Cheesecake Cinnamon French Toast Rolls are an easy and amazingly delicious sweet treat that your family and friends, guests, or neighbors going to love.

I cannot even tell you how fast these got eaten. Literally, I turned around and trayful was gone. Needless to say, my kids really love these golden cinnamon beauties.

My husband orders these by weekly, with Nutella most of the time though. However, I got to tell you Cheesecake Cinnamon French Toast Rolls are the bomb.

CHECK OUT MY TOAST PIZZA ROLL RECIPE

Who would have thought that a simple toast bread could have such an amazing purpose other than serving as a slice of sandwich bread?

I have made a pizza roll with it as well as ham and cheese rolls, so if you have some toast on hand please test it.

Anyhow, you all know how much I love versatile recipes?! This one is not much different because you can fill these with whatever you want; Nutella, Nutella and peanut butter, a good fruit jam, lemon curd,  cream cheese and fresh fruits such as blueberries, etc.

Well, these are sweet, but not overly sweet so everyone really could enjoy them. Of course, you can adjust the sugar depending on how much you personally like. I do not like too sweet unless I am eating baklava.

You can dip them in lemon sugar, coconut sugar or vanilla sugar. SEE!!! I told you it’s versatile and extremely simple as well. I hope you guys try this delicious recipe.

HAPPY COOKING!

If you make Cheesecake Cinnamon French Toast Rolls or any other recipe from my blog please tag me on Instagram.

@sandraseasycooking with hashtags #sandraseasycooking. I would love to see and share your creation with everyone else. Thank you so much in advance!

Yield: Serves 4

Cheesecake Cinnamon French Toast Rolls

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Cheesecake Cinnamon French Toast Rolls are an easy and amazingly delicious sweet treat that your family going to love.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 10 slices white sandwich bread
• 2 large Eggs mixed
• 1/2 cup granulated sugar
• 1-2 teaspoons ground Cinnamon

FILLING

• 1 pack softened cream cheese
• 1 teaspoon vanilla extract
• 1/4 Powdered Sugar

Instructions

1. Preheat oven to 375F
2. Mix cream cheese, vanilla extract, and sugar until creamy and smooth in texture. Place in the fridge to set and until ready to be used.
3. Cut the crust from each slice of bread and flatten it out with a rolling pin.
   Place about 1-2 teaspoons of filling about half inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
4. Mix sugar and cinnamon.
5. Then mix eggs in the bowl.
6. Place baking sheet (use parchment paper or nonstick alum foil), next to the baking sheet, place a bowl of mixed eggs and right next to the eggs place a large plate with sugar and cinnamon so it is easier to move from one step to the other.
7. Dip each bread roll in the egg mixture, coating well, then dip them in the sugar-cinnamon mixture coating it completely.
8. Transfer the rolls to the baking sheet, seam side down.
9. You can cook in batches or use two baking sheets if you have more than 10 rolls.
10. Bake until golden brown for about 15 minutes in the preheated oven.

Notes

CAUTION! Allow them to cool down for at least 5 minutes before serving and eating because the filling is extremely hot. Double the recipe if you going to make more.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

HOW to make chicken from scratch:

• 4 chicken breasts
• A generous sprinkle of salt and ground black pepper on each chicken breast
• A generous sprinkle of Chicken Seasoning
• 1/4 tbsp. Herbs (parsley, thyme or rosemary)
• 2 tbsp Oil
• 1 teaspoon Lemon juice *optional

DIRECTION:

• If you want the Asian flavor you can just marinate chicken for at least 30 minutes submerged in 1/2 cup Teriyaki sauce, 2 tbsp Soy sauce, garlic. green onion and ginger.  
• Make sure to place chicken in the fridge to marinade. I love using a large Ziploc bag to marinate chicken. You literally, place chicken in the bag, pour marinade mixture over it, close the bag, shake it a bit and place in the fridge, that’s it! 

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Easy Naan Bread Pizza

Simple, easy and quick lunch or dinner idea.

Course Main Course

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 Naan Bread mine was roasted garlic
• 1/2 cup Cheese shredded (Mozzarella, or Pizza Cheese Blend)
• 1/2 Chicken breast, cooked store-bought or homemade, grilled or pan-fried
• 3 Cherry Tomatoes halved
• 3 Olives any on hand
• Herbs for garnish Italian herb mix/blend or any on hand to enhance the flavor
• Red chili flakes

Instructions

1. Preheat your oven to 400F.
2. Add cheese on top of Naan bread, then add cooked chicken sliced into cubes, olives, tomatoes.
3. Sprinkle some Italian herbs and red chili flakes.
4. Bake it for 3 minutes then turn the broiler on high and bake for an additional minute or two, or until the cheese is completely melted.
5. Slice and eat... Enjoy!

Recipe Notes

You may bake it in a conventional oven, which cooking time might be less than in my directions. You can use the microwave to make this. It will not be as crunchy, but still just as tasty. You can add any topping that you like; Hawaiian pizza, vegetarian pizza, three meat pizza, etc. possibilities are endless.

Peach Tart with Lemon Thyme is such an amazingly delicious and at the same time beautiful tart.

Baking and Cooking, the hands-down are the most relaxing things to do on my list. Both being extremely therapeutic, of course, just like reading a good book or taking a power nap on your sofa after work.

