Cinnamon Roll Pancakes
Cinnamon Roll Pancakes will be the star of the show at breakfast! Swirls of cinnamon throughout and topped with cream cheese glaze!
Equipment
- Skillet
- Medium Bowls
- Whisk
- Spatula
- Zip Baggie
- Oven
Ingredients
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
- In a medium bowl, mix melted butter, brown sugar, and cinnamon for the filling. Scoop into a small zip baggie and let rest for 10 to 15 minutes.
- In another bowl, whisk together flour, baking powder, and salt. Whisk in milk, oil, and egg until just moistened.
- In a microwave-safe bowl, heat butter and cream cheese until melted, then whisk in powdered sugar and vanilla for the glaze.
- Heat a skillet over low heat and spray with non-stick spray. Pour 1/2 cup of batter onto the skillet and squeeze spiral cinnamon filling on top.
- When bubbles appear, flip and cook until lightly browned on the other side. Keep pancakes warm in the oven.
- Serve pancakes topped with warmed cream cheese glaze and enjoy!
Notes
This indulgent breakfast treat will delight everyone at the table!