Start by removing the crusts from the slices of white sandwich bread. Using a rolling pin, flatten each slice until they're about a quarter of an inch thick.

In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Mix until smooth. Spread a thin layer onto each flattened bread slice, leaving a small border at the edges.

Take each slice and tightly roll it up, starting from one end. Press the edges gently to seal. Repeat until all slices are rolled.

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

Melt a couple of tablespoons of butter in your preheated non-stick skillet, ensuring it coats the bottom evenly.

Carefully dip each roll-up in the egg mixture, ensuring they're evenly coated. Place them seam-side down in the hot skillet.

Cook for about 2-3 minutes, turning occasionally until golden brown and the egg is cooked through.

Once golden and crispy, remove from the skillet and serve warm, drizzled with maple syrup or sprinkled with powdered sugar.