Cinnamon Roll Syrup

Hi Bakers,

Why do you need to try my gluten-free version of the viral Cinnamon Roll Pancakes? It’s the Cinnamon Roll Syrup. It tastes just like the real cinnamon roll filling! I added butter and brown sugar along with the cinnamon. Then, cooked it into a thick sauce to give it the richest flavor. Be sure to make extra syrup, it’s so yummy you'll want it on everything...so just make more. I used my recipe for tender Angel Pancakes (link below) and added this addictively delicious syrup to the pancake in a swirl. After you flip it over, the syrup caramelizes on the bottom and gets a nice crisp candy-like edge which is amazing. Be sure to use a non-stick pan/griddle. You may need to periodically clean off the griddle and spatula if caramelized sugar builds up. Top the cooked pancakes with a bit of butter, a generous drizzle of cinnamon roll syrup, and softened cream cheese topping. You can sweeten the cream cheese if you like, with a little powdered sugar but, I wanted it plain for mine since the syrup is very sweet. Enjoy ~Carolyn

Cream Cheese Topping

1 eight-ounce block of cream cheese, softened

1 tablespoon softened butter

1/4 teaspoon vanilla extract

Optional: 1 tablespoon powdered sugar

Mix all ingredients in a small bowl until smooth and a frosting-like consistency. 

Cinnamon Roll Syrup

8 tablespoons butter

8 tablespoons light brown sugar

8 tablespoons maple syrup

4 teaspoons ground cinnamon

Combine all ingredients and bring to a low boil. Continue cooking until the sugar dissolves and the syrup thickens. Be sure to use it while hot or it will be too thick to pour. Add more syrup if you would like to thin it.

 https://www.chillybakesglutenfree.com/gluten-free-angel-pancakes/