Rollin’ Cinnamon Pancakes

In a large bowl stir together 1 cup of warm milk, yeast and sugar. Allow to sit for 5 minutes. Add 2 eggs, 4 cups of flour and salt. Mix until dough is elastic and smooth. Add 7 tablespoons of butter little by little and continue to mix together until the dough pulls away from the pull and it is not sticky. Place in a bowl and leave to rise for 2 hours. This can be made the day before and placed directly into the refrigerator where it will rise slowly overnight.

Mix the cinnamon, brown sugar and 6 tablespoon of butter. Roll the dough out and spread the cinnamon roll filling. Roll up the dough. Using dental floss or a sharp knife, cut the dough into cinnamon roll portions. Place on a baking sheet lined with parchment paper and put into the refrigerator while making the pancake batter.

Mix together 1.5 cup of flour, baking soda, salt and 1 tablespoon of sugar in a mixing bowl. Make a well in the flour and pour in two eggs and the buttermilk. Stir together and let rest for 5 minutes. Heat a non-stick pan over medium heat. Unroll a cinnamon roll and use a small skewer to help keep the shape. Place into the hot pan and pour pancake batter into the cinnamon roll. Pour a couple tablespoons of water around. Put the lid on the pan and cook for 3-4 minutes. Flip the pancake then add more water, cover and cook for another 3-4 minutes. Continue with the rest of the cinnamon rolls until there is no more pancake batter.

Pour the caramel sauce over the apples. Cut with the apple slicer and place into the pan without the pancakes. Add 2 tablespoons of butter and sautée the apples until soft.

In a bowl, add the crushed ice and heavy cream. Whip the cream until light and fluffy. In a small bowl stir together the powdered sugar, maple syrup and 1/4 cup of milk. Add more milk to get desired consistency.

Serve the pancakes on a large plate surrounded by the caramel apples. Drizzle the glaze on the pancakes and top with whipped cream. Enjoy!