Cinnamon Roll Pancakes Recipe

These Cinnamon Roll Pancakes are a delightful breakfast treat that combines the best of both worlds! Fluffy pancakes swirled with a sweet cinnamon filling and drizzled with a creamy cream cheese glaze. It’s like having a warm, gooey cinnamon roll in pancake form.

Ingredients

Here’s what you’ll need to make these mouthwatering Cinnamon Roll Pancakes:

Cinnamon Filling:

• Unsalted butter: Melted, for richness.
• Packed light brown sugar: For sweetness and a touch of molasses flavor.
• Ground cinnamon: For that classic cinnamon roll taste.

Cream Cheese Glaze:

• Unsalted butter: For a smooth glaze.
• Cream cheese: At room temperature, for a creamy and tangy glaze.
• Powdered sugar: For sweetness and thickening.
• Vanilla extract: Enhances the flavor.

Pancakes:

• All-purpose flour: For a light and fluffy texture.
• Baking powder: Helps the pancakes rise.
• Salt: Balances the sweetness.
• Milk: Adds moisture and creaminess.
• Large egg: Lightly beaten, for binding and richness.
• Canola or vegetable oil: For moisture and preventing sticking.

How to Make Cinnamon Roll Pancakes

Step 1: Prepare the Cinnamon Filling

1. Combine the melted butter, brown sugar, and cinnamon in a medium bowl.
2. Scoop the mixture into a piping bag or a zip-top bag with a corner snipped off, and set aside.

Step 2: Prepare the Cream Cheese Glaze

1. In a small saucepan, melt the butter over low heat.
2. In a separate bowl, whisk together the cream cheese, powdered sugar, and vanilla extract until smooth.
3. Add the melted butter to the cream cheese mixture and whisk until combined.
4. Set aside and keep warm.

Step 3: Prepare the Pancake Batter

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and oil. 3.¹ Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Step 4: Cook the Pancakes

1. Heat a skillet or griddle over medium-low heat. Spray with non-stick cooking spray.
2. Pour about 1/2 cup of batter onto the hot skillet.
3. Wait until bubbles start to form on the surface of the pancake.
4. Snip the corner of the cinnamon filling bag and create a swirl pattern in the center of the pancake. Be careful not to get too close to the edge.
5. Flip the pancake with a wide metal spatula and cook for another 1-2 minutes, or until golden brown.
6. Repeat with the remaining batter, wiping out the pan between batches.

Step 5: Glaze and Serve

1. Warm the cream cheese glaze if needed.
2. Drizzle the glaze over the cooked pancakes.
3. Serve immediately.

How to Serve

• Breakfast: Serve these pancakes as a special breakfast treat.
• Brunch: Perfect for a weekend brunch with family and friends.
• Dessert: Enjoy them as a sweet dessert after a meal.

Make Ahead and Storage

Storing Leftovers

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster until warmed through.

Freezing

You can freeze cooked pancakes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Reheat in the toaster or oven until warmed through.

FAQs

Can I use a box pancake mix?

Yes, you can use a box pancake mix. Just follow the package directions and then add the cinnamon filling and cream cheese glaze.

Can I use a different type of sugar for the filling?

You can use granulated sugar instead of brown sugar, but the flavor will be slightly different.

Can I make the glaze ahead of time?

Yes, you can make the glaze ahead of time and store it in the refrigerator. Reheat it slightly before using.

Can I add nuts to the filling?

Yes, you can add chopped nuts, such as pecans or walnuts, to the cinnamon filling.

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