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Cinnamon Roll Pancakes

Have you tried my Greek yogurt pancakes yet ? Almost three years later, I’m still obsessed with them. No more flat, dry, wimpy pancakes for me.  Greek yogurt pancakes are fluffy, moist, and seriously taste incredible. You have to try them!

Most of the time, I enjoy my pancakes simply with some maple syrup and pat of butter, but what about days when you want something extra special and indulgent. Enter….Cinnamon Roll Pancakes:

Cinnamon Roll Pancakes! Warm, fluffy pancakes with gooey cinnamon roll sauce and cream cheese icing. YUM!

Warm, fluffy pancakes + cinnamon roll sauce + cream cheese icing = sweet, sticky, cinnamony love.

These taste exactly like a cinnamon bun/roll in pancake form. Much easier and no baking required! And of course you can make these with your own favorite pancake mix, but please, at least try it with my Greek yogurt pancake recipe. I’m still standing by my claim that they are the Holy Grail of all pancakes!

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes
Prep Time
Cook Time
Total Time
Course: Breakfast
Serves: 3-4
  • 3-4 servings of your favorite pancake recipe
Cinnamon Roll Sauce Ingredients:
  • 4 TB butter
  • ¾ cup brown sugar
  • 2 TB half and half or milk
  • 1 TB ground cinnamon
  • ½ TB flour
  • pinch of salt
Cream Cheese Icing Ingredients:
  • 2 oz cream cheese, softened
  • 2½ TB powdered sugar
  • ⅛ tsp of vanilla extract
  • milk (to thin icing if desired)
Cinnamon Roll Sauce Instructions:
  1. Melt butter in saucepan over medium heat. Whisk in flour.
  2. Add brown sugar, cinnamon, salt, and half-and-half and stir constantly until mixture comes to a simmer. Remove from heat.
Cream Cheese Icing Instructions:
  1. Combine cream cheese, powdered sugar, and vanilla. Add milk to thin to desired consistency.
  1. Spoon cinnamon roll sauce atop each pancake as you create a small stack. Drizzle cream cheese icing on top and enjoy!


Fig & Prosciutto di Parma Galette with Almonds and Balsamic Honey


Prosciutto di Parma and Figs: a classic pairing re-imagined here as a gorgeous galette – the perfect autumn appetizer or dessert.

Legends from Europe invited me to participate in their Market Basket challenge wherein participants were tasked with creating a recipe using one of 5 Protected Designation of Origin ingredients. I was thrilled to be assigned the deliciously sweet and salty Prosciutto di Parma and could not wait to create a recipe featuring this authentic, European cured meat.


I carefully chose every ingredient to complement the delicate, nutty flavor of the Prosciutto di Parma.  Starting from the bottom and working our way up, we have:

  • Butter pastry crust
  • Almond frangipane – a thin layer of sweet, almond custard
  • Sliced fig & Prosciutto di Parma
  • Whipped goat cheese cream
  • Balsamic honey drizzle + sprinkle of thyme

The resulting galette is buttery, and both sweet and savory, bursting with the earthy flavors of fresh figs and Prosciutto di Parma with a hint of almond.  Whipped goat cheese and balsamic honey provide a wonderfully sharp contrast to the deep, rich flavors of the prosciutto and figs.


The list of components makes this recipe appear quite daunting, but I assure you that it is quite simple to prepare.  If you’re short on time, store-bought pie crust can easily be substituted for homemade.  While I think the whipped cream adds a wonderful textural contrast to the flaky, crumbly crust and fig & prosciutto filling, you can still enjoy the same flavor by simply scattering small bits of goat cheese atop the tart.

Fig & Prosciutto di Parma Galette
Prep Time
Cook Time
Total Time
Course: Appetizer
Serves: 6-8
Pastry Crust
  • 1¼ cups flour
  • ½ tsp salt
  • ¾ tsp sugar
  • 8 TB (1 stick) butter, cut into small cubes, very cold or frozen
  • 3-4 TB ice water
Almond Frangipane:
  • Scant ½ cup ground almonds
  • ½ TB flour
  • 3 TB butter, softened
  • 1 tsp sugar
  • 1 egg
Whipped Goat Cheese
  • 4 oz goat cheese
  • 2 TB milk
  • ½ cup heavy cream
Balsamic Honey
  • 2 TB honey
  • ¾ tsp balsamic vinegar
Galette Filling
  • 4 oz Prosciutto di Parma, cut into slivers
  • 7 large fresh figs, sliced
  • Fresh thyme
Pastry Crust
  1. Combine flour, salt, and sugar in a bowl. Using a fork, cut in butter until the mixture is somewhat coarse and lumpy.
  2. Gradually, add just enough ice cold water to form a dough. Knead and form into a disk. Chill the dough for 1 hour in the refrigerator.
Almond Frangipane
  1. Stir together the eggs and butter until combined. Add ground almonds, sugar and flour to the egg and butter and mix until you have a smooth, runny paste.
Balsamic Honey
  1. Combine honey and balsamic vinegar in a small bowl.
Whipped Goat Cheese
  1. Rapidly stir goat cheese and milk until combined.
  2. In a separate bowl, whip the heavy cream until light and airy.
  3. Carefully fold in goat cheese mixture to the whipped cream. Set aside in the refrigerator.
Galette Assembly:
  1. Preheat oven to 400 degrees and remove dough from the refrigerator. Roll out to approximately ¼ inch of thickness on baking sheet.
  2. Starting from the center and moving outwards, spread the almond frangipane mixture over the dough.
  3. Arrange the figs over the dough and fold the edge in to form your galette.
  4. Bake until crust is golden and figs appear juicy, about 40 minutes.
  5. While galette is piping hot from the oven, arrange slivers of Prosciutto di Parma amongst the figs. The heat from the fruit and crust will warm and render some of the fat from the prosciutto while flavoring the entire galette.
  6. Top your galette with a generous portion of whipped goat cheese. Sprinkle with fresh thyme and finish with a heavy-handed drizzle of balsamic honey.
May substitute store bought pie crust for homemade