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Cinnamon Roll Pancakes

Updated: Apr 18, 2019

I've never been a huge fan of breakfast foods. I'm honestly just not hungry that early in the morning. If you happen to be serving donuts or cinnamon rolls however, I will leap out of bed pretty fast. One of my favorite memories as a kid was waking up to the smell of fresh Pillsbury cinnamon rolls. You had to be the first one up if you were going to claim the "middle" roll with the most icing. I've trained my nose pretty well I must say and still enjoy them to this day. I thought I would share this little cross between those rolls and pancakes. You know the best part? No batter making necessary! Just a few easy steps for this breakfast. A BIG tip to remember is to make sure you are cooking on low heat (or just slightly higher). If the heat is too high, the outsides will cook pretty fast and the insides will be raw. Slow and low is the key! I mixed the package icing with some syrup and ooooo was it tasty (and appropriate) for this combo.

1 tube large Pillsbury cinnamon rolls

parchment paper

1/4 cup maple syrup

1 teaspoon water

1. Remove cinnamon rolls gently from the tube not to lose any cinnamon filling.

2. Smash each cinnamon roll between parchment paper until flat.

3. Heat skillet on low/medium heat and spray with cooking spray. Be sure to spray again after each round of pancakes that are made.

4. Cook cinnamon rolls on low about 5-6 minutes per side until the middle is cooked through.

5. Whisk frosting included with cinnamon rolls, water, and syrup together until smooth.

6. Drizzle over rolls and indulge!

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