Cinnamon Roll Hot Cakes

Name: Cinnamon Roll Hot Cakes
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 22-06-2020

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.