Start by removing the crusts from 10 slices of fresh white sandwich bread using a sharp knife.

Using a rolling pin, gently flatten each slice of bread until it's about ¼ inch thick.

In a small bowl, mix together melted butter, brown sugar, and ground cinnamon until fully combined.

Carefully roll each slice of bread tightly from one end to the other, ensuring the filling is secure.

In a shallow bowl, whisk together eggs, milk, brown sugar, cinnamon, and vanilla extract until smooth.

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

Dip each roll into the custard mixture, ensuring to coat well but allowing excess to drip off.

Cook the rolls in the skillet for about 2-3 minutes, turning occasionally, until golden brown and crispy.

Once cooked, remove roll-ups from the skillet and serve warm with maple syrup or powdered sugar.