30-Minute Cinnamon Roll Pancake Poppers

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 3/8 cup Brown sugar
  • 1 tsp Cinnamon
  • 1 cup Flour, white
  • 3/4 cup Powdered sugar
  • 1 Pinch Salt
  • 1 1/2 tsp Vanilla
  • 1/4 cup White sugar

• Dairy

  • 3 4 cup milk (1
  • 11/16 cup Butter, unsalted
  • 3 1/2 tbsp Butter
  • 1 oz Cream cheese
  • 1 tbsp Milk

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Lightly grease and flour (do not use cupcake liners) the cavities of a miniature muffin tin and set aside.
• Combine the flour, white sugar, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and baking powder in a bowl and stir to combine.
• In another bowl, lightly beat the egg. Beat in the milk, 1/2 cup melted butter (make sure it isnt hot so it doesnt cook the egg), and vanilla.
• Combine the wet and dry ingredients until completely mixed together.
• Using a cookie scoop, scoop up the mixture into the prepared muffin tin. Fill cavities about 3/4ths the way full
• Bake for 12-14 minutes or until lightly browned around the edges.
• Remove and allow to cool for a few minutes. Use a fork to coax them gently out.
• Grab 2 bowls: in 1 melt the remaining 3 tablespoons butter, in the other take the remaining 1/4 cup brown sugar and remaining 1/2 teaspoon cinnamon and stir to combine.
• Dip the tops of the slightly warm pancake poppers into the butter. Shake off the excess and then generously dip into the brown sugar mixture.
• While the pancakes are baking, beat together the cream cheese and butter until smooth. Add in the vanilla, milk, powdered sugar, and salt. Mix until combined. Thin if needed with a little more milk or alternatively, thicken with a little more powdered sugar