Description
Cinnamon Roll Pancakes combine the delicious flavors of cinnamon rolls with the comfort of fluffy pancakes. Swirls of cinnamon-sugar filling are cooked right into each pancake, topped with a luscious cream cheese glaze for a perfectly indulgent breakfast treat.
Ingredients
Pancake Batter
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk (may need a little more if batter is too thick)
- 1 Tablespoon vegetable oil
- 1 large egg (beaten) OR use pancake batter from a mix (Bisquick recommended)
Cinnamon Filling
- ⅓ cup butter (melted)
- ¾ cup packed light brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Glaze
- 4 Tablespoons butter
- 2 ounces cream cheese
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- Prepare Cinnamon Filling: In a medium bowl, combine melted butter, brown sugar, and cinnamon. Mix well until smooth. Transfer the filling to a small zip-top bag, seal, and set aside at room temperature for 10 to 15 minutes to thicken slightly.
- Make Pancake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Add milk, vegetable oil, and beaten egg. Whisk gently just until the batter is moistened; a few small lumps are fine. If using a boxed pancake mix, prepare it according to package directions instead.
- Prepare Cream Cheese Glaze: In a microwave-safe bowl, heat the butter and cream cheese until melted and smooth. Whisk in powdered sugar and vanilla bean paste until creamy and well combined. Set aside.
- Cook Pancakes with Cinnamon Filling: 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 for each pancake. Snip a small corner off the cinnamon filling bag and pipe a spiral of the cinnamon filling onto the top of the pancake batter.
- Flip Pancakes: When bubbles begin to form on the surface of the pancake, carefully flip with a spatula. Cook for 1 to 2 minutes more, until the underside is lightly browned. Transfer the cooked pancake to a baking sheet and keep warm in a low oven while finishing the remaining pancakes.
- Serve: Spoon the warm cream cheese glaze over each cinnamon roll pancake. Serve immediately and enjoy a delightful breakfast experience.
Notes
- If the batter is too thick, add milk a tablespoon at a time to reach the desired consistency.
- Keeping cooked pancakes warm in a low oven prevents them from cooling while you finish cooking the batch.
- The cinnamon filling bag can be reused for each pancake to create perfect spirals.
- Use fresh vanilla bean paste or vanilla extract for best flavor in the glaze.
- For a fluffier pancake, do not overmix the batter; lumps are okay.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
