In a small bowl, mix the softened butter, brown sugar, and 3 teaspoons of cinnamon until smooth and creamy.

In another bowl, combine the granulated sugar and 1 teaspoon cinnamon. Set aside for coating.

In a shallow bowl, whisk together the eggs and milk.

Trim the crusts from the bread slices. Using a rolling pin, flatten each slice to about 1/8 inch thick.

Spread a generous layer of the cinnamon butter mixture evenly over each slice of bread.

Roll each slice tightly into a log shape. If needed, seal the edge with a small dab of the cinnamon butter mixture.

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

Dip each roll-up into the egg mixture so all sides are coated. Allow excess to drip off.

Place seam-side down in the pan and cook a few at a time to avoid overcrowding.

Cook for about 2–3 minutes per side until golden brown on all sides. Add more butter to the pan if necessary.

Remove from the pan and immediately roll each one in the cinnamon sugar mixture.

Serve warm. These cinnamon sugar French toast roll-ups are delicious with powdered sugar or maple syrup.