Hi, y’all! Sorry I’ve been away, I got bit by a crabby tick which got me sick for a week, and I’ve been working my patootie off to make some more money before I move in on Thursday to my apartment! I’ve been craving cinnamon rolls for AGES when a lovely friend of mine notified me about this amazing recipe from Recipegirl.com and I simply HAD to try it out. I was not disappointed whatsoever, and it was much easier to make than I’d originally thought.
I tweaked Recipegirl’s recipe slightly to make the pancakes fluffier and the cinnamon filling thicker, but otherwise it’s the same.
Lets get started!
- 4 tablespoons butter, melted but not boiling
- 1/4 cup + 3 tablespoons packed light brown sugar
- 1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
- 4 tablespoons (1/2 stick) unsalted butter
- 2-ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon lemon juice
- 1 large egg, lightly beaten
- 1 tablespoon butter
To make the cinnamon filling:
- Grab a small bowl and mix together the butter, brown sugar and cinnamon. Pour the sugary mix into a quart-sized ziplock bag and set it aside. Tip: I set mine upright so all of the filling ended up in a corner of the bag.
To make the topping:
- In a small sauce pan, melt the butter over low heat and add the cream cheese. Whisk until almost smooth. Dump powdered sugar into the pan, whisk and add in vanilla extract. Set the pan aside while you make the pancakes. (You’ll heat it up later when you’re ready to eat the pancakes.
To make the pancake batter:
- In a medium bowl, whisk together the flour, baking powder and salt. Whisk together the milk and lemon juice in a small cup to create a faux buttermilk. Add the milk mixture, egg, and oil to the dry ingredients until the batter is moistened like normal pancake batter. Small lumps are fine.
To cook the pancakes:
- Heat a large skillet over medium-heat and run a small amount of butter over the surface.
- Use a 1/3 cup measuring cup to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter).
- Reduce the heat to medium low.
- Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling.
- Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Make sure not to get too close to the edges, or it’ll fall into the pan!
- Cook the pancake until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom.
- Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.
- Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.
- Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
- Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
The recipe makes about 8 four inch pancakes, and the serving size is two pancakes.
What exactly happens when a food enthusiast’s favorite type of books are murder mysteries? She reads Joanne Fluke’s “Hannah Swensen” series. Each book details a gruesome murder, which the local cookie shop owner, Hannah Swensen,. always ends up involved in. They’re splendid reads, and they all have multiple recipes tucked away inside. I HIGHLY recommend the series. Anyhoo, in one of the most recent books “Cinnamon Roll Murder,” there appears a recipe for Piggy Chicken.
Lets get started!
- 1 – 1 1/2 lbs. boneless, skinless chicken tenders
- 8 oz. block of cream cheese, softened
- 2 tbs. dried chopped chives
- 1/3 cup dried minced onions
- freshly ground pepper
- 1 lb. regular sliced bacon
- Lay each chicken tender between two sheets of plastic wrap and place on a cutting board. (I took my normal chicken breasts and halved it, then cut the halves into thirds or fourths, depending on the size of the breast.)
- Using a meat hammer, pound as flat as you can get them. (If you pound on the undersides they’re less likely to fall apart.) Stack and set aside.
- Find a shallow pan (or two) that will hold the tenders with at least one inch between them on all sides. Spray pan with Pam.
- Move one flattened tender to the cutting board, remove top sheet of plastic wrap.
- Mix chives and onions into cream cheese.
- Using a spatula or frosting knife, spread approx. 2 tsp. of cream cheese on the flattened chicken tender. Sprinkle with salt & pepper.
- Roll up the chicken tender like a jelly roll; pick it up & move it to the bottom of the cutting board.
- Wrap one piece of bacon around the chicken roll, trying to angle it so as much of the chicken roll as possible is covered. Place in prepared pan with at least one end of the bacon under the chicken tender roll.
- Repeat until all tenders have been rolled and covered with bacon. (They don’t have to be completely covered, no worries. I tore some of the bacon strips in halves so I had enough to cover all the chicken tenders I made.)
- Put pans into 375 degree oven for 25 minutes, then turn oven up to 425 for an additional 5 minutes, or until bacon is crisp.
Tah-Dah! Fairly simple recipe for a bacon-y, chicken-y appetizer. It could also be a meal, if you ate enough of them.