Cinnamon Roll Pancakes

OK.  I know that pancakes aren't technically baking...but after I had these I knew that I HAD to share!  Not too long ago, I was browsing through cooking blogs (as I often do) and I found Big Red Kitchen.  It's an excellent blog with great recipes and beautiful pictures!  Anyway, I found a recipe for cinnamon roll pancakes and my jaw dropped.  I had to wipe a little bit of drool from my mouth and wipe my eyes to make sure they weren't deceiving me.  Yay for me...they weren't!  When I posted the recipe for the 90 Minute Cinnamon Rolls, I said that in my opinion, cinnamon rolls are the ultimate comfort food.  It's the truth!  But even at 90 minutes, sometimes that's too long and you need your fix now!  My family went nuts over them.  It has quickly become a frequent request for Saturday morning breakfasts.  Go ahead and try them.  I triple dog dare you!

I will be putting the original recipe on here word for word with my pictures and then adding the things I changed at the bottom.

Cinnamon Roll Pancakes

For the Cinnamon Filling...
In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too. 

For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:


2 cups pancake mix- I used Bisquick's Heart Healthy
3 eggs
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk

the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person's plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.

Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle. 
After I swirled each pancake with the cinnamon filling, I returned the pastry bag, tip down in the tumbler. This kept it from leaking all over. 
Store any leftover icing in the refrigerator for future use. 



My tips for this recipe:

• Pancake mix: I don't typically use a prepared mix. I made the pancakes that are found in my Betty Crocker cook book. Here's the recipe:

Prep: 5 min; Cook: 10 min
Makes nine 4-inch pancakes

1 large egg

1 cup all-purpose or whole wheat flour

3/4 cup milk

1 tablespoon granulated or packed brown sugar

2 tablespoons vegetable oil

3 teaspoons baking powder

1/4 teaspoon salt

Margarine or shortening

1. Beat egg in medium bowl with hand beater until fluffy.  Beat in remaining ingredients except margarine just until smooth. 

2. Heat griddle or skillet over medium heat or to 375.  Grease griddle with margarine if necessary.  

3.  For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.  Cook pancake until puffed and dry around edges.  Turn and cook other side until golden brown.

• Cream Cheese Icing:  *Sigh*  Sadly I didn't have any cream cheese.  So typical, you know?  So I used this for my icing:

2 Tbsp butter, melted 

pinch of salt

2 -3 cups powdered sugar

2-3 Tbsp milk

1/2 tsp almond extract

Whisk all ingredients until smooth.  If needed add more milk 1 Tbsp at a time until it has reached drizzling consistency.

• Serve with syrup:  We didn't need or want any syrup on ours.  It was plenty sweet with just the icing.  (My mouth is watering right now just thinking about it!)

Enjoy your breakfast!!!

    




Ninety Minute Cinnamon Rolls

Cinnamon rolls are the ultimate comfort food in my opinion.  They are soft, chewy, crispy, and have all the sweetness anyone could ever ask for!  They are good any time of the year and always put a smile on people's faces.  What's not to love?  I have made these rolls a few times and have not been disappointed yet!  It says 90 minutes, but it took about 2 hours for me.  But then, I'm a little slow when I work.  I'd be curious to know if anyone does actually make them in 90 minutes.  I got this recipe from www.allrecipes.com and added my own icing.  Here is the recipe word for word as seen on the original source, and I'll put my own tips at the bottom.

Ninety Minute Cinnamon Rolls

Prep Time: 20 mins; Cook Time: 20 mins; Ready in: 1 hour 30 mins
Makes 12 rolls

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened

Directions:

1. Heat milk in small saucepan until it bubbles, then remove from heat.  Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, and salt; mix well.  Add water, egg and the milk mixture; beat well.  Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest fro 10 minutes.  Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle.  Spread dough with margarine/sugar mixture.  Roll up dough and pinch seam to seal.  Cut into 12 equal size rolls and place cut side up in 12 slightly greased muffin cups.  Cover and let rise until doubled, about 30 minutes.  Preheat oven to 375 degrees F (190 degrees C). 
5. Bake in the preheated oven for 20 minutes, or until browned.  Remove from muffin cups to cool.  Serve warm.

My tips for this recipe - 

1. As I already stated, this took me closer to 2 hours to complete
2. Step #2 says to knead about 5 minutes.  I typically knead for closer to 10.  
3. Step #4...there are several things to note here. 

