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Cookie Butter French Toast Roll-Ups

Warm, buttery aromas will have your kids running to the breakfast table for Cookie Butter French Toast Roll-Ups with Maple Greek Yogurt Dipping Sauce.
Course Breakfast
Servings 4
Author Brianne @ Cupcakes & Kale Chips, adapted from Chocolate Moosey's Apple Butter French Toast Roll Ups

Ingredients

For the French Toast Roll-Ups:

  • 8 slices sandwich bread I used whole wheat
  • 1/2 cup cookie butter Speculoos Spread, Biscoff Spread, etc.
  • 1 egg
  • 2 Tbsp milk
  • 1/8 tsp cinnamon
  • 1 Tbsp melted butter
  • 1/2 Tbsp granulated sugar
  • 1/4 tsp cinnamon

For the Maple Greek Yogurt Dipping Sauce

  • 1/2 cup plain Greek yogurt
  • 2 Tbsp real maple syrup

Instructions

For the French Toast Roll-Ups:

  • Preheat oven to 375°F and line a baking sheet with a silicone mat or parchment paper.
  • Using a rolling pin, flatten each slice of bread. Evenly spread about 1 Tbsp cookie butter on top of each slice of bread, and roll up tightly, setting seam side down.
  • In a shallow bowl, beat together the egg, milk, and 1/8 tsp cinnamon.
  • Dip each roll up into the egg mixture to coat completely, sake off the excess, and place seam side down on the prepared baking sheet.
  • Bake for 10 minutes, remove from the oven, and brush the top of each roll-up with melted butter. Flip the roll-ups and brush the other side with butter.
  • Return the pan to the oven and bake for another 10 minutes.
  • While the roll-ups finish baking, in a small bowl, combine the sugar and remaining 1/4 tsp cinnamon.
  • Immediately after taking the roll-ups out of the oven, roll each one in the cinnamon sugar mixture.
  • Serve with Maple Greek Yogurt Dipping Sauce or maple syrup.

For the Maple Greek Yogurt Dipping Sauce

  • Combine ingredients in a small bowl and stir to combine.