Cinnamon Roll Pancakes

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I’m not even kidding: these are amazing.  While mine aren’t as pretty as the ones Recipe Girl can churn out, they make up for their ugliness in being super dooper tasty.  I found them on imgur one day and couldn’t rest until I’d made them.  So here you go.

We used our favourite buttermilk pancake batter from the Joy of Cooking, so feel free to use whatever you prefer.

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For the cinnamon swirl, start with 4 tablespoons melted butter, then add in 6 tablespoons packed brown sugar and 1/2 tablespoon cinnamon.  It may seem like a lot of cinnamon.  It’s not.

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Give that a good stirring, then pour it into a sealable baggie and snip one of the corners.  Set it in a bowl for now to prevent spillage.

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You can use regular maple syrup (don’t even use the words “table syrup” around here you heathens) but what really makes these special is the cream cheese glaze.  For this, soften 4 tablespoons butter and 2oz plain cream cheese (which is a quarter of those 250g blocks).

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Mix those together, then add in 1/2 teaspoon vanilla and 3/4 cup icing sugar and stir until smooth.  I may have also popped this in the microwave for a few seconds just to make sure everything was extra blended.

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Now you cook your pancakes.  Wait for the bubbles to appear in the uncooked surface, then carefully squeeze a spiral of the cinnamon syrup onto the pancake.  I blame my carpal tunnel on my wavy lines.

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When it’s ready to be flipped, flip that sucker.  Be careful not to burn the now-very-sugary side.  This is kind of what it is supposed to look like when it’s cooked.  Mine look a little demented.  But they smelled amazing.

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When you’re ready to serve, drizzle your pancakes with any leftover cinnamon syrup and then spoon some of that glorious glaze over top.

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Cinnamon Buns: What I Do At Work on Fridays

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Remember how I started that Sweet Treats group at work? Not only do I get a glorious baked good every Friday morning, but I get to experience a number of new and intriguing recipes. This one is from one of the women I work with, who, before she became a legal assistant, was a professional baker (strangely enough, she is one of several former and current professional bakers associated with the firm, and I’m not sure why).  She made these glorious sticky things for us one rainy Friday a few years ago and I asked her for the recipe almost before I’d swallowed the first bite.  I don’t know why it’s taken me so long to make these for myself.  She says the recipe is a little dicky to make, in terms of time consumption, but not too hard, and totally worth it.  And I totally agree.

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Definitely dropped these on the floor while taking them out of the fridge. It’s all good.

Start with 1 cup milk, and warm that to 115°F (about 46°C — use a thermometer).

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Add to the warm milk 1 tablespoon yeast and 1 teaspoon granulated sugar and stir to dissolve.  Let that sit for about 10-15 minutes.

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In a large bowl, mix together 1/2 cup melted butter, 2 large eggs, and 1 teaspoon salt.

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Add in the yeast mixture and stir to combine.  Add in 1 cup granulated sugar, and then 6-7 cups white flour (you may not need all of it, or you may need more; such is the way of yeast breads, so do one cup at a time), stirring with a wooden spoon until well-combined.

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Turn out onto a floured surface and knead for about 10 minutes, adding more flour as needed, then cover and let rise in a warm place for 45 minutes.

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On a clean surface, roll out your dough into a large rectangle.

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In a bowl combine 2 cups brown sugar, 2 teaspoons cinnamon, and 1/2 cup melted butter.  This is your roll filling.  If you wanted you could put pecan pieces or raisins in here as well. Since this was my first time making the recipe I left them out, but they’re totally doable.

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Spread the filling over the rectangle of dough.

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Make sure you go right to the edge.

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Grab one of the long ends and roll it up into a neat little torpedo.

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With a sharp knife, cut the roll into 16-18 little discs.  It’s easiest to do this by cutting the roll in half first, then cutting each section in half again, and then each further section in half, et cetera. The human eye is pretty good at estimating middle points, so this is the best way to ensure that each disc is evenly thick.

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Let those rise for another 45 minutes.

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Preheat your oven to 350°F and find yourself a large rimmed baking sheet, about 12″ x 18″ or so and arrange your discs on the sheet, cut sides flat. I put mine on parchment paper. Leave a good amount of space between them because they will spread.

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Bake those suckers for about 30 minutes, or until the tops are browned.

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While the buns are cooling, combine 2 cups confectioners’ (icing) sugar with 2 tablespoons butter, 2 tablespoons milk, and 1 250g package of plain cream cheese (room temperature).

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Spread the frosting on the buns while they are still warm enough to make the frosting a little runny, but not too warm that the frosting melts right off them.

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