Instructions

• Heat the oven to 350°F and line a baking sheet with parchment.
• Stir the softened cream cheese, powdered erythritol, and vanilla until smooth.
• Flatten each bread slice with a rolling pin, keeping the slices intact.
• Spread the cream cheese mixture over the bread and roll each slice tightly from one end.
• Dip each roll in beaten egg, turning to coat all sides.
• Arrange the rolls seam-side down on the prepared sheet and brush with melted butter.
• Mix the granulated erythritol and cinnamon, then sprinkle the mixture over the rolls.
• Bake for 12 to 15 minutes, turning once if needed, until golden and crisp. Cool briefly before serving.