1. Start by trimming the crusts off each slice of bread. Use a rolling pin to flatten each slice gently—this makes rolling easier and ensures the filling stays snug.
2. If you’re adding a filling, spread about a tablespoon of cream cheese or Nutella evenly over the flattened bread slices.
3. Carefully roll each slice from one edge to the other, pinching the edge to seal so the filling doesn’t ooze out during cooking.
4. In a shallow dish, whisk together the eggs, milk, vanilla extract, granulated sugar, and cinnamon until smooth and fragrant.
5. Heat a large skillet over medium heat and melt a tablespoon of butter to coat the pan.
6. Dip each roll-up into the egg mixture, turning to coat all sides thoroughly but gently, so they don’t unravel.
7. Place the roll-ups seam side down in the skillet. Cook for about 2-3 minutes per side, turning carefully until all sides are golden brown and slightly crisp.
8. Transfer cooked roll ups to a plate lined with paper towels to absorb any excess butter.
9. Serve warm, dusted with powdered sugar and drizzled with maple syrup or honey.

One little trick I learned from Mama Lou was to keep the heat moderate. Too high, and the outsides burn before the insides get warm. Patience here makes all the difference. Also, rolling the bread tightly ensures a nice bite every time, just like Ouma and I used to compete over who could make the neatest roll.