Mix ½ cup softened butter with ¼ cup light brown sugar and 1 Tablespoon of cinnamon. Set aside.
With a serrated knife, cut the crusts from 8 - 10 bread slices - all the way around
Use a rolling pin to roll the slices flat. You aren’t trying to make the squares bigger like when you roll pie dough or cookie dough. You just want to flatten and condense the bread
Spread each of your flattened bread slices with the cinnamon/sugar/butter mixture. How much you use is up to you. I found that about 1 Tablespoon per slice was enough but if you want a thicker layer, feel free to add more. Just make sure you don’t run out before covering all of your bread slices.
Roll the completed slices tightly but be gentle so your filling doesn’t pop out. Lay the rolls with the seam side down on a plate and set aside.
Whisk 2 eggs, ¼ cup milk and 1 teaspoon of vanilla extract in a shallow bowl. Set aside.
Combine ¼ cup granulated sugar and 1 teaspoon cinnamon in another shallow bowl and set aside.
Melt 2 Tablespoons of unsalted butter in a skillet over medium heat. Add the remaining 2 Tablespoons of butter if needed after frying your first few rollups.
When your butter is melted, quickly dunk the bread rolls in the egg mixture and lay them seam side down in the skillet. Fry the rolls until golden brown on all sides. Remove from the skillet with a slotted spoon and roll each in the sugar/cinnamon mixture.