Take your bread slices and trim off the crusts. Use a rolling pin to flatten each slice until it's thin and malleable. In a small bowl, cream together the softened butter, brown sugar, and 3 teaspoons of cinnamon. Spread a thin, even layer of this mixture over each bread slice, then roll them up tightly like little cigars.

In a shallow dish, whisk your eggs and milk together until smooth. In a separate bowl or plate, combine your granulated sugar and the remaining teaspoon of cinnamon.

Melt your cooking butter in a large skillet over medium heat. Quickly dip each bread roll into the egg mixture (don't soak them, or they'll get soggy!) and place them seam-side down in the pan. Fry them for about 2–3 minutes, turning occasionally until they are golden and crispy on all sides.

As soon as the rolls come out of the pan, toss them directly into the cinnamon-sugar mixture while they’re still hot and buttery. This ensures the sugar sticks perfectly. Dust with powdered sugar if you're feeling extra, and serve immediately with a side of maple syrup.