This recipe is based off of my recipe for 20 Minute Sweet Rolls but I adapted it for a slightly more breakfast oriented recipe. I have been trying to cut down on my sugar levels, so I wanted to use mostly honey in this recipe because it provides the sweetness without the sugar spike that white sugar causes.
4 1/2 cups pancake mix
1 1/4 cups milk
1/2 cup honey, melted
1/2 cup berry sauce (see below) or jam
Greek Yogurt Topping:
2 cups plain Greek yogurt
2 TBS honey, melted
2 TBS vanilla
1 tsp cinnamon
12 oz frozen berries
1/2 cup orange juice (we used Sunny D)
1/4 cup water
1 TBS sugar
2 TBS cornstarch
Preheat the oven to 450 F.
If you are making the berry sauce, combine all the ingredients in a sauce pan over high heat and bring to a boil, stirring constantly. Put the sauce in a blender and blend until it is completely smooth, or has small chunks (depending on how you want your sauce).
In a large mixing bowl combine the milk, honey and pancake mix. Stir until it as mixed as possible. Drop the dough on a greased or floured surface and knead the mixture together about 8-10 times, adding more pancake mix as you knead, if it is too sticky.
Roll the dough into a rectangle that is about 1/3 to 1/4 inch thick. Put the berry sauce or jam on the dough and spread it out evenly. Starting on the long end, roll the dough up, and pinch the edges shut. Using floss, cut the dough into 12 cinnamon rolls (watch this Floss cutting technique
). Put the rolls in a greased pan and bake for 10 to 12 minutes, until lightly browned on top.
To make the Greek Yogurt topping, combine all the ingredients and whisk together until well-combined.
Top the Jelly Rolls with Greek yogurt topping or additional berry sauce or jam.