Description
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
Instructions
For Pancake:
- 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:
- 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.
- 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:
- 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.
- Serve: Drizzle the cream cheese glaze over your warm cinnamon roll pancakes and enjoy the delicious combination of flavors.
Notes
Serving Tips
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.