Cinnamon French Toast Roll-Up Bake

Serves 8 (2 roll-ups each)




For the roll-up bake:

24 slices SASKO Premium White Bread

1 cup sugar

2 tbsp ground cinnamon

Butter, to spread 

6 eggs 

2 cups milk


For the glaze:

100g cream cheese, at room temperature

2 tbsp butter melted

1 tsp vanilla essence

2 Tbsp milk 

1 cup icing sugar 


Serving suggestion:

Fresh mixed summer berries




  1. Preheat oven to 160°C and grease and line a baking dish with baking paper.


For the roll-up bake:


  1. Remove the crusts from the slices of bread. *Chef’s tip: Place crusts in a re-sealable bag and freeze to use for croutons or breadcrumbs later.

  2. Arrange 3 bread slices in a vertical row with the ends overlapping slightly. Join the ends together by pressing down. Repeat with the rest of the slices, forming 8 vertical bread strips. 

  3. Combine the cinnamon and sugar. 

  4. Spread butter generously over one side of the 8 strips and sprinkle a generous amount of cinnamon-sugar over each.

  5. Starting at the end, roll up each strip (rolling in the butter and cinnamon sugar) to form 8 rolls. Cut the rolls in half and place half-rolls next to each other in the baking dish so that they fit snuggly together.

  6. Using a fork, beat together milk and egg.

  7. Pour the egg mixture over the roll-ups and cover the dish with tinfoil. Leave to stand for 10-15 minutes so that the bread absorbs the custard. 

  8. Bake in the oven, covered, for 30 minutes before removing foil and continue to bake uncovered for a further 10-15 minutes, until the top is lightly browned. 


For the glaze:


  1. Beat together all ingredients (except the icing sugar) until smooth and creamy. 

  2. Add the icing sugar and continue to beat mixture until it is lump-free. *Chef’s Tip: Add more milk if necessary to get desired consistency. 


For serving:


  1. Remove the bake from the oven and allow to sit and cool for 5 minutes before drizzling the glaze over the warm rolls.

  2. Serve with fresh berries and ENJOY!