INGREDIENTS:
For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
Related Recipes:
- Fried Banana Bites
- Butter Pecan Pound Cake Recipe
- Peanut Butter Sheet Cake with Peanut Butter Frosting
INSTRUCTIONS:
Prepare Cinnamon Filling first:
– In a medium bowl, mix butter, brown sugar and cinnamon.
– Scoop the filling into a small zip baggie and set aside.
Prepare Pancake batter:
– In a medium bowl whisk together flour, baking powder and salt. – Whisk in milk, oil and egg just until batter is moistened OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze:
– In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted.
– Whisk together until smooth, then whisk in powdered sugar and vanilla.
– Set aside.
– Heat a large skillet or griddle over medium-low heat.
– Spray with non-stick cooking spray.
– Scoop about 1/2 cup of pancake batter onto the skillet.
– Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.
– When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
– Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
– When ready to serve, spoon warmed cream cheese glaze on top of each pancake.
CINNAMON ROLL PANCAKES
- Total Time: 35 minutes
- Yield: 4 servings (about 8 pancakes)
- Diet: Vegetarian
Description
These Cinnamon Roll Pancakes are a delicious twist on the classic breakfast favorite. With a cinnamon filling swirled into the fluffy pancakes and topped with a rich cream cheese glaze, they are the perfect indulgent treat for brunch or a special morning. Sweet, warm, and utterly irresistible!
Ingredients
For Pancakes:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon canola oil
- 1 large egg, lightly beaten
For Cinnamon Filling:
- 1/2 cup butter, melted
- 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
For Cream Cheese Glaze:
- 4 tablespoons butter
- 2 ounces cream cheese
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cinnamon Filling:
- In a medium bowl, mix together the melted butter, brown sugar, and cinnamon until fully combined.
- Scoop the filling into a small ziplock bag and set it aside for easy use later.
- Prepare the Pancake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the milk, canola oil, and egg to the dry ingredients and stir until just combined. Be careful not to overmix.
- (Alternatively, if you prefer to use a boxed pancake mix, prepare it according to the package directions.)
- Prepare the Cream Cheese Glaze:
- In a microwave-safe bowl, melt the butter and cream cheese together. Microwave in 20-second intervals, stirring each time, until fully melted.
- Whisk until smooth, then add the powdered sugar and vanilla extract, and whisk until combined. Set aside.
- Cook the Pancakes:
- Heat a large skillet or griddle over medium-low heat and spray with non-stick cooking spray.
- Scoop about 1/2 cup of pancake batter onto the heated skillet.
- Snip the corner of the cinnamon filling bag and squeeze a spiral of the cinnamon filling onto the top of each pancake.
- Wait until bubbles begin to appear on the surface of the pancakes, then flip carefully with a spatula. Cook for an additional 1-2 minutes until lightly browned on the underside.
- Transfer the cooked pancakes to a baking sheet and keep warm in a low oven (around 200°F) while you make the rest of the pancakes.
- Serve:
- When ready to serve, spoon the warmed cream cheese glaze over each pancake stack and enjoy the sweet, cinnamon goodness!
Notes
- You can store any leftover cinnamon roll pancakes in the fridge for up to 3 days. Reheat in the microwave and drizzle with freshly made cream cheese glaze before serving.
- To make the pancakes even fluffier, you can add an extra tablespoon of milk to the batter.
- These pancakes pair wonderfully with fresh fruit, nuts, or a dusting of powdered sugar if you like.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle cooking
- Cuisine: American