Begin by removing the crusts from each slice of white sandwich bread to ensure they're easy to roll. Use a rolling pin to flatten each slice into thin rectangles, approximately 1/4 inch thick.

In a small mixing bowl, combine melted butter, brown sugar, and ground cinnamon to form a sweet paste. Spread the mixture evenly across each flattened slice of bread.

Starting from one end, tightly roll each slice of bread filled with the cinnamon mixture. Press the edges gently to seal the rolls.

In a shallow bowl, whisk together large eggs, milk, vanilla extract, and an additional pinch of cinnamon.

Preheat a non-stick skillet over medium heat and add a generous pat of butter for frying.

Carefully dip each cinnamon roll into the egg mixture, ensuring they are well-coated but not overly soaked. Place each roll seam-side down in the hot skillet.

Once cooked to a beautiful golden brown, remove the rolls from the skillet and place them on a serving platter. Serve warm.