A fun and easy take on the classic Mexican dessert, churros. Delicious cinnamon butter makes for a sweet surprise in the centre of these rolls which are dipped in egg, fried in a pan and sprinkled with cinnamon-sugar. Served with a side of maple syrup or melted chocolate, this dish is like eating dessert for breakfast!
In a small bowl, using an electric mixer on medium speed, cream butter, honey and cinnamon until combined. Set aside.
In another small bowl, combine sugar and cinnamon; set aside.
In a shallow bowl, whisk eggs and milk until combined; set aside.
Cut the crust off each slice of bread and discard. Using a rolling pin, flatten bread until approximately ⅛-inch (0.3 cm) thick. Spread a thin layer of cinnamon butter on each slice and roll up tightly.
In a large nonstick skillet, over medium heat, melt 1 tbsp (15 mL) of the butter. Dip rolls, one at a time, in egg mixture, coating all sides; place in skillet. Cook in batches of 3 or 4, turning until roll is browned on all sides, about 5 minutes. Transfer hot rolls to paper towel-lined plate; sprinkle tops with cinnamon-sugar. Continue with remaining rolls, adding more butter to pan as needed.
Serve with warm maple syrup to dip.
Tip: Sugar-Coated Churro French Toast Roll Ups: On a small, rimmed plate combine 2 tbsp (30 mL) sugar and 1 tsp (5 mL) cinnamon. Immediately after frying, add hot rolls directly to cinnamon sugar and roll to coat.