Yield: 4 Servings

Ingredients:

2 each Cinnamon rolls, split

3 each Eggs

1/4 cup Milk

as needed Cooking oil or clarified butter

to garnish Confectioner’s sugar

to garnish Toasted sliced almonds

4 each Mint sprigs

For the Berry Syrup:

3/4 cup Fresh berry puree

3/4 cup Maple syrup

Method:

Prepare Berry Syrup by combining berry puree and maple syrup, wqarm over low heat. Reserve.Combine eggs and milk, mix to create egg batter. Heat griddle and add a small amount of cooking oil or butter. Dip split cinnamon roll slices in egg batter and place on griddle. Cook until golden brown on both slices. Place on warm serving plates and top with Berry Syrup. Garnish with mint and toasted sliced almonds. Dust with Confectioner’s sugar and serve.

Chef Larry's Notes:

Use large cinnamon rolls such as Homies Cinnamon Rolls in this recipes. Fresh berry puree is made with raspberries, strawberries, blackberries, blueberries. orange juice and sugar. Place any soft fresh berries in zip-lock bags and freeze until needed for puree.