Trim off the crusts from each bread slice. Use a rolling pin or glass to flatten the bread until thin and soft.

Spread peanut butter over each slice, all the way to the edges. Put one mini peanut butter cup at one end, then roll it up tightly like a log. Press gently to seal.

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

In a small bowl, stir together the sugar and cinnamon. Set it aside for later.

Melt a little butter in a nonstick pan over medium heat. Quickly dip each roll in the egg mixture, making sure it’s coated but not soaked. Place rolls seam-side down in the pan. Cook for 2–3 minutes per side, turning so they brown evenly.

While they’re still hot, roll each cooked piece in the cinnamon sugar. Serve warm. Add a drizzle of melted peanut butter or caramel if you like.