In a small bowl, combine the softened butter, brown sugar, and 1 tsp cinnamon. Beat until smooth and creamy.

In another shallow bowl, whisk the eggs and milk together. Set aside.

In a separate small bowl, mix granulated sugar with the remaining 2 tsp cinnamon. Set this aside too.

Trim the crusts off the bread slices and flatten each slice with a rolling pin (or a glass!) until about ⅛-inch thick.

Spread a generous layer of the cinnamon filling onto each slice of flattened bread.

Roll each slice tightly into a log, like a mini wrap or taquito.

Heat a non-stick skillet over medium heat and melt 1 tbsp butter.

Dip each roll-up in the egg mixture, then place seam-side down into the hot skillet.

Cook in batches, turning to brown all sides evenly. Add more butter to the pan as needed between batches.

Once golden and cooked through, roll each warm roll-up in the cinnamon sugar mixture or dust with powdered sugar.

Serve warm, with maple syrup for dipping if you like!