Cinnamon Roll Pancakes

Sharon Whitley


This was posted by a good friend on my Facebook on the weekend. I have not made them, but I know I will soon. My family is cinnamon crazy. We love the "Fall" spices year round. This no doubt make a large batch looking at the amounts used of ingredients. I plan to cut the recipe for our home trial.

pinch tips: Perfect Bacon Every Time



Stove Top


4 c
all purpose flour
8 tsp
baking powder
2 tsp
4 c
4 Tbsp
vegetable oil
4 large
eggs, lightly beaten


1 c
butter, melted
1 1/2 c
brown sugar, firmly packed
2 Tbsp
gound cinnamon


1/2 c
4 oz
cream cheese
1 1/2 c
powdered sugar
1 tsp

Directions Step-By-Step

To make the cinnamon filling:
Mix three ingredients together. Place in a disposable piping bag and snip off the end or put in a Ziploc bag and snip off corner.
To make the pancakes:

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat griddle to 325 degrees. You don't want these to cook too quickly, and you won't want your cinnamon to burn.
Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubbles before you try to turn. You will find that when you turn the cinnamon swirl will melt. The cinnamon will melt out and create the craters the cream cheese glaze will fill.
To make the Cream Cheese Glaze:

In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

About this Recipe

Course/Dish: Other Breakfast, Pancakes
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids