Love cinnamon rolls? Love pancakes? Have them both! These are an awesome decadent breakfast.
Total Time: 20 minutes

Cinnamon Swirl:
4 Tablespoons unsalted butter, melted
1 tablespoon cinnamon
1/4 cup plus 2 tablespoons brown sugar
Mix ingredients together and stick in a Ziploc bag. Seal and let sit to thicken.

Glaze:
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons milk
Heat ingredients in a saucepan. Mix until sugar is melted and everything is mixed together well.

Directions:
1. Make Cinnamon Swirl and let thicken.
2. Mix up the pancake batter. I used a just-add-water pancake mix.
3. Form round pancakes on griddle/skillet and cook on medium heat until bubbles start to show (about 2-3 minutes).
4. Snip the end of the Ziploc bag off and pipe on a cinnamon swirl. Don’t pipe too close to the edges or it will melt off.

5. Flip the pancake quickly and cook 2-3 minutes on the other side.

6. Make and drizzle glaze over the pancakes.

HINT: Wipe pan clean with paper towel in between pancakes.

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Directions

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.