Made these this morning on an electric griddle - they were delicious. After removing the first batch (I put 5 on the griddle at a time), I was trying to clean the griddle for the next batch. The brown sugar cinnamon swirl filling stuck to the griddle and it wasn't as easy as wiping with a paper towel like the directions said. I was scraping the griddle with a spatula and some of the sugar mixture splattered on my hand - it's just a couple spots, but I do have blisters. What to do different next time? I have a cast iron griddle that came with my new range that I haven't used yet. Was thinking I could heat that up too. There are 4 of us, so if I made 5 pancakes on the big griddle & 3 on the range, that would use up the batter in one batch, but isn't it hard to clean up the swirl mixture? It stuck to my spatula like hardened candy. As an aside, I used Trader Joes Multigrain pancake mix. The swirl mixture lasted for 8 pancakes, so there wasn't too much in any of them, and the frosting glaze again stretched out for 8 pancakes was really like a light glaze, not a thick frosting. So, I actually don't think these pancakes were much different in the butter & sugar catagory than if we had used straight butter & maple syrup like we usually do. Mine didn't look like the pretty pictures, but they were still delicious and not over the top rich & sweet, which is why I would make them again if I could do so without killing myself! They also didn't take much longer than our ususal Sunday morning pancakes, as my son made the swirl mixture & my daughter made the glaze while I made the pancakes.

Here it is...it's so nice that Ann shares. Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 Package active dry yeast 1 Cup milk 1/3 Cup "" butter 1/3 Cup sugar 1/2 Teaspoon salt "3 eggs Filling: 3/4 Cup packed brown"sugar 1/4 Cup all-purpose " flour 1 Tablespoon ground cinnamon 1/2 Cup" butter 1/2 Cup light raisins (optional) 1 Tablespoon half-and-half 1 recipe Powdered Sugar Glaze Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough halfand- half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, dont chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent overbrowning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Nancy

A few weeks ago we had a camp out at our house and I made two batches of cinnamon rolls: one normal and one chocolate, exactly as azaalea described. I spread the dough with butter, then sprinkled with white sugar and cocoa powder and I used semi-sweet chips (not chopped or anything). I was worried the chips would be too big but they turned out great and the rolls were well received. I just used regular cream cheese frosting (did not add chocolate there and it was still plenty chocolaty). I've done similar things to make blueberry rolls (using fresh blueberries and some lemon zest with white sugar) and even did some blackberry rolls last summer. Someone here posted the recipe for the dough that is made in the food processor and it is SO easy! Re: the horse cake, I like your idea of the simple sheet cake with horse toys on top. Then you'll have horses to play with after the fact. Sounds like a cute cake! You can use some coconut tinted green for the grass, and brown sugar for sand.

Caution adding cinnamon to yeasted bread dough. Cinnamon contains a chemical compound (cinnamic aldehyde) which can be detrimental to yeast growth if you add too much in the dough. It is suggested to limit cinnamon to amounts below about 1/4-teaspoon per cup of flour in the recipe, or you may find your dough won't raise properly. If you Google - vegan cinnamon roll recipes, or dairy-free cinnamon roll recipes - you should find a lot of recipes that use non-dairy "milks", including soy, rice or nut milks. Use shortening or coconut oil instead of butter. I almost always use coconut oil in yeast breads instead of butter. I find it helps keep the bread fresher longer. Perhaps a dairy free recipe for Hot Cross Buns with some cinnamon added to the dough or cinnamon added to the icing will work for you for a bun-like finished product, rather than the traditional rolled-out type of recipe. See the recipe linked below. -Grainlady Here is a link that might be useful: Dairy Free Hot Cross Buns