Simply irresistible. That’s about the only way to describe this cookie. It’s kind of like the favorite cousin to the cinnamon roll. In fact, these soft cinnamon roll cookies have all of the same flavors, but a lot less dough. Try them with either the simple glaze or cream cheese frosting!
Watch my How To Video For Soft Cinnamon Roll Cookies here!
Would you pass a Waffle House to get to an International House of Pancakes or vice versa? The Washington Post took a survey and it revealed that 59% of Americans preferred waffles to the 41% who love flapjacks. Well, this recipe for may change all of that. That’s because this pancake gets its awesome flavor and look from another one of American’s breakfast favorites, the cinnamon roll! (Waffles, you may be in serious trouble here.) These pancakes are so delicious with the built in (or swirled on) goodness of a cinnamon roll with that yummy cream cheese glazed icing over top! There are a couple of additional steps to making the pancakes and some tricks to making Cinnamon Roll Pancakes perfect! First, make sure the cinnamon swirl is not too runny. If so, place it in the frig for just a few minutes. Runny cinnamon swirl won’t give you the pinwheel look. Second, give yourself a pancake or two to get the technique down pat. Before you know it, you’ll be on a (cinnamon) roll! Personally, I love these!
The one thing we do know about this cake is that it was first printed in Southern Living Magazine in 1978 and eventually became the most popular and requested recipe in the magazine’s history. What we don’t know about Hummingbird Cake, is how it got its name. This moist, 3-layer slice of heaven was created and submitted to Southern Living by Mrs. L.H Wiggins of Greensboro, North Carolina forty one years ago. Over the years, information about Mrs. Wiggins was lost, but a recent post on line from Southern Living revealed this:
“Stay tuned, because in the coming weeks, you’ll more about cracking the case of the Hummingbird Cake in a new Southern Living podcast—including exclusive interviews with Mrs. Wiggins’ family and Southern Living food editors throughout the decades.”
So maybe we will find out about the cakes’ origin and its name. Once you make it, you’ll find out why it’s been a time-tested and beloved recipe for dessert lovers for decades!