When you find what you enjoy and love, life truly becomes easier. I rarely go out to eat, mainly because I enjoy preparing meals for my family and friends, but most of all watching them eat it.

Tap here for more tasty and easy pastry recipes

With 2 teens in my house, and one more slowly entering the early stages of teenage life, I had to find something, perhaps find myself, and stress less over the little things.

I know, sometimes that is easier said than done. However, unless you find “me” time, exhaustion hit you like a truck. Life becomes the same each day with the one-way route, and 24 hours begin to seem too short to accomplish anything.

That’s why I take a step back and do things for myself, by myself just to recharge. Somewhere between laundry, looking for that missing sock, packing school lunches, driving to all after-school activities, you could easily lose yourself.

Just last week, I thought to make a nice, stress-free evening for myself. Maybe read a book that I have just gotten from the library.

Since my husband went to work and our kids were out doing their own thing it was peaceful. Also, I should say, it was a remarkable unwinding evening.

I made this lovely tart, brewed ginseng tea and gave me more than 2 hours of quality time. A few years prior that would be almost unthinkable, nonetheless. I am gradually learning more and more about how to manage my time.

As well as give my precious time to the people that are important to me, instead of squandering on the things that really don’t matter at all.

Everything begins to fall into place, it is absolutely astonishing how life works. Well, if you just take your time and enjoy those simple moments.

Recipes you might like:

• Creamy Spinach Puff Pastry
• Scotch Egg Puff Pastry
• Potato and Leek Phyllo Pastry
• Caramelized Onion Tart

If you make this tasty and easy Peach Tart with Lemon Thyme, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for your support.

Yield: 6

Peach Tart with Lemon Thyme

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Easy, simple and most definably the best-tasting peach tart. 

Prep Time 30 minutes

Bake Time 40 minutes

Additional Time 1 hour

Total Time 2 hours 10 minutes

Ingredients

• 1 1/4 cups All-Purpose Flour
• 1/2 teaspoon salt
• 1/2 cup cold Organic Vegan Superfood Shortening blend of coconut and palm oils or use cold unsalted butter
• 5 tbsp Ice Cold Water

Peach Filling:

• 4 fresh ripe peaches sliced (Nectarines would work well)
• 3 tablespoons Granulated Sugar
• 3 sprigs of Lemon Thyme
• 1/2 tbsp. Corn Starch
• 1/2 tbsp Lemon Juice
• 1/2 tbsp Lemon Zest

Other Ingredients:

• 1 Egg for brushing the dough before baking
• Springle of sugar on the dough before baking
• 1 teaspoon All-purpose flour before arranging the peaches in the dough
• 1/4 teaspoon sugar before arranging the peaches in the dough

Instructions

Pie Crust:

1. In a food processor, place the flour and salt then process until combined. Add the Organic Vegan Superfood Shortening and process until the mixture resembles coarse meal.
2. Pour about 4-5 tbsp of water in, slowly, one tbsp at the time, steady stream through the feed tube until the pastry just holds together when pinched.
3. Place the pastry on your counter, make into a ball, wrap tightly with plastic wrap (film), and refrigerate for about one hour to rest and chill.
4. Once the dough has chilled enough, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 10 -13 inch round, then cut into a rectangle by cutting the circular sides.
5. Try to make an even thickness. Keep lifting up and turning the dough disk and a quarter turn as you roll to prevent from sticking to the working surface.
6. Transfer the dough to a parchment paper-lined baking sheet, cover, and place in the refrigerator.
7. Important: You must rest the dough in the fridge to allow the hydration to even out. If after doing that the dough is too dry, use just a bit more ice water. That way the water will absorb evenly and quickly in just a few minutes, allowing you to roll the dough. Use Regular blade in the food processor. You can buy store-bought pie crust. Defrost and use as suggested on the packaging. Shape it as you like; as a tart, galette, mini tarts, etc.

Peach Filling:

1. Wash and gently rub the peaches to remove fuzz (not necessary for nectarines). Cut the peaches in half, remove the pits, and cut into thin slices.
2. Place the peach slices in a large bowl and add the sugar and gently toss to combine, then add cornstarch, lemon thyme (remove leaves from the steam), lemon juice and lemon zest. Toss everything to coat the peaches.
3. Take the dough out of the fridge and dust with a bit of flour and sugar. Just a light sprinkle.
4. Arrange the peach slices on the dough, placing them close together. You can make double raw or triple, depending on how large you want your tart to be. Leave about a two-inch-wide border around the peaches and the edge of the dough. Scrape any remaining sugar from the bowl and drizzle over top of the peaches.
5. Fold the edges of the dough over the peaches. Make sure to seal any cracks in the pastry. You can make it circular as a galette, but this rectangular one is pretty amazing as well.
6. Brush the dough with mixed egg and sprinkle a bit of sugar on the dough.
7. Place it back to the fridge for 15-20 minutes before baking. This will make it even better.

Baking:

1. Bake in a preheated oven at 400 Fahrenheit for about 35-40 minutes or until the dough is golden brown and the peaches are tender.
2. Remove from the oven and place it on a wire rack to cool down. Serve warm or cold with Ice-cream or a dollop of whipped cream.

Notes

You may use vegan shortening to brush on the crust instead of the egg. Also, if you wish to use cold unsalted butter instead of the vegan shortening, you can do that too. This is also perfect for nectarines, plums, apples or berries.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest