Description

Are you ready to take your breakfast game to the next level? Look no further than these delectable Cinnamon Roll Pancakes! Combining the comforting flavors of a classic cinnamon roll with the fluffy goodness of pancakes, this recipe is guaranteed to become a family favorite. With a tantalizing cinnamon filling and a creamy cream cheese glaze, each bite is a heavenly experience. Follow along as we guide you through the simple steps to create this irresistible breakfast treat.

Ingredients

For Pancakes:

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

Cinnamon Filling:

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

Cream Cheese Glaze:

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

Instructions

Prepare Cinnamon Filling first:

In a medium bowl, mix butter, brown sugar, and cinnamon.
Scoop the filling into a small zip baggie and set aside.

Prepare Pancake batter:

In a medium bowl whisk together flour, baking powder, and salt.
Whisk in milk, oil, and egg just until batter is moistened OR If using a boxed mix, prepare according to package directions.

Prepare Cream Cheese glaze:

In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted.
Whisk together until smooth, then whisk in powdered sugar and vanilla.
Set aside.
Heat a large skillet or griddle over medium-low heat.
Spray with non-stick cooking spray.
Scoop about 1/2 cup of pancake batter onto the skillet.
Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.
When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
When ready to serve, spoon warmed cream cheese glaze on top of each pancake.

Notes

Serve Warm: These Cinnamon Roll Pancakes are best enjoyed warm, straight from the griddle to your plate. The combination of fluffy pancakes and gooey cinnamon filling is simply irresistible when served fresh.
Keep Warm: If making a large batch, you can keep the cooked pancakes warm in the oven at a low temperature (around 200°F or 95°C) while you finish cooking the rest.
Store Properly: If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on a skillet before serving.
Freeze for Later: These pancakes also freeze well. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They can be reheated directly from frozen in the toaster or microwave.