Stir the cream cheese, powdered sugar, and vanilla together until smooth.

Cut the crusts off the bread. Flatten each slice with a rolling pin, then spread about 1 tablespoon of filling on each, leaving a border. Roll up tightly.

Whisk the eggs and milk in a shallow dish until combined.

Dip each roll in the egg mixture, turning once to coat, and let the excess drip off.

Melt 1 tablespoon butter in a nonstick skillet over medium heat. Cook the rolls seam side down, about 2 to 3 minutes per side, until golden all over.

Stir the sugar and cinnamon together on a plate. Roll the warm roll ups in the mixture until coated and serve immediately.