Description
Delight in these fluffy Cinnamon Roll Pancakes that combine the warm, comforting flavors of cinnamon rolls with the ease and quickness of pancakes. Swirled with a rich cinnamon brown sugar filling and topped with a luscious cream cheese glaze, these pancakes make for a perfect indulgent breakfast or brunch treat.
Ingredients
Scale
Pancake Batter
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ 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)
Cinnamon Filling
- ⅓ cup butter (melted)
- ¾ cup packed light brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Glaze
- 4 Tablespoons butter
- 2 ounces cream cheese
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Cinnamon Filling: In a medium bowl, mix the melted butter, brown sugar, and ground cinnamon until well combined. Transfer the filling into a small zip-top bag and set aside to rest for 10 to 15 minutes until slightly thickened.
- Make Pancake Batter: In another medium bowl, whisk together the flour, baking powder, and salt. Add the milk, vegetable oil, and beaten egg, stirring just until moistened. It’s okay if the batter remains slightly lumpy. Alternatively, you can use a boxed pancake mix prepared according to package directions.
- Prepare Cream Cheese Glaze: In a microwave-safe bowl or small saucepan, heat the butter and cream cheese until melted and smooth. Whisk in the powdered sugar and vanilla extract until the glaze is smooth. Set aside at room temperature.
- Cook Pancakes with Cinnamon Swirl: Heat a large skillet or griddle over low heat and lightly spray with non-stick cooking spray. Pour about ½ cup of batter onto the skillet. Snip a small corner off the cinnamon filling bag and squeeze a spiral of filling onto the pancake batter surface.
- Flip Pancakes: When bubbles begin to form on the top surface and edges look set, carefully flip the pancake using a spatula. Cook for an additional 1 to 2 minutes until the underside is lightly browned. Transfer cooked pancakes to a baking sheet and keep warm in the oven while you make remaining pancakes.
- Serve: Once all pancakes are cooked, spoon the warmed cream cheese glaze generously over each pancake. Serve immediately and enjoy your cinnamon roll inspired breakfast treat!
Notes
- If the pancake batter is too thick, add a splash more milk to achieve a pourable consistency.
- Make sure the skillet is on low heat to avoid burning the sugar filling while cooking the pancakes.
- Keep cooked pancakes warm in a low oven (around 200°F or 90°C) on a baking sheet until ready to serve.
- For a quicker option, use a quality pancake mix like Bisquick and add the cinnamon swirl filling as instructed.
- The cream cheese glaze can be prepared ahead and gently reheated before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Griddle cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with glaze
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: cinnamon roll pancakes, cinnamon swirl pancakes, cream cheese glaze pancakes, breakfast pancakes, brunch recipes
