Step 1: Unroll the refrigerated cinnamon rolls and separate them. On a lightly floured surface or a piece of parchment paper, use a rolling pin to flatten each cinnamon roll into a thin rectangle, about 1/8 to 1/4 inch thick.
Step 2: Carefully roll each flattened cinnamon roll rectangle tightly from one end to the other, forming a log. Pinch the seam gently to seal it. Repeat for all 8 rolls.
Step 3: In a shallow dish or pie plate, whisk together the eggs, milk, ground cinnamon, and vanilla extract until the mixture is well combined and slightly frothy.
Step 4: Heat a large non-stick skillet or griddle over medium heat. Add butter or cooking oil and allow it to melt and coat the surface.
Step 5: Dip each cinnamon roll log into the egg mixture, turning to coat all sides evenly. Ensure it's fully coated but don't let it soak for too long to prevent sogginess.
Step 6: Place the coated roll-ups in the hot skillet. Cook for 2-3 minutes per side, using tongs to turn them, until they are golden brown on all sides and cooked through. You may need to cook in batches to avoid overcrowding the pan.
Step 7: Transfer the cooked cinnamon roll French toast roll-ups to a serving platter. While still warm, open the included cream cheese frosting and, if desired, microwave it for 10-15 seconds to make it easier to drizzle. Drizzle generously over the roll-ups.
Step 8: Serve immediately with optional toppings like fresh berries, a dusting of powdered sugar, or a side of warm maple syrup.