• Rolling Pin
  • Shallow Bowls
  • Large Skillet


  • 8 slices white sandwich bread
  • 1/2 cup creamy peanut butter
  • 1/2 cup jelly (whichever flavor you like)
  • 2 large eggs
  • 3 tablespoons 2% milk
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • Butter for greasing the pan
  • Maple syrup for serving


  1. Use a knife to trim the crust from the bread and flatten each slice out with a rolling pin.
  2. Spread 1 tablespoon of peanut butter over each slice leaving a 1-inch strip on one edge of the bread. Top the peanut butter with 1 tablespoon of jelly on each slice.
  3. Roll up each slice of bread by starting with the side across from the plain section and roll it into a log. This gives the filling some room to spread out without oozing out of the roll up.
  4. In a shallow bowl whisk together the eggs and milk. Set aside.
  5. In another shallow bowl, mix the sugar with the cinnamon. Set aside.
  6. Place a large skillet over medium heat. Add 1 tablespoon of butter. Once the butter is melted, dip the roll ups in the egg mixture until coated on all sides. Place them in the pan seam side down.
  7. Cook in batches until golden brown, about 1-2 minutes per side. Remove from the skillet and immediately roll the warm roll ups in the cinnamon sugar. Transfer to a plate and set aside.
  8. Add butter to the pan as needed and continue until all the roll ups are cooked and coated in cinnamon sugar. Serve warm with maple syrup and fresh fruit if desired.


Serving: 1roll up | Calories: 274kcal | Carbohydrates: 39g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 214mg | Potassium: 161mg | Fiber: 2g | Sugar: 22g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg

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