In small bowl, beat cheese and 1 tablespoon of the sugar with electric mixer on high speed until well blended.

In small bowl, mix remaining 3 tablespoons sugar and the cinnamon; set aside.

In glass loaf pan or shallow dish, beat eggs and milk with whisk until well blended.

On work surface, roll each bread slice with rolling pin to about ¼ inch thick.

Spread each slice with 1 tablespoon of the cheese mixture.

Place 4 to 6 raspberries on one long side of each slice; starting with berry side, roll up tightly.

Dip roll-ups, one at a time, into egg mixture.

In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat.

Place 4 roll-ups, seam side down, in skillet.

Cook 2 to 4 minutes, turning once, until golden brown on all sides.

Immediately roll in cinnamon-sugar.

Repeat with remaining 1 tablespoon butter and 4 roll-ups.

Garnish with raspberries and mint leaves.

Serve with syrup.