Cinnamon Roll French Toast Roll-Ups

Cinnamon Roll French Toast Roll-Ups 
Ingredients
For the roll-ups
10 slices of sandwich bread
3 tablespoons unsalted butter, melted
3 tablespoons brown sugar
2 tablespoons ground cinnamon, divided
3 large eggs
1 tablespoon milk
½ teaspoon vanilla extract
For cooking
1 to 2 tablespoons butter
Instructions
1. Flatten the bread

Use a rolling pin to flatten each slice of bread until it is about ¼ inch thick. If you do not have a rolling pin, use the bottom of a heavy glass or a clean wine bottle.

Carefully cut off the crusts from all four sides of each flattened slice. The crusts can be saved for breadcrumbs or discarded.

2. 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 spreadable paste.

Using a butter knife or the back of a spoon, spread a thin, even layer of the filling over one side of each flattened bread slice. Leave about ½ inch bare at one edge to help seal the roll.

3. Roll up the bread slices

Starting from the edge opposite the bare strip, roll each slice tightly into a log. Press gently to keep the roll closed.

Place each roll seam-side down on a plate or cutting board.

4. Prepare the egg dip

In a shallow bowl (wide enough to fit a roll), whisk together the eggs, milk, ½ teaspoon of cinnamon, and vanilla extract until smooth and slightly frothy.

5. Dip the roll-ups

Working one at a time, roll each cinnamon-filled bread roll in the egg mixture, turning to coat all sides. Do not soak — a quick roll is enough.

For extra security, insert a toothpick through the seam of each roll-up to prevent it from opening during frying.

6. Pan-fry until golden

In a large non-stick skillet, melt 1 tablespoon of butter over medium-low heat.

Place 3 to 4 roll-ups in the skillet, seam-side down first. Cook for 2 to 3 minutes per side, turning gently with tongs, until all sides are golden brown and crisp.

Add more butter to the skillet as needed for subsequent batches. Keep the heat at medium-low to allow the egg inside to cook without burning the outside.

7. Serve immediately

Remove the roll-ups from the skillet. If you used toothpicks, remove them before serving.

Serve warm as is, or with a drizzle of maple syrup, a dusting of powdered sugar, or a simple glaze (see tip below).