Begin by removing the crusts from 10 slices of soft white sandwich bread. Using a rolling pin, gently flatten each slice to about ¼ inch thick.

In a small mixing bowl, combine melted butter, brown sugar, and ground cinnamon. Stir until the mixture is well blended and creamy. Spread this mixture evenly across each flattened bread slice, leaving a small border.

Carefully roll each slice of bread tightly from one end to the other, ensuring the filling is sealed inside. Gently press the edges to secure the roll.

In a shallow bowl, whisk together large eggs, milk, vanilla extract, and a dash of cinnamon until well blended.

Place a non-stick skillet on medium heat and add a pat of butter to coat the bottom. Allow the butter to melt.

Carefully dip each roll in the egg mixture, making sure it's coated on all sides without oversoaking. Place each roll seam-side down in the skillet. Cook for 2-3 minutes on each side until golden brown and crispy.