If you're using canned cinnamon rolls, preheat oven and cook according to directions on package. I use Pillsbury Grands (original, not flaky)
In a shallow bowl, combine, milk, eggs, vanilla, brown sugar and nutmeg. Whisk together. A blender can be used as well.
Cut each cinnamon roll in half length-wise. This will give you double the amount, giving you 10 slices.
Dip one slice of the cinnamon rolls at a time into egg mixture until fully coated. Allow some of the excess mixture to drip off.
Place cinnamon rolls in heated, buttered griddle, doughy side down first. Cook thoroughly, or until golden brown on bottom. About 2 - 3 minutes.
Flip cinnamon rolls to other side. This side is more than like already browned, so you will not need to cook as long. About 1 minute.
Repeat until all cinnamon rolls are cooked.
Serve warm with toppings of choice.