This was a delightful treat to wake up to on my 25th birthday, which was on Friday. I knew Alex was making me breakfast in bed, but he really went all out and impressed me with this one. He served me eggs, bacon, hash browns, and fresh fruit along with his prize creation: cinnamon roll french toast stuffed with blackberry compote. And he didn’t stop there! I believe that the more beverages served with a breakfast, the fancier and more special the breakfast is. Alex knows this and served me up a cup of coffee, a mimosa, and chocolate almond milk with this meal. This breakfast was a supremely delicious and kept our bellies happy through a full day of deep-powder snowboarding! Here’s Alex’s recipe:
1 canister of your favorite ready-to-bake cinnamon rolls. Alex used Immaculate Baking cinnamon rolls.
2 cups blackberries
3 tablespoons sugar
1 teaspoon vanilla
Sprinkle of cinnamon
Sprinkle of allspice
Sprinkle of nutmeg
Makes 2 stuffed cinnamon roll french toasts, with leftover cinnamon rolls
Step 1: Bake cinnamon rolls according to package directions.
Step 2: While the cinnamon rolls bake, whisk the cinnamon, nutmeg, and allspice together with the eggs in a pie pan.
Step 3: Mix the blackberries and sugar in a small saucepan and cook over medium heat, stirring often, until they cook down and get juicy.
Step 4: When the cinnamon rolls are done baking, remove them from the baking sheet and let cool for about 10 minutes.
Step 5: Slice two cinnamon rolls in half lengthwise (like an English muffin or bagel). Coat each of the four pieces in egg mixture and cook in a frying pan over medium heat until egg coating is cooked.
Step 6: Sandwich half the blackberry compote between two slices of the cinnamon roll french toast and half between the other two slices. Frost with package frosting and serve.