CINNAMON ROLL REMIX

OUR TEST KITCHEN STAFF CLEVERLY CAPTURES THE IRRESISTIBLE TASTE OF A FAVORITE MORNING TREAT IN DELICIOUSLY DIFFERENT WAYS

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CINNAMON ROLL PANCAKES

Why choose between pancakes and cinnamon rolls when you can have both? This recipe pulls the signature swirl and brown sugar-cinnamon filling from cinnamon rolls and puts them in pancake form.

Prep: 10 min. • Cook: 15 min./batch • Makes: 8 pancakes

1⅓ cups all-purpose flour

1 Tbsp. sugar

2 tsp. baking powder

½ tsp. salt

1 large egg, room temperature

1 cup whole milk

2 Tbsp. butter, melted

1 tsp. vanilla extract

FILLING

⅓ cup packed brown sugar

¼ cup butter, melted

1 Tbsp. ground cinnamon

GLAZE

2 Tbsp. butter, softened

2 oz. cream cheese, softened

½ tsp. vanilla extract

⅓ cup confectioners’ sugar

1. In a large bowl, combine the flour, sugar, baking powder and salt. Whisk in egg, milk, butter and vanilla until just combined. Let sit 5-10 minutes.

2. Meanwhile, for the filling, in a small bowl, combine brown sugar, butter and cinnamon; transfer to a small pastry bag.

3. Heat a griddle or large skillet to medium-high heat. Working in batches, pour batter by ¼ cupfuls onto greased hot griddle or skillet. Cut tip of bag; pipe cinnamon brown sugar mixture in a swirl onto each pancake. Cook each side until golden brown, 2-3 minutes; flip. Cook for another 1-2 minutes or until golden brown on the bottom.

4. With an electric mixer, beat butter, cream cheese and vanilla until smooth and fluffy. Gradually add confectioners’ sugar until smooth. Pipe or spread over warm pancakes and serve.

2 PANCAKES 590 cal., 32g fat (19g sat. fat), 128mg chol., 813mg sod., 69g carb. (35g sugars, 2g fiber), 9g pro.