Cinnamon Roll Pancakes

So have you ever gotten a craving for a particular flavor, not just a food but a particular flavoring that could be satisfied in many different ways? I had that the other day when I started craving the taste of buttery cinnamon. At first my thought was to do a nice cinnamon roll but after finding a recipe for cinnamon roll pancakes, from the blog RecipeGirl, I decided to satisfy the craving with this unique breakfast item.

Cinnamon Roll Pancakes

2 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cup milk
2 Tablespoon olive oil
2 large egg, lightly beaten

1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

In a medium bowl add the flour, baking powder and salt and then whisk in milk, oil and egg.

Whisk until the batter is moistened it is okay if there are a few lumps.

In a medium bowl, mix butter, brown sugar and cinnamon.

Scoop the filling into a piping bag, or a small zip baggie and set aside.You want the consistency to be thick similar to toothpaste.
In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.When you are making the hole in the piping bag be careful to not make it too big like I did in this photo. If too much comes out when you are piping it onto your batter it will just run and you will end up with a lot of burning sugar in your pan. Cut it so that you can make small, thin lines.

Heat large skillet over medium-low heat, make sure that you don’t cook them any higher as this will just result in the batter being cooked too quickly and burning. Spread a small amount of olive oil onto your pan just so the bottom is coated. Scoop about 1/4 cup batter onto the skillet, depending on how large your pan is you may be able to make more then one at a time. Grab your bag of cinnamon filling and squeeze a spiral onto the top of the pancake. Make sure that you wait a few minutes after you put the batter into the pan before you add the filling, this will give the batter a chance to set so that it can hold the sugary filling and it doesn’t just run onto the pan and cause burning.

When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

Transfer to a baking sheet or platter and keep in a warm oven until ready to serve. When ready to serve, spoon warmed glaze onto the top of each pancake.

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