Sometimes your sweet tooth needs satisfying bright and early in the morning. But what do you do when you can’t decide between warm and fluffy pancakes, or gooey and sweet cinnamon rolls? Well my friend, you make them both at once. This amazing breakfast mash-up uses swirled brown sugar and cinnamon, along with our very popular cinnamon roll syrup for the ultimate cinnamon roll pancakes.INGREDIENTS1 cup all-purpose flour2 teaspoons baking powder1\/2 teaspoon sea salt1 cup almond milk2 tablespoons Lip Smackin’ Good Cinnamon Roll Flavored Syrup3 tablespoons margarine, or coconut oil, at room temperature5 tablespoons light brown sugar2 teaspoons ground cinnamonVegetable oil, for greasingGlaze2 cups powdered sugar1\/4 cup waterDirectionsIn a large bowl, combine by whisking together the flour, baking powder and salt.In a small bowl or measuring cup, whisk together the almond milk and syrup.Add the wet ingredient to the dry and whisk to combine. Be careful not to overmix.In a small bowl, mix together the margarine, brown sugar and cinnamon. Transfer to a plastic zip-top bag and cut off one corner with scissors.Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out 1\/4 cup of the batter (or just eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat until skillet is filled.When small bubbles appear in the center of the pancakes, after about 4 minutes, flip over.Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.In a small bowl, combine the powdered sugar and water and whisk until the glaze is smooth.Drizzle the pancakes with the glaze, serve and enjoy!This recipe just isn’t the same without using our Cinnamon Roll Flavored Syrup. Be sure to order your bottle of it so you can make this fantastic fall breakfast at home. Enjoy y’all!