Cinnamon Roll Pancakes Recipe

Start your day off right with a delightful twist on traditional breakfast fare with these Cinnamon Roll Pancakes! Combining the warm, comforting flavors of cinnamon rolls with fluffy pancakes, this recipe creates a scrumptious breakfast that’s sure to impress your family and friends. With a swirl of cinnamon sugar and a creamy glaze on top, these pancakes are the perfect way to elevate your morning routine. Whether you’re preparing for a special brunch or just want to treat yourself to something extraordinary, this recipe is a must-try.

Ingredients:

For Pancake:

• 4 cups all-purpose flour
• 8 teaspoons baking powder
• 2 teaspoons salt
• 4 cups milk
• 4 tablespoons vegetable oil
• 4 large eggs, lightly beaten

For Cinnamon Filling:

• 1 cup butter, melted
• 1 1/2 cups brown sugar, packed
• 2 tablespoons ground cinnamon

For Cream Cheese Glaze:

• 1/2 cup butter
• 4 ounces cream cheese
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

For Pancake:

1. Prepare the Pancake Batter: In a large bowl, mix the dry ingredients: flour, baking powder, and salt. In another bowl, combine the wet ingredients: milk, vegetable oil, and beaten eggs. Stir the wet ingredients into the dry ingredients until everything is moistened, but be sure to leave a few lumps for a light and fluffy texture.

For Cinnamon Filling:

1. Create the Cinnamon Filling: In a medium bowl, mix the melted butter, brown sugar, and ground cinnamon until well combined. Transfer this mixture into a disposable piping bag or a Ziploc bag with the corner snipped off. This will allow you to easily swirl the cinnamon filling onto the pancakes.
2. Cook the Pancakes: Heat your griddle to 325°F. Grease the griddle lightly and pour the pancake batter to your desired size. Once the batter is on the griddle, use the piping bag to create a cinnamon swirl starting from the center of the pancake. Cook until bubbles form on the surface before flipping the pancake. This will ensure the cinnamon swirl melts and integrates beautifully into the pancake.

For Cream Cheese Glaze:

1. Make the Cream Cheese Glaze: In a microwave-safe bowl, melt the butter and cream cheese together. Stir until smooth. Whisk in the powdered sugar and vanilla extract until the glaze reaches a smooth consistency. Add a splash of milk if needed to adjust the texture.
2. Serve: Drizzle the cream cheese glaze over your warm cinnamon roll pancakes and enjoy the delicious combination of flavors.

Serving and Storage Tips:

Serving Tips

1. Serve Warm: For the best taste and texture, serve these pancakes warm. The cream cheese glaze is especially delightful when it’s slightly melted and drizzled over the pancakes.
2. Garnish: Enhance your presentation by garnishing with additional toasted coconut, chopped nuts, or a sprinkle of extra cinnamon. Fresh fruit like berries or sliced bananas also make a great topping.
3. Pairings: These pancakes are delicious on their own, but they also pair well with a side of bacon or sausage and a fresh fruit salad for a complete breakfast.
4. Family Style: If serving a group, stack the pancakes on a platter and drizzle the glaze over the top. This makes it easy for everyone to help themselves and adds a touch of elegance to your breakfast spread.
5. Keep the Glaze Separate: If you’re preparing the pancakes ahead of time, store the glaze separately and drizzle it on just before serving to keep it fresh and creamy.

Storage Tips

1. Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To keep the pancakes from drying out, you can place a piece of wax paper between layers.
2. Freezing: For longer storage, you can freeze pancakes. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
3. Reheating: To reheat frozen pancakes, you can use a toaster, microwave, or griddle. For best results, reheat on a low setting to avoid drying out the pancakes. If using a microwave, place a damp paper towel over the pancakes to help retain moisture.
4. Storing the Glaze: Keep any leftover cream cheese glaze in an airtight container in the refrigerator. It can be stored for up to a week. Reheat gently in the microwave or on the stove if needed, stirring until smooth.
5. Prepping Ahead: You can prepare the pancake batter and cinnamon filling ahead of time. Store the batter in the refrigerator for up to 24 hours and the cinnamon filling in a sealed container. Mix the batter and cinnamon filling just before cooking for the freshest pancakes.

