Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

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These fluffy cinnamon roll pancakes have a cinnamon swirl and are topped with cream cheese icing. A delicious cinnamon roll in the form of a pancake that the whole family will love!

When you make cinnamon roll pancakes, it’s not much more difficult than making regular pancakes, but it’s a little more messy because of the cinnamon swirl.  Follow the tips below to have some great pancakes:

Tips

  • use a nonstick skillet or griddle
  • use a thin metal spatula for flipping
  • use an ice cream scoop for the batter
  • allow pancake to cook and form bubbles before adding swirl
  • the cinnamon swirl must be thick
  • don’t get the swirl too close to the edge of the pancake
  • flip the pancake smoothly and quickly
  • wipe the pan between pancakes
Cinnamon Roll Pancakes

A warmed cream cheese glaze drizzled on top really completes this pancake. No syrup needed.


Recipe By Lori Lange
https://www.recipegirl.com/cinnamon-roll-pancakes/


Get the recipe ready to print

Cinnamon Roll Pancakes

These fluffy cinnamon roll pancakes have a cinnamon swirl and are topped with cream cheese icing! A delicious cinnamon roll in the form of a pancake that the whole family will love!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: cinnamon, pancakes
Servings: 8 pancakes
Calories: 301kcal
Author: Lori Lange – RecipeGirl.com

Ingredients

CINNAMON FILLING:

  • 4 tablespoons 1/2 stick unsalted butter just melted (not boiling)
  • 6 tablespoons packed light brown sugar
  • 1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:

  • 4 tablespoons 1/2 stick unsalted butter
  • 2 ounces cream cheese at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

PANCAKES:

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg lightly beaten
  • 1 tablespoon canola or vegetable oil

Instructions

PREPARE CINNAMON FILLING:

  • In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

PREPARE GLAZE:

  • In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

PREPARE PANCAKE BATTER:

  • 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).

COOK THE PANCAKES:

  • Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (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. 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 (just as you see in a regular cinnamon roll). 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. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, 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.

Notes

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*You can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.

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