Cinnamon Roll Hot Cakes

Huevo San Juan®
A breakfast with hot cakes is the best decision you can make on the weekend, but if you also combine them with the incredible flavor of cinnamon rolls, they will become a favorite breakfast with all the energy. This combination of hot cakes with the flavor of these sweet bread pieces is ideal to enjoy with your loved ones and prepare on a special morning or whenever you want to treat yourself.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 San Juan® eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoons baking soda
  • 2 tablespoons sugar
  • 1 1/2 cups milk
  • 1 teaspoon vanilla essence
  • 3 tablespoons butter, melted
  • 1/2 cups raw sugar, for the cinnamon glaze
  • 1/4 cups water
  • 2 teaspoons cinnamon powder, for the cinnamon glaze
  • 1/3 cups butter, (90 g) for the cinnamon glaze
  • 1/4 cups whipping cream, for the cinnamon glaze
  • 2 1/2 tablespoons flour
  • 1/2 cups cream cheese, for the glaze
  • 1/4 cups maple syrup, for the glaze
  • 1/4 cups whipping cream
  • butter, for cooking hot cakes
  • 1/2 cups pecans, toasted and finely chopped, for garnish
  • cinnamon powder, for garnish
Preparation
10 mins
15 mins
Low
  • For the hot cakes, mix the flour with the baking powder, baking soda, and sugar; add the San Juan® Eggs and pour in the milk gradually. Then add the vanilla, butter, and mix thoroughly. Refrigerate for 15 minutes.
  • For the cinnamon glaze, in a saucepan over medium heat, heat the brown sugar with the water and stir until it begins to form a caramel, add the cinnamon, mix, and then add the butter, heavy cream, and flour. Cook for a total of 5 minutes, as this process should be done quickly to avoid overheating the butter and forming lumps from the sugar. Cool to room temperature. You should achieve a semi-thick texture. Place in a piping bag and set aside.
  • For the glaze, using a whisk, mix the cream cheese with the maple syrup, then add the heavy cream. Set aside.
  • Heat a non-stick skillet over medium heat, add a little butter, form the hot cakes and wait 2 minutes for them to cook a bit, then add the cinnamon glaze mixture in a spiral over the hot cake, cook for a few more minutes until the sugar begins to melt with the heat and flip. Remove from heat and repeat these steps with the rest of the mixture.
  • Heat a non-stick skillet over medium heat, add a little butter, form the hot cakes and wait 2 minutes for them to cook a bit, then add the cinnamon glaze mixture in a spiral over the hot cake, cook for a few more minutes until the sugar begins to melt with the heat and flip. Remove from heat and repeat these steps with the rest of the mixture.
  • Serve the hot cakes with the glaze and garnish with pecans.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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