When it comes to cooking, it’s hard to imagine a sound that makes people run to the kitchen, much like that of a tube of cinnamon rolls. Not only is it a super easy and reliable staple to keep on hand, but refrigerated cinnamon roll dough is also surprisingly versatile. From waffles and monkey bread to breakfast casseroles and an incredibly sophisticated fall dessert, it can be used for so much more than cinnamon rolls. But I think my favorite dough tip might be my most brilliant one yet. For what? Because you don’t even have to turn on your oven to make these one-ingredient cinnamon pancakes.
How to Make 1 Ingredient Cinnamon Pancakes
Cinnamon pancakes have been appearing on restaurant brunch menus for a few years now. To recreate them at home, you’d think you’d have to make some batter, fill it, then tediously swirl each crepe while it cooks (which you totally can if it’s your jam!). But the way I make them is more of an Ina Garten approach, as in “store bought is good.”
Everything you need in one box of your favorite cinnamon roll dough. Okay, and some butter or cooking spray to grease your pan or griddle (butter never makes anything taste worse, does it?). There are generally two types of cinnamon rolls: one with a crunchy cinnamon topping on a piece of dough and another closer to homemade cinnamon rolls where the dough is physically rolled around a cinnamon roll topping. cinnamon. This technique works with both.
Open the tube and separate the cinnamon rolls. Next, you want to flatten the cinnamon rolls to about 1/4 inch thick. You have two options here to do this. I like to roll them with a rolling pin (or wine bottle) between two pieces of wax paper or parchment paper, however, you can also use a burger press if you have one left over from your burger smash tacos summer. Think of these pancakes as a cinnamon bun smash burger.
Heat a nonstick skillet, skillet, or griddle over medium heat, then add about a tablespoon of butter to generously grease your pan. Once the pan is hot, add a few rolled out or flattened cinnamon rolls at a time and cook until slightly puffed and nicely browned, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes on the second side, or until cooked through. That’s it. I know.
From there, you can serve them with a drizzle of the frosting provided, although I prefer the more traditional maple syrup, a pinch of cinnamon, and maybe some apple or banana slices. Talk about the easiest, most decadent breakfast ever. This dish is the perfect excuse to get out your griddle, pop that tube, and wait for your family to run to the kitchen to see what’s cooking.