With these serving and storage tips, you can enjoy your Cinnamon Roll Pancakes even after the initial batch, keeping them delicious and fresh for future meals.

Variations:

1. Apple Cinnamon Roll Pancakes:
   • Ingredients: Add 1 cup of finely chopped apples and 1 teaspoon of apple pie spice to the batter.
   • Directions: Fold the apples and apple pie spice into the pancake batter before cooking. Serve with additional apple syrup or caramel sauce.
2. Pumpkin Spice Cinnamon Roll Pancakes:
   • Ingredients: Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter.
   • Directions: Mix the pumpkin puree and pumpkin pie spice into the batter. Top with a sprinkle of cinnamon sugar before adding the cream cheese glaze.
3. Chocolate Chip Cinnamon Roll Pancakes:
   • Ingredients: Add 1/2 cup of mini chocolate chips to the batter.
   • Directions: Fold the chocolate chips into the pancake batter. The chocolate will melt slightly as the pancakes cook, adding a gooey chocolatey twist.
4. Berry Swirl Cinnamon Roll Pancakes:
   • Ingredients: Use fresh or frozen berries (like blueberries or raspberries) and add them to the batter.
   • Directions: Gently fold berries into the batter before cooking. For extra flavor, top with a berry compote or sauce.
5. Maple Pecan Cinnamon Roll Pancakes:
   • Ingredients: Add 1/2 cup of chopped pecans to the batter and substitute maple syrup for some of the cream cheese glaze.
   • Directions: Fold the chopped pecans into the batter and drizzle the pancakes with a mixture of maple syrup and cream cheese glaze.
6. Nutella Stuffed Cinnamon Roll Pancakes:
   • Ingredients: Use Nutella or any chocolate hazelnut spread.
   • Directions: Spread a thin layer of Nutella on top of the cooked pancake before adding the cinnamon swirl. Add another pancake on top and drizzle with cream cheese glaze.
7. Lemon Blueberry Cinnamon Roll Pancakes:
   • Ingredients: Add 1/2 cup of fresh blueberries and 1 tablespoon of lemon zest to the batter.
   • Directions: Fold blueberries and lemon zest into the batter. Serve with a lemon glaze or fresh lemon juice drizzled on top.
8. Cream Cheese and Fruit Swirl Pancakes:
   • Ingredients: Use fruit preserves or pie filling (like strawberry or raspberry) as a swirl.
   • Directions: Add spoonfuls of fruit preserves to the pancake batter on the griddle, then swirl with a toothpick or knife before flipping.

Feel free to mix and match these variations to suit your taste or dietary preferences. Each variation offers a unique twist on the classic Cinnamon Roll Pancakes, ensuring a delightful breakfast experience every time.

FAQs:

1. Can I use whole wheat flour instead of all-purpose flour?
   • Yes, you can substitute whole wheat flour for all-purpose flour. However, whole wheat flour will make the pancakes denser. You might need to adjust the liquid slightly or add a bit of baking powder to achieve the desired fluffiness.
2. How can I make the pancakes fluffier?
   • To make fluffier pancakes, ensure that you don’t overmix the batter. Leave a few lumps in the batter. Also, make sure your baking powder is fresh, as old baking powder can affect the fluffiness.
3. Can I make the pancake batter ahead of time?
   • Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Give it a good stir before using as it may thicken slightly when chilled.
4. Can I freeze the cooked pancakes?
   • Absolutely! Let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag or container. Reheat in a toaster or microwave.
5. How do I store leftover cream cheese glaze?
   • Store leftover cream cheese glaze in an airtight container in the refrigerator for up to a week. If it thickens, gently reheat and stir in a little milk to achieve the desired consistency.
6. What can I use instead of cream cheese in the glaze?
   • You can use Greek yogurt or mascarpone cheese as a substitute for cream cheese in the glaze. Adjust the sweetness to taste.