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Cinnamon Roles Hot Cakes

10 mins
15 mins
Low
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A breakfast with hot cakes is the best decision you can make at the weekend, but if you also fuse them with the incredible flavor of the cinnamon rolls, they will become a quintessential favorite breakfast with all the energy. This combination of hot cakes with the flavor of these pieces of sweet bread are ideal to enjoy with your loved ones and prepare on a special morning or for when you want to pamper yourself.
Learn more about Huevo San Juan®

Ingredients

4 portions
  • 2 San Juan® Eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 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 frosting
  • 1/4 cups Water
  • 2 teaspoons cinnamon powder, for the cinnamon frosting
  • 1/3 cups butter, (90 g) for the cinnamon frosting
  • 1/4 cups whipping cream, for the cinnamon frosting
  • 2 1/2 tablespoons flour
  • 1/2 cups cream cheese, for the icing
  • 1/4 cups Maple syrup, for the icing
  • 1/4 cups whipping cream
  • enough butter, to cook hot cakes
  • 1/2 cups pecan, toasted and finely chopped, for garnish
  • to taste cinnamon powder, to decorate
Learn more

Preparation

For hot cakes, mix the flour with the baking powder, the baking soda and the sugar; Add the pieces of Huevos San Juan® and pour the milk little by little. Then add the vanilla, butter and mix perfectly. Refrigerate 15 minutes.
For the cinnamon frosting, in a saucepan over medium heat, heat the muscovado sugar with the water and stir until it starts to form a caramel, add the cinnamon, mix, and then add the butter, whipping cream and flour. Cook for 5 minutes in total, as this process must be done quickly to avoid overheating the butter and lumps of sugar. Chill at room temperature. You should get a semi-thick texture. Place inside a sleeve and set aside.
For the frosting, with the help of a balloon mix the cream cheese with the maple syrup, then add the whipping cream. Reservation.
Heat a non-stick frying pan over medium heat, add a little butter, form the hot cakes and wait 2 minutes for it to cook a little, then add the mixture of the cinnamon icing in a spiral shape on the hot cake, cook for a few minutes more until the sugar begins to melt with the heat and turns. Remove from heat and repeat these steps with the rest of the mixture.
Heat a non-stick frying pan over medium heat, add a little butter, form the hot cakes and wait 2 minutes for it to cook a little, then add the mixture of the cinnamon icing in a spiral shape on the hot cake, cook for a few minutes more until the sugar begins to melt with the heat and turns. Remove from heat and repeat these steps with the rest of the mixture.
Serve the hot cakes with the frosting and garnish with pecan nuts.

PRESENTATION

Top with frosting and garnish with pecan.

TIPS

Rest the butter mixture well (at least 30 minutes), so that it has a good consistency when making hot cakes. Let the hot cakes mix rest for 15 minutes in the refrigerator before forming them.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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