Description
Indulge in the delightful combination of cinnamon rolls and pancakes with this scrumptious recipe for Cinnamon Roll Pancakes. These fluffy pancakes are swirled with a sweet cinnamon filling and topped with a luscious cream cheese glaze.
Ingredients
Units
Scale
For Pancakes
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (may need to add a little more if batter is too thick)
- 1 Tablespoon vegetable oil
- 1 large egg beaten
- OR use pancake batter from a mix (we like Bisquick)
Cinnamon Filling
- 1/3 cup butter melted
- 3/4 cup packed light 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: In a medium bowl, mix butter, brown sugar, and cinnamon. Scoop the filling into a small zip baggie and set aside. (Let it rest for 10 to 15 minutes until slightly thick.)
- Prepare Pancake batter: In a medium bowl, whisk together flour, baking powder, and salt. Whisk in milk, oil, and egg until moistened. For boxed mix, follow package directions.
- Prepare Cream Cheese Glaze: In a microwave-safe bowl, heat butter and cream cheese until melted. Whisk in powdered sugar and vanilla until smooth. Set aside.
- Cook Pancakes: Heat skillet, pour batter, squeeze cinnamon filling on top, flip when bubbles appear. Cook until browned. Keep warm in oven. Serve with cream cheese glaze on top. Enjoy!
Notes
- This recipe makes about 8 pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 24g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
