Cinnamon S’mores French Toast Roll-ups

Having lived in “country” places for most of my youth, bonfires were a consistent presence in many of my favourite memories. When I found out marshmallows weren’t vegan, I was devastated. If you already knew this, you understand my pain; if you didn’t know, Google “how gelatin is made” (cue gagging). Thankfully, vegan marshmallows exist now; they hit the market shortly after my transition into veganism and I began using them as often as possible—even in breakfast.

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Preparation time

20 min

Cook time

15 min

Total time



United States and Canada


  • vegan-desserts




Wet batter dip

  • 185ml/3⁄4 cup unsweetened plant milk (rice milk recommended)
  • 85g/1⁄4 cup plus 2 tbsp vegan butter, melted
  • 1½ tbsp cornflour
  • 1 tsp vanilla extract
  • 1⁄2 tsp salt


  • 60g/1⁄4 cup vegan butter, melted
  • 55g/1⁄4 cup brown sugar
  • 1 tsp ground cinnamon
  • 60g/1 cup vegan mini marshmallows
  • 40g/1⁄4 cup vegan mini chocolate chips


  • 4 tsp cane sugar
  • 2 tsp light brown sugar
  • 1⁄2 tsp ground cinnamon
  • 10–12 large slices soft white bread*
  • For serving: maple syrup

Notes: *I specify large, soft bread slices because in order to roll up the French toast without losing your mind, you want to have a big, soft canvas.


  1. In a small shallow bowl, whisk together all wet batter dip ingredients.
  2. In another small bowl, mix together all filling ingredients except mini marshmallows and mini chocolate chips.
  3. In a wide shallow bowl or plate, mix both sugars and cinnamon together for your coating. Set aside.
  4. Cut the crusts off bread slices to make rectangles, but try to conserve as much bread canvas as possible. Divide filling evenly among bread slices and spread over the top of each slice.
  5. Heat an electric griddle to 200°C/400°F, or heat a non-stick skillet over a medium-high heat.
  6. Line up some mini marshmallows along the long edge of each slice of bread — that will be the middle of your roll. Sprinkle 1⁄2 teaspoon of chocolate chips in a line next to the marshmallows, then roll up bread starting at the marshmallow side. If it’s difficult to roll, your bread slice might be a bit small. Just flip the orientation on the next one, lining up the marshmallows and rolling starting on the short edge of the bread. This will give you more runway for rolling up the French toast.
  7. Dip each roll in wet batter and shake off excess liquid. Transfer roll to your ungreased hot pan or griddle with the seam side down. Cook for about 1 minute, then rotate and cook on the other 3 sides for about 1 minute each as well, or until dark brown edges show up.
  8. When all sides are done, remove French toast from the heat and roll them in the cinnamon-sugar coating. Set aside and continue with the rest of your roll-ups.
  9. Serve warm with maple syrup.

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