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Cinnamon Roll Pancakes

This recipe is PERFECT when you want a little extra special breakfast, but don't want to go through allll the work of making something more elaborate like actual cinnamon rolls. I love cinnamon rolls, don't get me wrong. They're a favorite of mine. However, homemade ones take a lot of time and aren't an easy every weekend kind of thing.


This recipe is the happy medium to a homemade "special" breakfast or brunch and is honestly just so much fun and a great spin on traditional pancakes. They're definitely sweet so I recommend serving with sides like eggs and bacon and some strong hot coffee.


Makes: Approx. 6 medium/large size pancakes or 10 small pancakes

Prep Time: 15 minutes

Cook Time: 15-30 minutes depending on size of pan/griddle


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Tools Needed:


Kitchen scale (optional)

Measuring cups and spoons

Mixing bowls, to mix wet and dry ingredients in

Frying pan or griddle

Ziplock bags


Ingredients:


Filling:

4 Tbsp (1/2 stick) unsalted butter, melted

1/4 c. + 2 Tbsp packed light brown sugar

1/2 Tbsp ground cinnamon

Pinch of salt


Cream Cheese Icing:

1 oz cream cheese, room temperature

3 and 1/2 Tbsp unsalted butter, room temperature

1 Tbsp (15 ml) milk

3/4 cup (90 g) confectioner's sugar

1/4 tsp pure vanilla extract*

1/8 tsp salt


Pancakes:

2 cups all-purpose flour (240 g)

4 tsp baking powder

1 tsp salt

1 Tbsp granulated sugar

2 cups (480 ml) milk, room temperature

2 large eggs, room temperature

2 Tbsp (30 ml) vegetable oil


* If you bake a lot, I HIGHLY recommend buying vanilla in bulk. It will save you a lot in the long run. Here is what I use - Vanilla Extract



DIRECTIONS


  • Filling: Start by melting the butter and mix with the brown sugar, salt and cinnamon. Place mixture in a ziplock bag. (Later on we will cut the tip off of one of the corners of the bag and use it like a pastry bag -this will allow you to have a really even "swirl" in your pancakes). Don't cut the corner of the ziplock bag just yet, simply set aside!

  • Cream Cheese Icing: Make sure the cream cheese and butter are at room temperature first. This will allow both to mix evenly and will prevent little clumps of cream cheese from forming in the icing. Beat the cream cheese and butter together until evenly combined. Beat in the rest of the ingredients then also place in a ziplock bag.

  • Pancakes: Mix together all of the dry ingredients in a large bowl. In a separate bowl, slightly scramble the eggs together, then whisk in the oil and milk. Once both are evenly blended, fold your wet ingredients into the flour mixture until barely incorporated. Don't over-stir!

  • Now, cut a small amount off of the corner of the ziplock bag containing the cinnamon sugar filling and place within reach of your stove top. Start to cook your pancakes in a large pan or on a griddle over medium heat -you can make them whatever size you want! Make sure to first grease your pan with butter or non-stick cooking spray.

  • Once the pancakes start to form bubbles (just a couple of minutes before you are going to flip them) grab your cinnamon sugar bag and swirl the mixture evenly on the top of the pancake. Start at the center of the pancake and swirl towards the edge. Try to stay at least one 1/4 of an inch - 1/2 of an inch from the rim of the pancake. Let cook for another 2 minutes or so to let the cinnamon swirl settle in, then flip. Cook an additional 2-3 minutes, or until the other side of the pancake is also golden. You may need to test out the heat of your pan and your "swirl" technique on the first pancake or two until you get your method down. Maybe make the first few test pancakes small. :)

  • Serve hot and with plenty of cream cheese icing drizzled on top. Enjoy!




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