Start by removing the crusts from the slices of white sandwich bread and gently flatten each slice using a rolling pin, aiming for about 1/4 inch thick.

In a mixing bowl, combine melted butter, brown sugar, and 2 tablespoons of ground cinnamon until smooth. Spread over each flattened bread slice.

Gently roll each slice of bread tightly from one end to the other, sealing the edges gently with your fingers.

In a shallow bowl, whisk together large eggs, milk, ½ teaspoon of cinnamon, and vanilla extract until well combined.

Preheat a non-stick skillet over medium heat and add a bit of butter to coat the bottom.

Carefully dip each roll in the egg mixture, ensuring they are evenly coated. Cook seam-side down for about 2-3 minutes.

Once golden and crisp on all sides, remove them from the skillet and place them on a paper towel-lined plate.