Mini Pancake Cinnamon Rolls

These Mini Pancake Cinnamon Rolls with a Cinna-Maple Drizzle are a fun new way to enjoy a “pancake” breakfast – make them into kid-approved Cinnamon Rolls! I had a memory of being a kid and loving to roll up my pancakes and stick them on my fork. They looked like lovely pancake roses or silly snail spirals. Wee, this is a fun recipe that kids can assemble all by themselves once mom or dad set-up the proper food tools. Pancakes have never been so silly-licious! Get my recipe and step-by-step “how-to” slide show! Have a fun yummy weekend morning..

Mini Pancake Cinnamon Rolls, Cinna-Maple Drizzle

What you’ll need (I used vegan ingredients – but you can use either version:

a stack of thin pancakes – you’ll make about 4 mini buns per pancake
Drizzle:
1/4 cup maple syrup
1/2 tsp cinnamon
1 cup vegan sour cream OR cream cheese (or a mix of both)
1/2 cup vegan butter
1/2 cup powdered sugar
(fruit kabobs on the side- optional)

To Make Drizzle:
Soften butter
Whip together all ingredients with a hand mixer, until smooth and creamy. Sweeten to taste.
Chill until ready to drizzle

Peanut Butter Chocolate Crispy Bars...

My initial concept for this recipe included melting in 2 cups of vegan marshmallows instead of the maple syrup. This would make a "stickier" bar. But actually the flavor of these bars were fabulous. I would imagine that adding a tad more vegan butter would make them stick together better. Or another way to solidify them is to put a chocolate layer on both the bottom and the top - creating a choco pb bar sandwich. But either way (well solidified or not), they were yu-mmy...

And also, I used "puffed" cereal which made my bars more tender rather than "crispy" - if you want a crispier/crunchier bar, use crispy rice rather than thick puffed grains.

Easy Peanut Butter Bars
makes about 16 2" bars

3 cups puffed rice cereal (use crispy rice cereal for crispier bars)
2 cups puffed kamut cereal
3/4 cup maple syrup, grade B
1 cup vegan butter, softened
1 tsp vanilla extract
1 cup creamy peanut butter, softened

1 cup vegan dark chocolate chips
1 tsp veg oil
1/4 tsp sea salt

Directions:

1. Combine the maple syrup, peanut butter, vanilla and softened butter in a large mixing bowl. You want to have a thin liquid mixture.

2. Melt the chocolate chips - with the oil and sea salt - on your stovetop - or very carefully in your microwave.

3. Add your rice and kamut crisps to your butter/maple mixture. Fold until all the crisps are coated.

4. Pour your crisps into a wax-paper lined dish. Flatten with a spoon.

5. Drizzle the melted chocolate over top. Note: You can also double the chocolate amount and do a top and bottom later of chocolate. Or you can even fold the chocolate right into the crispies to create true peanut butter chocolate crispy bars.

6. Chill in the freezer until hardened. Store in the fridge.