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Cinnamon Roll Pancakes Recipe

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4 from 2 reviews

These Cinnamon Roll Pancakes combine the delightful flavors of classic cinnamon rolls with fluffy, tender pancakes, topped with a creamy cream cheese glaze. Perfect for a special breakfast or brunch, this recipe features a swirled cinnamon brown sugar filling cooked right into the pancakes, giving every bite a sweet, cinnamony twist.

Ingredients

Cinnamon Filling

  • 4 tablespoons melted unsalted butter
  • ⅓ cup packed light brown sugar
  • ½ tablespoon ground cinnamon

Glaze

  • 4 tablespoons unsalted butter
  • 2 ounces cream cheese (at room temperature)
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract

Pancakes

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 large egg (lightly beaten)
  • 1 tablespoon canola or vegetable oil

Instructions

  1. Prepare Cinnamon Filling: In a medium-sized bowl, mix together 4 tablespoons of melted unsalted butter, ⅓ cup packed light brown sugar, and ½ tablespoon ground cinnamon until fully combined. Transfer the mixture into a Ziplock bag and set aside for use when cooking the pancakes.
  2. Make Glaze: In a small pan over low heat, melt 4 tablespoons unsalted butter. Whisk in 2 ounces room temperature cream cheese, ¾ cup powdered sugar, and ½ teaspoon vanilla extract until smooth and creamy. Remove from heat and keep warm until ready to serve.
  3. Prepare Pancake Batter: In a large bowl, combine 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Whisk in 1 cup milk, 1 lightly beaten large egg, and 1 tablespoon canola or vegetable oil until the batter is smooth and lump-free.
  4. Cook Pancakes with Cinnamon Swirl: Heat a skillet over medium-low heat and spray with non-stick spray. Pour about ½ cup of the pancake batter onto the skillet. Wait until bubbles form on the surface, then carefully snip a corner of the Ziplock bag containing the cinnamon filling. Pipe a swirl pattern in the center of the pancake batter, keeping the swirl away from the edges to prevent overflow. Once the edges look set and bubbles have formed, use a wide metal spatula to flip the pancake. Cook for another 1 to 2 minutes until golden brown and cooked through.
  5. Serve: Wipe out the pan before cooking the next batch and repeat with remaining batter and filling. Warm the cream cheese glaze if necessary and drizzle generously on the stack of pancakes before serving.

Notes

  • Be careful when piping the cinnamon filling onto the pancakes; keep the swirl away from the edges to prevent it from spilling over the pan.
  • Use medium-low heat to avoid burning the pancakes while giving the filling time to melt into the batter.
  • Wiping the pan between batches helps prevent burning and ensures even cooking.
  • The glaze can be warmed slightly before serving for easy drizzling.

Find it online: https://simpleplatter.com/cinnamon-roll-pancakes-recipe/