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Church's Fried Chicken Recipe

by Global Cookbook

Ingredients

2 x Cinnabon Cinnamon Rolls 2 x Large eggs 2/3 c. half-and-half 3/4 tsp vanilla

1 tsp sugar 1/8 tsp cinnamon 2 tsp butter or possibly margarine

Directions

1. Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a plate and allow to dry for 20-30 min. Combine Large eggs, half-and-half, vanilla, sugar, and cinnamon. Whisk together till all ingredients are well blended. Chill till ready to use. At serving time, preheat oven to 400 , and place Cinnabon halves in a shallow baking dish. Pour french toast batter over halves and allow to soak for 5-10 min till moist. You may weigh the rolls down (cover them with waxed paper and place a heavy skillet on the paper) during this time to make sure batter is absorbed into the dough layers. Heat a heavy skillet and heat butter or possibly margarine in it. When butter is warm, place the Cinnabon halves into the pan, gooey side down. Sear till golden. Turn the halves over, and place the skillet in the oven.
2. Bake 8-10 min or possibly till rolls are puffed up and golden brown. Serve with maple syrup.

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