Crispy Cinnamon-Sugar Roll-Ups Recipe (4 Ingredients, 10 Minutes)

There is a certain snack that I have probably done in my childhood hundreds of times: a simple tortilla roll-up of the cinnamon-sugar tortilla. It is something that I could do alone in the microwave at a young age, and we almost always had the ingredients that were needed in our house. I clearly remember reducing a full plate of these small sugar roll-ups before I went to football training, which I cannot imagine today.

Now that I am older and smarter, I have created a slightly improved version of this childhood snack in a pan. The end result is a crispy, butter -like, sweet tortilla that tastes like a churro, but without the work of the roast. My children love them absolutely and I am glad to make them occasionally as a special snack after school-I may not be as often as I could grew up.

They are anything but chic, but they are in a nutshell and also make a pretty good snack at night at any age.

The best tortillas for these roll-ups

I am generally a corn tortilla fan for all tacos, but flour tortillas are the right way for these small churrro-like roll-ups. I like to get the super soft in a smaller taco size so that you can insert a few roll-ups into the pan.

Pan vs. microwave

In the course of my life I definitely did more of these roll-ups in the microwave than in a pan, but I prefer the pan. The microwave version is faster (microwave for 30 seconds and they are done), but I don’t like how the finished roll-up is a single uniform soft texture. If you take the time to caught the roll-ups in a pan, the texture is so much more interesting and is a nice mix of crispy outdoor and softer interior.

How to make my 4-introrient crispy cinnamon-sugar roll-ups

To make six roll-ups, you need:

• 2 tablespoons of brown sugar
• 1 teaspoon of ground cinnamon
• 6 small (taco size) flour tortillas
• 3 tablespoons of unsalted butter, soft, divided

Mix brown sugar and cinnamon together in a small bowl. Place the tortillas on a flat surface. Share 2 tablespoons of the soft butter between the tortillas (approx. 1 teaspoon per tortilla) and spread each portion into a very thin layer. Sprinkle each tortilla evenly with the brown sugar and cinnamon mixture. Roll each tortilla into a tight roll-up.

Melt the remaining 1 tablespoon of butter in a medium pan over medium heat. As soon as the butter is bubbling and hot, add the tortilla roll-ups and cook until the tortillas are browned and crispy on the underside for about 2 minutes. Flip and cooking until the second side is browned, about 2 minutes longer. Take out of the pan, let it cool briefly and then serve warm.

More sweet childhood favorites