Begin by removing the crusts from each slice of fresh white sandwich bread. Use a rolling pin to flatten each slice gently to about ¼ inch thick.

In a small bowl, combine melted butter, brown sugar, and ground cinnamon until well blended. Spread the filling evenly across one side of each flattened bread slice.

Starting at one end, tightly roll each slice of bread with the filling inside, pressing the edges to seal them. Place the rolled-up slices seam-side down as you prepare the egg mixture.

In a shallow bowl, whisk together the large eggs, milk, ground cinnamon, and vanilla extract until smooth.

Preheat a non-stick skillet over medium heat and add a pat of butter. Let it melt completely to cover the bottom of the skillet.

Carefully dip each roll in the egg mixture and place them seam-side down in the skillet. Cook for about 2-3 minutes, turning occasionally until golden brown.

Once cooked, remove the roll-ups from the skillet and place them on a serving platter. Dust with powdered sugar, drizzle with syrup, or garnish with fresh fruit.