For the Roll Ups:
- 4-6 slices of Brioche Bread (use enough to satisfy your cooking needs)
- 2 eggs
- 1 1/2 cups of heavy cream (or milk alternative)
- 1/2 stick of softened butter (or butter alternative)
- 3 tablespoons of brown sugar
- 3 tablespoons of cinnamon
For the icing:
- 1/2 cup of softened cream cheese
- 3/4 cup powdered sugar
- 2 tblsp of maple syrup
- 1/4 cup milk
Instructions
Preheat a non stick skillet on medium-low heat.
Start by combining your eggs, milk, and 1 tablespoon of cinnamon into a bowl. Whisk together thoroughly.
In a separate bowl, add the butter, brown sugar, and remaining 2 tablespoons of cinnamon. Mix until a paste consistency forms.
Next, take the bread slices and remove the crust (optional). Once crust is removed (if doing so) take a slice and flatten it out with a rolling pin. Repeat this step with all remaining slices.
Once the bread has been flattened, using a butter knife, spread the butter/sugar/cinnamon mixture onto the bread in a thin, even layer. After spreading the butter, roll up the bread slice into a “cinnamon roll” and set aside seam side down. Repeat with remaining bread slices.
Next, take the roll ups and dunk them into the milk/egg mixture. Do not soak but make sure all sides are evenly coated. Drain off excess milk, then immediately add seam side down onto the preheated skillet.
Cook roll up on seam side until golden brown, then roll over gently, cooking on all sides until a nice golden brown forms. Repeat with all remaining roll ups.
While the roll ups are cooking, the icing can be made or can be made before hand.
To make the icing simply combine the cream cheese, powdered sugar, maple syrup, and milk. Mix together thoroughly or until desired consistency has been reached. If too thin, add more powdered sugar. Too thick, add more milk a tsp at a time.
All that’s left to do is serve and enjoy!