• When spreading the margarine/sugar mixture onto the dough, leave about a 1/2 inch of dough uncovered on the long side at the top of the rectangle.  Start rolling from the bottom until you reach the uncovered portion of the dough.  Take a small bowl of water and wet your finger and run it across the uncovered portion of the dough, then pinch the seam together.  The water will help the seams stick better.
• To cut the rolls, take either a long piece of un-waxed floss or a long piece of thread; place the middle of the thread under the roll and cross the thread on the top and pull tight until the thread has pulled free.  Continue to do this until there are 12 roll.  I find it easiest to cut the roll in 1/4's.  Then cut 3 rolls from each 1/4.
• I have never put the rolls in muffin cups.  It just seems WRONG! =)  I put them in two 9-inch round pans.  You could also put them in a 9x13 pan.
• You can prepare these then leave them in the refrigerator to rise overnight.  The next morning allow them to set at room temperature for 30 minutes then bake them as directed.     

     4.  There is something REALLY WRONG with a cinnamon roll without icing!!!  I don't know what was

          going through their minds when they decided not to ice these things.  I use this really simple recipe:

Icing 

2 Tbsp butter, melted

1/8 tsp salt         

3 cups powdered sugar

3-4 Tbsp milk

1/2 tsp almond extract or 1 tsp vanilla (I prefer the almond extract)

Whisk all ingredients till smooth.  If necessary, add more milk 1 tbsp at a time until it has reached the right consistency.  Spread on warm rolls while they are still in the pan.

This recipe doesn't come with the nutrition facts.  I'll sum it up for you real fast:

They are bad for you!  

ENJOY!!!

Overnight Danish Twist

OMGSH!  These are so good!  I love to eat treats that make you feel like you've been to a bakery.  It's so much more satisfying to know that YOU made them. =)  This is an easy pastry to make and they are so pretty.  This is another recipe that I got from my handy dandy Betty Crocker cookbook. (You can find a link to purchase the book at the end of this post.)  I'm putting the exact recipe down here word for word out of the book and at the very bottom I'll give you a few tips.  OK...I'll quit stalling, here's the recipe.

Overnight Danish Twists

Prep: 55 min; Chill: 8 hr; Bake 15 min
Makes 27 twists

2 packages regular or quick active dry yeast (or 4 1/2 teaspoons out of a jar)
1/2 cup warm water (105 to 115 degrees)
4 ups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold stick butter, cut into small pieces
4 large eggs (separated)
1 cup ilk
Jam or preserves
Powdered Sugar Glaze (Below)

1. Dissolve yeast in warm water in large bowl.  Mix in flour, sugar and salt.  Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
2. Separate egg yolks from egg whites; refrigerate egg whites for use in steps 5 and 7.  Stir egg yolks and milk into flour mixture until soft dough forms.  Cover bowl with plastic wrap and refrigerate at least 8 hours but no longer than 24 hours.
3. Lightly grease 2 large cookie sheets with shortening.
4. Punch down dough.  Divide dough into 3 equal parts.  Roll 1 part dough at a time into rectangle, 9 x 7 inches, on lightly floured surface.  (If dough becomes too sticky while shaping, refrigerate 5 to 10 minutes.) Cut rectangle crosswise into nine 1-inch strips
5. For each twist, pinch ends f each strip together to form ring, stretching strip slightly, then twist to from figure 8.  Place at least 2 inches apart on cookie sheet.  Brush with egg white.  Let rise uncovered t room temperature about 25 minutes or until dough is puffy and lops fill in.
6. Heat oven to 350
7. Make an indentation in center of each loop.  Fill with 1/2 to 1 teaspoon jam.  Brush dough with egg white.  Bake about 15 minutes or until light golden brown.  Immediately remove to wire rack; cool slightly.  Drizzle Powdered Sugar Glaze over warm twists.

Powdered Sugar Glaze

1 1/2 cups powdered sugar
3/4 teaspoon vanilla
2 to 3 tablespoons water or milk

Mix all ingredients until smooth.  If necessary, stir in additional water, 1/2 teaspoon at a time, until drizzling consistency.

My tips for this recipe -

1. I needed 5 cups of all-purpose flour.  The dough was too sticky and there was no hope of rolling out the 9 x 7 rectangles.  Ugh...what a mess! 
2. I used a strawberry fruit spread instead of jam.  No high fructose corn syrup and uber yummy!
3. You really only need about 2 egg whites.  But, your first time to make these, it wouldn't hurt to keep them all.  You never know.
4. Step #1 says to "Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs."  I cut the butter into small cubes, then mashed them into the flour mixture looked like fine crumbs.
5. I made 21...not 27 twists as the recipe says. I realized later that I cut 7 strips instead of 9 strips in step #4.  They still baked evenly and were a little bigger.  =)  Is that so wrong?

OK, I know there are some of you out there that want to know the nutrition facts.  Just so you know, it takes all the fun out of it!!  So for all the A types...here you go...but I'm not happy about it. :-P

1 Twist:  Calories 190 (Calories from Fat 70); Fat 8g (Saturated 5g); Cholesterol 50mg; Sodium 220mg; Carbohydrate 28g (Dietary Fiber 1g); Protein 3g