Cut baguette crosswise into 4 equal pieces. Then cut each piece in half lengthwise, to make 8 flat pieces. Cut each piece in half lengthwise again. You should have 16 sticks. Set aside.
Whisk eggs with milk and cinnamon in a shallow dish. Pour sugar onto a large plate.
Melt 1 tbsp butter in a large non-stick frying pan over medium. Dip each bread stick into egg mixture, then shake off excess. Roll in sugar. Add bread sticks to hot pan. Do not crowd pan. You may have to cook in 2 batches, adding remaining butter, if necessary. Cook until golden, 2 min per side. Transfer to a plate. Serve with Maple-pumpkin butter.