Cinnamon Roll Pancakes
By BaconBliss
2 Pictures
Ingredients
- Cinnamon Filling:
- 4 tbsp unsalted butter, just melted
- 1/4 cup + 2 tbsp packed light brown sugar
- 1/2 tbsp ground cinnamon
- Cream Cheese Glaze:
- 4 tbsp unsalted butter
- 4 tbsp cream cheese, room temp
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Pancakes:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg, beaten
- 1 tbsp oil
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. It should have a toothpaste consistency. Scoop the filling into a quart-sized heavy zip baggie and set it aside.
Step 2
Prepare the glaze: Mix butter and cream cheese until it is almost smooth. Add the powdered sugar, stir and add in vanilla extract. Set aside while you make the pancakes.
Step 3
Prepare the pancakes: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Step 4
Heat a large, nonstick skillet over medium-heat. Add the batter to the pan in circles (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner (pastry bag).
Step 5
When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Don't put filling too close to edges (important).
Step 6
Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Flip and cook an additional 2 to 3 minutes, until the other side is golden as well.
Step 7
Wipe out the pan with a paper towel (important), and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
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