Cinnamon Roll French Toast Roll-Up

Ingredients
10 slices sandwich bread
3 tablespoons butter, melted
3 tablespoons brown sugar
2 tablespoons cinnamon (for filling)
3 large eggs
1 tablespoon milk
½ teaspoon cinnamon
½ teaspoon vanilla extract
Additional butter for frying the skillet
Instructions
Flatten and trim the bread
Use a rolling pin to flatten each slice of bread until very thin (about ⅛ inch thick). Carefully cut off all four crusts from each flattened slice using a sharp knife or kitchen shears. Discard crusts or save them for another use.

Make the cinnamon filling
In a small bowl, combine the melted butter, brown sugar, and 2 tablespoons of cinnamon. Stir until the mixture forms a thick, spreadable paste. Spread about 1 teaspoon of this filling evenly over each flattened bread slice, covering the entire surface.

Roll up tightly
Starting from one edge, tightly roll each bread slice into a log shape, keeping the filling inside. Press gently on the seam to help it stay closed. Repeat with all 10 slices.

Prepare the egg dip
In a shallow bowl, whisk together the eggs, milk, ½ teaspoon of cinnamon, and vanilla extract until the mixture is smooth and slightly frothy.

Dip and fry
Heat a large nonstick skillet over medium heat and add 1 tablespoon of butter, swirling to coat. Dip each bread roll-up into the egg mixture, turning to coat all sides evenly. Let excess drip off briefly, then place seam-side down in the hot skillet. Fry in batches, turning occasionally with tongs, until all sides are golden brown and crisp (about 2–3 minutes per batch). Add more butter to the skillet between batches as needed.

Serve immediately
Transfer finished roll-ups to a plate. Serve warm as is, or dust with powdered sugar, drizzle with maple syrup, or top with cream cheese icing.