Recipe

Nutella Banana French Toast Roll-Ups

Golden, cinnamon-sugar roll-ups stuffed with Nutella and banana. Crispy edges, gooey centers, and a 25-minute payoff.

By Matt Campbell

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4.8

A plate of golden French toast roll-ups coated in cinnamon sugar, sliced to show a gooey Nutella center with banana, on a simple breakfast table with a mug of coffee

Nutella is one of those pantry staples that quietly turns a normal Tuesday into something that feels like you tried. It is sweet, nutty, cocoa-rich, and honestly kind of magical when you give it a crispy shell to hang out in.

These Nutella banana French toast roll-ups are my favorite way to do exactly that. They are the breakfast equivalent of a high five: soft bread rolled thin, stuffed with Nutella and banana, dipped in a quick eggy custard, then pan-toasted until the outside goes golden and the edges get crisp. The finish is the best part: a cinnamon-sugar roll while everything is still warm, so it clings like it means it.

They feel fun enough for a weekend brunch but easy enough for a weeknight dessert. Also, if you are cooking with kids, this is prime "assembly line" territory. Just accept that a spoonful of Nutella will disappear into the ether. That is normal kitchen science.

A jar of Nutella on a kitchen counter next to a small plate of banana strips and a stack of sandwich bread in warm natural window light

Why It Works

Crispy outside, gooey inside: Rolling the bread thin helps it toast evenly while the Nutella stays molten.
Big flavor, simple ingredients: Standard French toast custard plus cinnamon sugar does a lot with very little.
Fast and flexible: Make a few for a snack, or scale up for a brunch spread.
Banana balances the sweetness: The fruit adds a mellow, creamy bite so it is not just straight sugar rush.

Pairs Well With

Storage Tips

These are best fresh, when the outside is crisp and the center is warm. But leftovers are still very worth it.

Make ahead

You can assemble the roll-ups (Nutella and banana, rolled up) and refrigerate them in a covered container for up to 4 hours. Wait to dip in the egg mixture until right before cooking so they do not get soggy.

Refrigerator

Store cooled roll-ups in an airtight container for up to 2 days for best quality. Place parchment between layers to reduce sticking.

Reheat

Skillet (best): Warm over medium-low heat with a tiny bit of butter for 2 to 4 minutes, turning until crisp.
Oven or toaster oven: 350°F for 6 to 10 minutes on a sheet pan.
Microwave (last resort): 15 to 25 seconds. It will be soft, not crisp, but still tasty.

Freezing

Freeze in a single layer until firm, then transfer to a freezer bag for up to 1 month for best quality. Reheat from frozen in the oven at 350°F for 10 to 14 minutes.

Common Questions

Is Nutella the same as chocolate spread?

Nutella is a hazelnut cocoa spread. Some chocolate spreads are cocoa-forward without much nut flavor. In this recipe, any chocolate-hazelnut style spread works, but Nutella gives the classic taste.

Why won’t my bread roll without tearing?

Fresh, soft sandwich bread rolls best. If your bread is tearing, it is often too dry or too thick. Trim crusts and use a rolling pin to gently flatten. Press firmly, but do not go full rage mode.

Quick fix: If the slices feel dry, microwave the bread stack for 10 seconds under a lightly damp paper towel to soften, then roll.

Can I use brioche or Texas toast?

You can, but it is harder to roll because it is thicker. If you try it, flatten well and keep the filling modest so it seals.

How do I keep the Nutella from leaking out?

Do a thin layer of Nutella, not a mound.
Leave a 1/2-inch border at the edges.
Roll snugly and place seam-side down in the pan first to “seal” it.
If a seam keeps popping open, secure it with a toothpick while cooking, then remove before serving.

Can I make these dairy-free?

Yes. Use a plant milk (oat milk is great here) and cook in neutral oil or dairy-free butter. Nutella typically contains milk, but formulas can vary by country, so check the label. If needed, swap in a dairy-free chocolate-hazelnut spread.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and knife
Rolling pin (or a sturdy glass)
Shallow bowl for the egg mixture
Large skillet or griddle
Thin spatula or tongs
Plate lined with paper towels (optional but helpful)

I love Nutella, but I love it even more when it gets paired with something that brings texture to the party. The first time I made these, it was one of those mornings where I wanted pancakes, did not want pancake effort, and still wanted something that felt like a treat. So I rolled up some sandwich bread, added banana because it was sitting there getting freckly, and pan-toasted the whole thing like French toast sticks with a glow-up. The result was messy in the best way: crisp edges, warm center, and that moment where you bite in and realize you should probably make a second batch. For quality control, obviously.