one that’s just ripe, speckled and sweet it gives the best natural flavor. - 2 large eggs
- 1/4 cup milk
Whole milk adds richness, but use what you have. - 3 tablespoons butter, for sauté pan
Don’t skip the real butter here it creates that golden crust we all crave. - 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Mix these two together for the cinnamon-sugar coating of your dreams. - Melted peanut butter, for drizzling
This is the magic touch at the end. A little warmth turns it into a golden ribbon of joy. - Maple syrup, for serving
Optional—but highly recommended if your heart leans toward sweet mornings like mine.
Step-by-Step Instructions From My Kitchen
1. Make the cinnamon-sugar mix.
In a small bowl, stir together the sugar and cinnamon. Set it aside it’ll come in at the end like the final bow on a gift.
2. Prep the bread.
Trim the crusts off your bread slices (this makes them easy to roll). Then, take a rolling pin and gently flatten each slice to about 1/8 inch thick. It should feel thin but not tearing. Think of it like tucking in a cozy blanket.
3. Fill and roll.
Spread each slice with a heaping teaspoon of peanut butter don’t be shy! Sprinkle on about a tablespoon of chopped banana. Now roll it up tightly, like a little breakfast burrito.
4. Whisk the egg mixture.
In a shallow bowl, whisk together the eggs and milk. This is your French toast dip.
5. Sauté to perfection.
Heat 3 tablespoons of butter in a large non-stick sauté pan over medium heat. Dip each roll-up gently into the egg mixture, making sure it’s coated all around, then place in the hot pan. Sauté each roll-up for about 1–2 minutes per side until golden brown and a little crisp all around.
6. Roll in cinnamon-sugar.
Once they’re done, take them off the pan and sprinkle (or roll!) them in your cinnamon-sugar mix. You’ll see them sparkle.
7. Serve with love.
Drizzle with melted peanut butter, pour yourself a warm cup of tea or coffee, and serve with maple syrup on the side. Sit down, take a breath, and enjoy the joy you just created.
My Little Twist
Sometimes, I swap the banana with finely chopped strawberries or even thinly sliced dates especially when I want a Moroccan twist, just like my grandmother would’ve done. Food is personal, and these rolls are your canvas. Paint with flavor, my friend.
A Breakfast Worth Waking Up For
I make these when I want to slow down and savor the moment. They’re not fancy. They’re not fussy. But they are full of heart. Whether you’re making them for your children, your partner, or just yourself on a quiet morning, these Peanut Butter Cup French Toast Rolls say “you matter” without a single word.
If You Make This Recipe…
Please, tag me or leave a comment! I love seeing your own spins on these recipes it brings our kitchens closer together, and truly, that’s the best part of cooking. I’ll be cheering you on with a spoonful of peanut butter in hand.
FAQ
Can I make these ahead of time?
Absolutely. Assemble the rolls and keep them in the fridge overnight. Just dip and sauté in the morning.
Can I use chunky peanut butter?
You can, but the roll-ups won’t be quite as smooth. I recommend creamy for that soft, dreamy bite.
What bread works best?
Soft white sandwich bread is best for rolling. Avoid thick or crusty breads they tend to crack.
Can I swap bananas for something else?
Yes! Strawberries, apples with a little cinnamon, or even a spoonful of nut-free spread if you need a peanut alternative.
Are these freezer-friendly?
They’re best fresh, but you can freeze them after cooking and reheat gently in a pan or toaster oven.
More tasty ideas: Bold & Smoky Coffee Rub That Makes Every Bite Feel Like Home
Peanut Butter Cup French Toast Rolls
Equipment
- Rolling Pin
- Shallow Bowl
- Small bowl
- Large Non-Stick Sauté Pan
- Spatula
Ingredients
Main
- 12 slices Soft White Bread crusts removed
- 0.5 cup Creamy Peanut Butter warmed slightly for easy spreading
- 0.75 cup Banana chopped (about 1 large banana)
- 2 large Eggs whisked
- 0.25 cup Milk whole milk preferred
- 3 tablespoons Butter for sauté pan
Cinnamon Sugar Coating
- 2 tablespoons Granulated Sugar
- 2 teaspoons Ground Cinnamon
Toppings
- to taste Melted Peanut Butter for drizzling
- to taste Maple Syrup for serving