Blueberry French Toast Roll Ups

Published September 3, 2013. Updated March 11, 2020

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If there’s a breakfast food that you want to try soon, please let these be it! I wouldn’t ever be able to tell you in words how good they are, you just need to try them yourself. These are basically blueberry cinnamon rolls in french toast stick form.

Or, just imagine your favorite french toast turned cinnamon roll, meets blueberry filled, homemade toaster struedel and all of that goodness is then plunged into a creamy, sweet, glaze-like cream cheese dipping sauce. See, you need to try them! I’m pretty sure my family had the entire batch finished in a number of minutes.

Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce | Cooking Classy

With these you can add various fillings. I’d highly recommend going the blueberry route at least once, but raspberries, strawberries, diced bananas, chopped nuts, Nutella, sweetened ricotta and chocolate chips (Cannoli french toast roll ups…yes please!) would all be delicious options.

Rather than baking these you could also cook them in a fry pan over the stove-top, rotating to opposite side occasionally until cooked through. Baking them all at once just seemed easier to me.

You might look at this recipe and think it makes way too many and you might be thinking you want to cut the recipe in half, if anything double it :).

The bread is that weak, flimsy bread so these really aren’t that big and everyone will probably want at least 3 or 4. Or all of them. I know I do, if I had any left I’d probably be tempted to hide them in the back of my fridge – out of site of anyone else. Enjoy!

Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce | Cooking Classy

Blueberry French Toast Roll Ups with Cream Cheese Dipping Sauce | Cooking Classy

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Blueberry French Toast Roll Ups

Such a fun new way to make french toast! They're filled with jam and fruit, rolled, dipped and cooked until golden brown. Then they're finished with cinnamon sugar.
Servings: 8
Prep15 minutes
Cook20 minutes
Ready in: 35 minutes



  • Preheat oven to 375 degrees. Stack bread into stacks of 4 slices, then trim crusts from bread.
  • Working with one piece of bread at a time, use a rolling pin to flatten bread to about 1/2 it's original size. Evenly spread 1 tsp blueberry jam just onto one half of the bread, then align a row of blueberries over jam.
  • Roll bread to opposite end and set aside, seem side down. Repeat with remaining slices of bread.
  • To a blender add eggs, milk, vanilla, flour, baking powder and nutmeg. Cover and blend on low speed 10 - 15 seconds until well blended.
  • Pour into a bowl and dip roll ups into egg mixture, allowing to rest several seconds to absorb liquid. Transfer to a lightly greased Silpat lined baking sheet (I didn't grease mine and I had about 3 of them stick, but was easily able to remove them with a spatula).
  • Bake in preheated oven 9 minutes, then remove from oven.
  • Brush tops lightly with melted butter than rotate french toast roll ups to opposite side and brush lightly with melted butter (bottoms should now be upright). Return to oven to bake 8 - 12 minutes longer until cooked through.
  • In a small bowl whisk together granulated sugar and cinnamon. Once french toast roll ups are cool enough to handle, immediately dip and roll in cinnamon sugar mixture to evenly coat.
  • Serve with maple syrup or sweet cream cheese dip in notes (not included in nutrition estimate).


In a mixing bowl, using and electric hand mixer, whip together 3 oz. cream cheese and 3 oz. butter until smooth and fluffy. Add in 1 cup powdered sugar, 1 - 2 Tbsp milk and 1/2 tsp vanilla and whip until well blended and fluffy. Store in refrigerator.
Nutrition Facts
Blueberry French Toast Roll Ups
Amount Per Serving
Calories 313 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 90mg30%
Sodium 316mg14%
Potassium 181mg5%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 25g28%
Protein 6g12%
Vitamin A 252IU5%
Vitamin C 5mg6%
Calcium 184mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Ariella

    These looked delicious. So, I made them. And……mine stuck to the baking sheets so much (even after I greased one of them) that a lot of them ripped open. It started to look a little messy (OK, A LOT messy) so when they cooled, I folded some of them in half and stuck a toothpick in them. I am going to attempt these again with a lot less jelly and fewer berries/roll up and see how they turn out. Thanks for sharing this fun recipe :)

    • Jaclyn

      Jaclyn Bell

      Sorry that happened. Next time, if you have them, I’d recommend using Silicone baking mats and that should help.

  • Heather

    can you make a huge batch of them and freeze them up to maybe a couple weeks. for school morning breakfast instead of the frozen stuff from store

  • Stacie

    I live up North and at this time of year it’s hard to find fresh blueberries. Could you use frozen/thawed blueberries instead of fresh??

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  • happy

    seams tasty but if you all share pics step by step of receipe then easy to understand :)

  • Ellie {Musing Momma}

    Hmm, I was thinking upon seeing the scrumptious picture that these would be wildly unhealthy…but reading the recipe, I’m wondering! Do you think whole wheat bread would work? Because they look delicious and I’m pretty sure my two boys would gobble them right up! :)

    • Jaclyn

      Jaclyn Bell

      I think whole wheat would work fine as long as it’s the fairly thin sandwich bread.

  • Marlene

    Were you able to try one when it was completely cool? I wondered if they were good at room temperature because I’d like to take some in to share at work and reheating/keeping warm might be tricky!

    • Jaclyn

      Jaclyn Bell

      Yeah I actually had a few at room temperature and they were still delicious. I hope you and your coworkers love them Marlene!

      • Marlene

        I made these this morning for my colleagues and they were a HUGE hit. We had them after they had cooled. One friend said they were like blueberry stuffed churros. I used french bread. Also, the dipping sauce is MUCH fluffier and easier to dip in at room temperature. Thanks for the recipe. I will definitely be making these again and experimenting with different jams and fruits. Your instructions were easy to follow!

        • Jaclyn

          Jaclyn Bell

          That’s so great to hear Marlene! I’m so glad everyone liked them! Glad to know they can work with french bread too. Thanks for your comment!

  • sally @ sallys baking addiction

    Such a wonderful breakfast Jaclyn! And like usual, so very creative. :) I just had french toast casserole the other week and now I’m craving roll ups. I’ll take a dozen, please!