Reviewed: Jul. 12, 2009

Reading the reviews, I expected them to really taste like a cinnamon roll, but I was disappointed. I didn't like them as much as I thought I would. They were kind of heavy and the batter didn't really spread; it just dropped in globs. Maybe it was my fault because I didn't use the corn syrup. I don't think that would have made much of a difference in the lack of cinnamon roll taste, but maybe in the 'spread-ability' yes. I won't be making these again though. I'll just stick to my usual pancake recipe and add some cinnamon.

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princesa97

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Reviewed: Jun. 23, 2009

I really liked these! I didnt have any corn syrup, not sure if that just makes them sweeter or if needed for texture or anything? I made the powdered sugar glaze and had to put more milk than called for in it. Yum! Nice treat. I also ate with maple syrup. Its sweet - but I love sweet stuff. I did a big heaping T of cinnamon - almost too much, next time I'll level it off.

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Justus&Dane's Mom

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

These were very good. I halved the sugar and oil and left out the corn syrup, used whole wheat flour as well. Nice cinnamon flavour.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Jun. 6, 2009

These were great! I didn't change a thing. I used the corn syrup as called for and I used the powdered sugar topping so that it was like a cinnamon roll. The whole family loved it! Thanks for the recipe Emily, I'm sure I will make again, again..

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JulieH

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Dearborn, Michigan, USA

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Reviewed: May 20, 2009

These are scrumptious! Here are the few changes I made: I'm a buttermilk freak (it gives flavor), so I used a cup of buttermilk and aded 1/2 teaspoon baking soda to the dry ingredients to go with it. I also reduced baking powder to 3 teaspoons. Also, as far as mixing, I just mixed the dry ingredients together and added the wet ingredients one at a time, because you don't want to overmix pancakes, so doing it that way was fine for me, AND it saved a dish. Also, since buttermilk is thicker than regular milk, I added a little milk to thin out the batter a little bit. I left in the corn syrup and left out the topping. I topped them with regular syrup. They were sooooo good.

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HappyBakerBrittany

Cooking Level: Intermediate

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Reviewed: May 19, 2009

They are good - just not knock-my-socks off. I admit to not making the icing, but I don't think that would up the rating (too sugary sweet). A nice change from traditional pan cakes. Love cinnamon and the flavor really comes through. Definitely worth making with the icing if you're looking for a sweet treat for breakfast but don't have the time, ingredients, or patience for cinnamon rolls!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: May 17, 2009

Hello sugar rush! These really are a cross between a pancake and a cinnamon roll. These are good as a treat, but too sweet to take the place of reg pancakes. I did add the corn syrup but only about a fourth of the sugar called for and trust me, you can leave the syrup out. Once you add the glaze you would never miss it. And the glaze made the whole thing, the only complaint I have is it tastes more like a frosting for a cake then a topping on a cinnamon roll.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 14, 2009

OMG, these are good. I made them for breakfast one morning and didn't really have time to put together the powdered sugar frosting, but they were scrum-diddly-umptious with just plain syrup. Thanks for a terrific recipe.

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akkelly

Cooking Level: Expert

Living In: Uvalde, Texas, USA

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Reviewed: May 14, 2009

I didn't have corn syrup but made all the rest as written. Very tasty! Instead of frosting, my sons wanted theirs with Cool Whip. They requested that these be made again! I put butter and maple syrup on mine...mmmmm good! Thanks for a great recipe!

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TB

Cooking Level: Intermediate

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Reviewed: May 14, 2009

Made it as is. I used the original topping and really liked it. Also, I used regular pancake syrup. Although the pancake syrup is probably better for you, it does lose alot of "cinnamon roll" taste. Next time, I would like to omit the corn syrup, substitute apple sauce for the sugar inside the pancake, and add raisins and/or nuts. Hopefully I'll feel less guilty for using the designated topping.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 7, 2009

Love this recipe! It has been mine and my kids favorite pancake recipe for 4 years now!

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Erica_Farr

Cooking Level: Expert

Living In: Olean, New York, USA

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Reviewed: May 6, 2009

Very good, tastes very much like a cinnamon roll. I will make these again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: May 3, 2009

My husband looked up at me while eating and said, "This is so good. I was a little worried when you told me what you were cooking. Make these again." That is an automatic 5 stars. I don't use corn syrup, so omitted it. Also used a tad less milk because I slowly add the milk when making pancakes, biscuits, etc... Sometimes you need it all for the right consistency and sometimes you don't. Didn't make the topping, just used maple syrup.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Apr. 26, 2009

These are wounderful. What a clever way for pancakes. I made just as written, except I put about 3/4 c. of raisins in the flour mixture, before adding the wet ingredients. Then sprinkled a little bit of chopped walnuts on top before serving. I will diffently be making these again. Thanks.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 26, 2009

These are delicious! What a great idea! I followed the recipe exactly and got 8 large pancakes.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

Amazing. This was the taste of a cinnamon roll in a pancake. The most delicious pancake I have ever eaten. I used half and half instead of milk. Moist, light, fluffy, delicious.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 19, 2009

These were so yummy! I double the recipe because my family likes pancakes and they love snacking on leftovers later in the day. Well we didn't have any leftover. Which is really good since we usually have at least 4 of any pancake recipe. I did not make the frosting I just topped with butter and syrup. Thanks for the recipe will make again.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 19, 2009

These were quite good, though I also modified a few things. I used 1 c. all-purpose flour and 1/2 c. whole wheat flour. I eliminated the corn syrup and cut the butter in half. I also used Penzey's Baking Spice in place of the cinnamon (gave it more of a spice bread flavor). We enjoyed them without the icing as well!

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Beth C.

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Reviewed: Apr. 19, 2009

Wow, we loved these. I made them fat-free by using Egg Beaters and liquid fat-free "butter". They tasted so much like a good, hot cinnamon rolls. I'll be making these again and again!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 6, 2009

OMG are they sweet! I always make a recipes as is the first time. Next time I'll leave off the topping; way too sweet. Also leave out the corn syrup and replace it with milk.

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