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.

Easy recipeEasyKid recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

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.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Hearty Chia Porridge Breakfast Bowl

Add to favourites
This is my breakfast at least three or four times a week. I just can’t get enough of it! It’s delicious and filling, and full of vital vegan nutrients like…

Easy Bakewell Cake

Add to favourites
This cake has all the winning ingredients – super easy to make, delicious and loved by everyone!


Add to favourites
This one is for vegans, or anyone, who love the taste and texture of seafood. Marinating the mushrooms in fresh dill and lemon juice gives it that fresh ocean flavour,…

‘Crab’ Cakes

Add to favourites
Flaky and soft hearts of palm stand in for lump crab meat in my veganized version of this classic dish. You can serve these with whatever dipping sauce you have.…

Sweet & Sour Tofu

Add to favourites
Get your Chinese fakeaway here! Don’t be put off by the list of ingredients as it’s actually very simple – super-quick convenience options also provided 🙂