Cinnamon Roll Pancakes

Cinnamon Roll Pancakes: The Perfect Breakfast Mashup

If you love the flavor of warm, gooey cinnamon rolls but also can’t resist a stack of fluffy pancakes, why choose? These Cinnamon Roll Pancakes combine the best of both worlds—soft, fluffy pancakes swirled with cinnamon-sugar filling and topped with a rich cream cheese glaze. They’re perfect for special breakfasts, weekend brunch, or anytime you want to treat yourself to something extra indulgent!

Ingredients:

For the Pancakes:

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk (add more if batter is too thick)
• 1 tablespoon vegetable oil
• 1 large egg, beaten
• Alternatively, use a pancake mix like Bisquick (prepared according to package instructions)

For the Cinnamon Filling:

• ⅓ cup butter, melted
• ¾ cup packed brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 4 tablespoons butter
• 2 ounces cream cheese
• 1 ¼ cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Prepare the Cinnamon Filling:

In a medium bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Scoop the mixture into a small ziplock bag and let it rest for 10-15 minutes. This will allow the filling to thicken slightly, making it easier to pipe onto the pancakes.

2. Make the Pancake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk, oil, and beaten egg, mixing just until combined (a few lumps are fine). If using a pancake mix like Bisquick, prepare the batter according to the package instructions.

3. Prepare the Cream Cheese Glaze:

In a microwave-safe bowl, melt the butter and cream cheese together. Whisk until smooth, then stir in the powdered sugar and vanilla extract. Set aside the glaze—it will be drizzled over the pancakes just before serving.

4. Cook the Pancakes:

• Heat a large skillet or griddle over low heat and lightly spray with non-stick cooking spray.
• Pour about ½ cup of pancake batter onto the skillet.
• Snip the corner of the ziplock bag with the cinnamon filling and squeeze a spiral onto the top of the pancake batter (similar to the swirl on a cinnamon roll).
• When bubbles appear on the surface of the pancake and the edges begin to set, carefully flip the pancake with a spatula. Cook for 1-2 minutes more, until the underside is golden brown.
• Transfer the cooked pancake to a baking sheet and keep it warm in the oven while you cook the remaining pancakes.

5. Serve:

Once all the pancakes are cooked, spoon the warm cream cheese glaze over the top of each pancake and serve immediately. Enjoy the perfect combination of cinnamon roll and pancake goodness!

Recipe Tips:

• Cinnamon Filling: Let the filling rest for a few minutes before piping to ensure it’s thick enough to swirl without running all over the pancake.
• Even Cooking: Keep the heat low to prevent the pancakes from cooking too quickly and burning before the inside is fully done.
• Glaze Consistency: If the cream cheese glaze is too thick, you can thin it out with a splash of milk until it reaches your desired consistency.

Quick Facts:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 300 kcal per pancake
• Servings: 4-6 pancakes

Why You’ll Love This Recipe:

• Cinnamon Roll Flavor in Pancake Form: With a swirl of cinnamon sugar and a rich cream cheese glaze, these pancakes bring all the comforting flavors of a cinnamon roll to your breakfast table.
• Easy and Fun to Make: The simple swirl of cinnamon filling makes these pancakes feel extra special without being difficult to prepare.
• Perfect for Special Occasions: Whether it’s a weekend brunch or a special breakfast, these pancakes are guaranteed to impress.

Make these Cinnamon Roll Pancakes for your next breakfast or brunch and indulge in a sweet, cinnamon-filled treat that’s sure to become a new favorite!

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