Cinnamon Roll Pancakes

Don’t you think this is a pretty interesting recipe? I found it on Pinterest, …of course. So far, Pinterest hasn’t let me down. I know a lot of people have found recipes or projects that turn out to be a giant FAIL. I guess you just need to know where to look and what to pin. But, that’s what The Foodies’ Kitchen is for. We test recipes for you, so if you find them here, you know they will work. (If you follow our instructions and use the ingredients we list!)

My tip for this recipe is that you need to have two spatulas to flip them over and don’t be stingy with the butter. When you flip your pancake over after adding the spiral of cinnamon and sugar… it makes a caramelized little swirl of goo that sticks to your spatula, so you want a clean one to flip over your next pancake. (Or wash the spatula as you go along, but that doesn’t work for me)
And, you need that butter on that pan!

Flavor wise, this is SWEET. They are good, you can taste the cinnamon and the caramelized sugar gives it a nice touch, but having more than one is too much for me, so I just made one for each of my family and kept the rest of the batch regular good old pancakes.

Note: For this recipe, I used our own The Foodies’ Kitchen pancake recipe, which yields 6 pancakes. However, I cut the ingredients in half for the cinnamon filling and icing, because I knew I didn’t want to make the whole batch with the cinnamon spiral.

Helga

Cinnamon Roll Pancakes

Recipe adapted from Crunchy Rock
Yield: 6 Pancakes

Ingredients:

Pancakes:
1 egg
1 cup all-purpose flour
¾ cup milk
2 tablespoons melted butter
2 tablespoon sugar
3 teaspoons baking powder
Pinch of salt
1 teaspoon vanilla extract

Cinnamon Filling:
1/2 stick unsalted butter, very, very, soft
1/2 cup packed brown sugar
1 tablespoon cinnamon

Icing:
1 cup powdered sugar
1 oz. cream cheese (optional)
1/2 teaspoon vanilla
2 tablespoons milk

Procedure:

Mix the dry ingredients together and stir with a whisk. In a separate bowl, whisk the milk, eggs, vanilla and butter together. Add the wet to the dry and stir just until incorporated. Do not over mix.
For the cinnamon filling: Mix all ingredients with a hand mixer and with a rubber spatula, scrape into a pastry bag or a heavy freezer bag that has the end snipped off. (About a 1/4 inch of the corner cut off.)
Now, for these pancakes you’re going to want to use a nonstick skillet. It’s really necessary or the brown sugar will stick and burn.
Pour the pancake batter into the skillet and spiral the cinnamon mixture onto the pancake. Allow to cook until the pancake is almost completely set on one side. ( Use medium heat, and cook for 2 minutes) Flip and cook for another minute.
Tip: Don’t pour the spiral too close to the edge of the pancake, or it will run over and stick to the pan.
After each batch of pancakes, wipe out the skillet with a dry paper towel and remove any extra brown sugar mixture.
After the pancakes are done, place on your serving plate and drizzle with icing, if using.
To make the icing: Mix all the ingredients and add enough milk until it is a pourable consistency. You can pour this into another zip lock bag or just drizzle it over the pancakes with a spoon.

10:32 AM
2 Comments
- Breakfast, cinnamon roll, icing, Pancakes, sugar
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Vanilla Sugar

A simple ingredient like sugar can make a difference between a delicious cake and a blah one. With the sweetness of sugar and the subtle flavor of vanilla, you can enhance many of life’s every day things: Oatmeal, Fruit, Coffee or Tea. This is even better when you substitute for plain sugar in baked goods, boosting the flavor – even if it´s just sprinkled on top.

The best thing about Vanilla Sugar, is that you can indefinitely keep making more as you need: just add more sugar to your container and you’re done! This is a perfect way to avoid “wasting” any vanilla beans after they have been used.

Vanilla Sugar

Recipe adapted from Alton Brown
Makes 2 cups

Ingredients:
2 Cups of sugar
1 Vanilla bean (seeds scraped)

Directions:

After using the seeds of a vanilla bean and save it.
Cut each bean into two or three pieces, enough so they can be placed in a container.
Fill with sugar and after only a few hours, the vanilla beans will be completely dry and a quick shake of the container will break up any clumps of sugar that formed.
The sugar can them be stored indefinitely, replenished with fresh sugar or additional vanilla beans as necessary to make more.

Cream Cheese Sugar Cookies (Easter)

Here is a variation on our usual holiday sugar cookies. I wasn’t sure about trying this recipe, when you need to bake for the holidays you want to use your old reliable recipes, right? But the addition of cream cheese in the recipe was appealing so I decided to give it a try. It is stickier that the regular sugar cookie dough, so I prepared the dough one afternoon and left it in the fridge overnight. I had no problem rolling it and cutting out the shapes.

I divided the dough into three parts and added pink food coloring to one, green to the other and left the third part color free, I wrapped each part in plastic and placed them in the refrigerator. When I was ready to bake, I rolled and cut one color first, while leaving the others in the fridge to keep the dough chilled.

Another tip is, if you have 2 or 3 cookie sheets, cut out the shapes first and place them on your cookie sheets. Put them back in the fridge and use the embossing shapes on the chilled shapes and bake immediately. If you try to emboss a soft dough you will not get good results.

My final tip, if you are using food coloring: Don’t roll the dough too thinly, keep the cookies about 1/4 inch thick and keep an eye on them while they are baking. I found that baking them for exactly 9 minutes cooked them through without browning the sides. A green cookie with brown edges is not pretty (so I ate those… hehe).

Happy baking!

Cream Cheese Sugar Cookies

Recipe from All Recipes
Yields: About 72 regular sized cookies

Ingredients:

1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

Directions

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Note:

I used Williams Sonoma Easter Cookie Cutters that were given to me as a gift by family last year. If you don’t find these, you can use any Easter shaped cookie cutters, and to emboss you can use fondant cutters which are available in small sizes at specialty stores.