In a small bowl, combine ½ stick of softened butter, ¼ cup of light brown sugar, and 3 teaspoons of cinnamon to create the filling.

In another bowl, mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon for the sugar coating.

In a shallow bowl, beat 2 large eggs with 3 tablespoons of milk until blended.

Trim the crusts from thick toast bread slices and flatten them with a rolling pin.

Spread a thick layer of filling on each slice and roll tightly from one end to the other.

Preheat a non-stick skillet over medium heat and melt 1 tablespoon of butter.

Dip each roll in the egg mixture and place seam-side down in the skillet, cooking for 3-4 minutes on each side until golden brown.

Roll the cooked roll-ups in the sugar-cinnamon mixture immediately after cooking.

Serve warm, optionally dusted with powdered sugar and paired with fresh berries or maple syrup.