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