Ingredients
Method
Preparation
- Pour the almond milk into a shallow bowl and stir in the vanilla and half of the sugar (about 2 tablespoons) until the sugar mostly dissolves.
- In a second shallow bowl, combine the remaining sugar with the cinnamon and mix thoroughly.
- Lay a slice of bread on a cutting board and roll it gently to about half its original thickness using a rolling pin.
- Sprinkle a generous layer of the cinnamon-sugar onto the flattened bread, pressing lightly so it sticks.
- Starting at one edge, roll the bread tightly into a compact cylinder and repeat with remaining slices.
Cooking
- Heat the coconut oil in a nonstick or cast-iron skillet over medium heat until shimmering.
- Dip each roll briefly in the milk mixture, turning to coat all sides, and allow excess to drip off.
- Place rolls seam-side down in the hot skillet and fry, turning every 1–2 minutes, until golden brown and crisp—about 2–3 minutes per roll.
- Remove from the skillet and drain briefly on a plate lined with paper towels.
Serving
- Serve warm with maple syrup, fruit compote, or a dusting of extra cinnamon sugar.
Notes
Store cooled leftovers in an airtight container for up to 2–3 days. Reheat in a 350°F (175°C) oven for 6–8 minutes to crisp the exterior.