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Cinnamon Roll Pancakes Recipe

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4.2 from 6 reviews

Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the sweet, spicy swirl of cinnamon roll filling, topped with a luscious cream cheese glaze. This delightful breakfast treat delivers the comforting flavors of cinnamon rolls in pancake form, perfect for a weekend brunch or special occasion.

Ingredients

Cinnamon Filling

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

Cream Cheese 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, combine 4 tablespoons melted unsalted butter, ⅓ cup packed light brown sugar, and ½ tablespoon ground cinnamon until smooth and well mixed. Transfer the mixture into a Ziplock bag and set aside for later use.
  2. Make Cream Cheese Glaze: In a small pan over low heat, melt 4 tablespoons unsalted butter. Whisk in 2 ounces cream cheese, ¾ cup powdered sugar, and ½ teaspoon vanilla extract until the glaze is smooth. Remove from heat and keep warm until ready to drizzle.
  3. Prepare Pancake Batter: In a large bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add 1 cup milk, 1 large lightly beaten egg, and 1 tablespoon canola or vegetable oil. Stir gently until just combined to keep the batter fluffy.
  4. Cook Pancakes with Cinnamon Swirl: Heat a skillet over medium-low heat and lightly spray with non-stick spray. Pour about ½ cup of batter onto the skillet. Wait until bubbles form on the surface. Snip a corner of the cinnamon filling Ziplock bag and carefully pipe a swirl pattern onto the center of the pancake, avoiding the edges. After bubbles appear and edges begin to set, use a wide metal spatula to flip the pancake. Cook an additional 1-2 minutes until golden brown and cooked through.
  5. Clean and Repeat: Wipe the skillet clean each time to prevent burning and repeat the process for the remaining batter and cinnamon filling.
  6. Serve: Warm the cream cheese glaze if needed and drizzle generously over the cooked pancakes before serving for an indulgent finish.

Notes

  • Before swirling the cinnamon filling on the pancake batter, open the Ziplock bag and stir the filling again to ensure the butter is fully incorporated for smooth piping.
  • Be careful not to pipe the cinnamon filling too close to the edge of the pancake batter to avoid spilling during flipping.
  • Use a medium-low heat to ensure the pancakes cook evenly without burning the cinnamon swirl.
  • Wiping the pan between batches helps maintain clean pancakes without burnt residue.
  • This recipe serves about 10 pancakes and is ideal for a breakfast or brunch gathering.

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