Cinnamon Roll-Wrapped Pancakes

Step 1

Preheat the oven to 200 degrees F. Set a baking sheet in the oven while it heats.

Step 2

Whisk the flour, sugar, baking powder, cocoa powder and salt together in a large bowl. In another bowl, whisk together the eggs, then whisk in the milk, butter, food coloring and vanilla extract. Add the wet ingredients to the flour mixture and whisk just until a thick batter is formed.

Step 3

Separate and unroll the cinnamon rolls. Reroll into a loose spiral so the batter can go between the layers of dough, securing the end with a toothpick. (Insert the toothpick sideways into the dough with enough sticking out for easy removal).

Step 4

Meanwhile, heat a small nonstick skillet over low heat until evenly heated, about 10 minutes. Remove from heat, coat with nonstick spray and return to heat. Set one of the cinnamon swirls in the center of the skillet. Scoop about 1/3 cup of the batter into the center of the cinnamon roll and add 1 tablespoon of water around the roll. Cover and let the pancake steam until the roll is firm and the top of the pancake is very bubbly, about 7 minutes. Flip the pancake and cook, uncovered, until just set, about 2 minutes. Flip back over and transfer to the baking sheet in the oven to keep warm. Continue cooking the remaining cinnamon rolls and pancake batter, spraying the skillet before each one.

Step 5

Scrape the icing from the cinnamon-roll tube into a small zip-top bag. Divide the pancakes among plates. Remove the toothpicks. Snip a corner off the bag and squeeze the icing over the pancakes before serving.