Cinnamon Roll Pancakes

Name: Cinnamon Roll Pancakes
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 12 pancakes
Cuisine: American
Ingredients: CINNAMON FILLING; 1 c butter, melted; 1/4 c brown sugar, firmly packed; 2 Tbsp brown sugar, firmly packed; 1/2 Tbsp cinnamon, ground; CREAM CHEESE GLAZE; 4 Tbsp butter; 2 oz cream cheese, at room temperature; 3/4 c powdered sugar; 1 tsp vanilla, extract; PANCAKES; 1 large egg; 1 c all-purpose flour; 3/4 - 1 c milk, whole; 1 Tbsp sugar; 2 Tbsp vegetable or canola oil (or melted shortening); 3 tsp baking powder; 1/2 tsp kosher salt

No Photo

Have you made this?

Share your own photo!

By Kristy F
@KikiHoops

REMEMBER: place your finger over the nozzle on the squeeze bottle and shake it well before squeezing it out on top of the pancakes. Over time the butter will separate out and it needs to be well-incorporated for it to flow nicely.

ALSO: you can avoid some of the sticky mess by LAYERING the batter. POUR a thin layer of better for your pancakes. SWIRL the cinnamon filling on top. POUR some more pancake batter on top. This will leave the cinnamon swirl inside your pancake and will keep it from oozing all over your pan. It tastes just as good!

Rating:

☆☆☆☆☆ 0 votes0

Serves:

12 pancakes

Prep:

25 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

CINNAMON FILLING
1 c

butter, melted
1/4 c

brown sugar, firmly packed
2 Tbsp

brown sugar, firmly packed
1/2 Tbsp

cinnamon, ground
CREAM CHEESE GLAZE
4 Tbsp

butter
2 oz

cream cheese, at room temperature
3/4 c

powdered sugar
1 tsp

vanilla, extract
PANCAKES
1 large

egg
1 c

all-purpose flour
3/4 - 1 c

milk, whole
1 Tbsp

sugar
2 Tbsp

vegetable or canola oil (or melted shortening)
3 tsp

baking powder
1/2 tsp

kosher salt
Add Ingredients to Grocery List

How to Make Cinnamon Roll Pancakes

Step-by-Step

Prepare CINNAMON FILLING:
Combine melted butter, brown sugar, and cinnamon in a small mixing bowl. Mix thoroughly and spoon into a squeeze bottle. (those reusable clear bottles that you can use for ketchup)
Prepare CREAM CHEESE GLAZE:
In a small saucepan melt the butter over low heat.
Whisk in the cream cheese and powdered sugar.
Remove from hear and set aside until ready to use.
Prepare PANCAKE batter:
Mix all ingredients in a medium mixing bowl.
HEAT skillet to medium low.
Begin to prepare pancakes as usual, pouring about 1/4 cup of batter per pancake.
Once they start to bubble, swirl the cinnamon filling over the top.
Be careful not to get it too close to the edge.
FLIP the pancakes and continue cooking for another minute or two until golden brown.
WIPE the pan clean with a damp rag between batches as the cinnamon filling will tend to make a sticky mess.
Drizzle CREAM CHEESE GLAZE over top.
No maple syrup is necessary