Cinnamon Roll Pancakes…This is a favorite Sunday morning treat in my house. Not only is it yummy but it’s easy 😀
What you need…
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
2 tablespoons cream cheese soften
What you do….
Make the cinnamon filling (keep warm so the butter doesn’t start hardening). Make the pancakes per the mix directions. Pour onto a hot griddle, once they start bubbling drizzle 2 tablespoons of cinnamon filling and flip.
Once the pancakes are done, spread the soften cream cheese on them and drizzle more of the cinnamon filling.
This recipe is one of my favorite super easy and yummy recipes (super easy & yummy). The draw back??? There are never any left.
Not Plain Cinnamon Rolls
What you need:
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 cup chopped pecans (you can use more or less according to your liking)
1/4 cup maple syrup
Love gooey Sunday Brunch recipes
What you do:
Preheat oven to 375°F. Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place
pieces in dish.
In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended;
gently pour over roll pieces. Sprinkle with pecans; drizzle with syrup.
Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to
Drizzle icing over top. If desired, spoon syrup over individual servings.
I’m not sure where I found the recipe for this yummy breakfast delight but for the last five years it has been a hit at every brunch I bring it to.
A great holiday treat
A yummy breakfast delight ….
What you need…
- Cooking Spray
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup full-fat eggnog
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 cup cake flour
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Streusel
- 1 cup packed brown sugar
- 1 cup old fashioned rolled oats
- ½ cup all purpose flour
- 2/3 cup pecans
- ¼ cup cold butter, cut into tablespoons
- 1 teaspoon cinnamon
For the Glaze
- 1 ½ Tablespoons eggnog
- ¾ cup powdered sugar
- Pinch of nutmeg
What you do…
- Preheat oven to 350°. Spray the Bundt pan with the cooking spray. (Make sure you get all the nooks and crannies!) Then flour your pan.
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugars for 2-3 minutes.
- Beat in the eggs one at a time, scraping down the sides as you go.
- Add the eggnog, sour cream, and vanilla, beat until mixed though.
- Sift in the all-purpose and cake flour, sprinkle on the nutmeg, cinnamon, baking powder, baking soda, and salt.
- Mix until just combined. Finish by using a rubber spatula and scraping down the sides and bottom of the bowl, and stir together. Set aside.
- To make the Streusel; In a food processor, add the brown sugar, oats, flour, pecans, and cinnamon. Pulse until it’s in a loose flour-like consistency, about 30-40 seconds.
- Cut in the cold butter and pulse until butter is mixed through and the streusel can be pinched together.
- You’re going to divide the streusel into four different parts, so don’t’ use it all at once! Start by sprinkling ¼ of the streusel into the bottom of the greased and floured Bundt pan. Scoop half of your cake batter onto the streusel, the batter is thick, so you may need to help it along to fully cover it. Then sprinkle about ½ of what is left of the streusel onto the batter (This is where you want to use the most streusel!) Pour in the remaining cake batter, and make sure it’s spread evenly. Sprinkle half of what’s remaining of the streusel, on the top of the batter.
- Pop in the pre-heated oven for 45 minutes. Stick a slim knife or toothpick in to check it’s doneness, and if it comes out wet, start the timer for another 5 minutes. Continue this pattern until a knife comes out clean. (The first time I made this, my cake took a full hour, the second time, it was 50 minutes. So be sure to check it!)
- Once it’s done, remove from the oven and allow it to cool in the pan for about 10 minutes before carefully flipping the cake onto a cake stand or plate.
- Allow the cake to cool through completely before adding the glaze.
- To make the glaze, mix together the eggnog, powdered sugar, and nutmeg with a fork until smooth.
- Pour over the cake, around the entire top. Sprinkle with the remaining streusel and serve!
Every week after Church, we have a Sunday Brunch. So I thought I would start sharing some of my favorite things… Some recipes will make more – brunch size and some are just ‘side’ dishes like this weeks…
Cinnamon Doughnut Muffins
What you need ~
- 1 ¾ cup flour (I use a mix of whole wheat and white)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¾ cup sugar (I always scrimp on this amount)
- 1/3 cup vegetable oil
- 1 egg
- ¾ cup milk
- ¼ cup butter, melted
- 1/3 cup sugar
- 1 teaspoon cinnamon
What you do ~
Preheat the oven to 350 degrees.
In a large bowl, combine first five ingredients. In a separate bowl, combine sugar, oil, egg and milk until well mixed.
Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin tins half full. Place 1 teaspoon jam on top.
Cover jam with enough batter to fill muffin cups ¾ full.
Bake at 350 for 20-25 minutes.
Place melted butter in a small bowl. In a separate bowl, combine cinnamon and sugar.
While muffins are still hot, dip tops in butter and then in cinnamon/sugar.
Makes 10 muffins