Cinnamon Roll Pancakes(Gluten Free Version too)

It came to me within a dream!  I had a dream about making cinnamon rolls and pancakes. I woke up with an idea. I googled a few ideas and made my own modification.

Update 5/23/12....I made these gluten free and in an oven pancake form! See the bottom for instructions.




Pancakes:
2 cups flour
1 TB baking powder
2 TB sugar
2 cups milk
2 eggs, lightly beaten
2 TB oil
1 tsp vanilla
1 cup loosely packed raisins(optional)

"Filling":
1/4 cup melted butter
1/2 cup brown sugar
2 tsp cinnamon


Frosting:
1.5 cups powdered sugar
1 TB melted butter
1 tsp vanilla
milk to thin
(if you want you could add a little heated cream cheese to this too for an extra treat!)




Pancakes:
Combine dry ingredients in a bowl. Mix wet ingredients and add to dry mixing until just moistened. Fold in raisins.







Filling:

Combine melted butter, brown sugar and cinnamon. Mix well and place into a ziplock bag with the tip cut off.



Frosting:(sorry no picture)
whisk powdered sugar, butter and vanilla and slowly add milk until it is desired consistency, set aside






Preheat your griddle to 350 and scoop batter by 1/3 cup full(make sure to give it a good stir because the raisins will settle). Immediately swirl the filling over the top. Cook until the edges are dry and bubbles form. Flip and cook for several more minutes.

Place on a plate and top with frosting. Enjoy!

Gluten Free/Oven Form

Replace the Flour with

3/4 cup sorghum flour 

1/2 cup sweet rice flour

1/3 cup potato starch 

1/4 cup tapioca starch

1 tsp xanthan gum

Continue with mixing directions as above.

Preheat oven to 400. Grease a 8 x 11 baking dish.

Pour batter into prepared dish and top with the "filling" mixture(I actually used quite a bit less of the mixture for top of this)

Bake for 40-50 minutes until a toothpick comes out clean.  Top with the powdered sugar topping.