Cinnamon Roll Pancakes
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!
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1 cbutter, melted
1/4 cbrown sugar, firmly packed
2 Tbspbrown sugar, firmly packed
1/2 Tbspcinnamon, ground
CREAM CHEESE GLAZE
2 ozcream cheese, at room temperature
3/4 cpowdered sugar
1 tspvanilla, extract
1 call-purpose flour
3/4 - 1 cmilk, whole
2 Tbspvegetable or canola oil (or melted shortening)
3 tspbaking powder
1/2 tspkosher salt
How to Make Cinnamon Roll Pancakes
- 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