Cinnamon Roll Pancakes
Cinnamon Roll Pancakes will be the star of the show at breakfast! Swirls of cinnamon throughout and topped with cream cheese glaze!
Servings: 4
Pin Recipe
Print Recipe
Equipment (affiliate links)
- 1 Large skillet or griddle
Ingredients
For Pancakes
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk may need to add a little more if batter is too thick
- 1 Tablespoon vegetable oil
- 1 large egg beaten
Cinnamon Filling
- 1/3 cup butter melted
- 3/4 cup packed light 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
Instructions
- Prepare Cinnamon Filling first: In a small bowl, mix together melted butter, brown sugar, and cinnamon. Pour the filling into a small zip baggie and set aside. (Set this aside and let it rest for 10 to 15 minutes. You want it just slightly thick.)
- 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. (a few small lumps are fine)
- 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 low heat. Spray with non-stick cooking spray. Pour 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. Enjoy!
Notes
This recipe makes about 8 pancakes.