Cinnamon Roll Pancakes with Cream Cheese Glaze

Step up your breakfast/brunch/brinner (breakfast for dinner) with this favorite. Doesn’t matter if you are 5 or 95 I guarantee you will love this. For this recipe, we are combining two breakfast legends: cinnamon rolls and pancakes. This is my go to breakfast that I make whenever we have company staying with us and every single time it gets rave reviews.

For this I recommend you break it up into phases: the pancake better, the filling, and the glaze.

First things first though, the most important step is to pour yourself a mimosa, especially if you’re making this for brunch. What is brunch without champagne and OJ?! If you’re feeling particularly fancy, I highly recommend using strawberry champagne.


Anyways, back to the pancakes.

Lets start with the filling. For this you will need 4 tablespoons melted butter, 1/4 cup packed light brown sugar, 1/2 tablespoon ground cinnamon and a plastic Ziploc baggie.

Combine all ingredients in a small bowl, stir together to mix, and then pour into the Ziploc baggie. Set aside until the pancake batter is made.

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img_2399For the pancake batter you can make your own favorite recipe or box mix. My go to pancake recipe involves 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup milk,1 large egg and 1 tablespoon vegetable oil.

Combine and mix all dry ingredients and then add in the wet ingredients. Whisk everything together to make your batter.


To make the cream cheese glaze, you will need 4 tablespoons of butter, 2 ounces of cream cheese at room temperature, 3/4 cup powdered sugar and 1/2 teaspoon of vanilla extract.
Melt the butter over low heat and then whisk in the cream cheese, vanilla and powdered sugar. Keep on low heat and whisk occasionally, to prevent burning.

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Heat a skillet or griddle to medium-low and melt butter. Pour on some pancake batter, about 1/4 cup for each pancake.

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Now cut a small corner off the baggie containing the filling and squeeze the bag over the pancakes in a spiral manner creating that yummy swirl of pancake and cinnamon sugar filling. Only look at the pancake on the right and excuse the pancake in the middle that looks like a 5 year olds (bad) drawing of a spiderweb.  I like to say it just has more character (but that’s only to calm down the perfectionist that’s screaming inside of me).

Allow the batter to bubble and then flip it once allowing the other side to cook. I like cooking these over low-medium heat because it allows the pancake to stay on the heat longer which lets the cinnamon filling on the edges start to caramelize.  Noms.


Once you flip, be careful not to push or adjust the pancake or you risk ruining the spiral pattern. You should only move the pancake once the bottom is done cooking and you’re ready to flip it on to the plate.


Drizzle the cream cheese glaze over the top right before serving. A little bit of this goes a long way as it’s really rich and you don’t want the glaze to overpower the pancake.

 


And viola! Now you have a soft and fluffy, cinnamony pancake with a creamy rich glaze.


Cinnamon Roll Pancakes 

Pancake Batter

Box mix (follow the instructions on the box)
or
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1 tablespoon vegetable oil

1. Combine and mix all dry ingredients
   and add in the wet ingredients
2. Whisk everything together to make
   your batter 

Filling

4 tablespoons melted butter
1/4 cup packed light brown sugar
1/2 tablespoon ground cinnamon 
1 plastic Ziploc baggie

1. Combine all ingredients in a 
   small bowl
2. Stir together to mix 
3. Pour into the Ziploc baggie. 
4. Set aside until the pancake batter 
   is made.

Glaze

4 tablespoons of butter
2 ounces of cream cheese at room 
   temperature
3/4 cup powdered sugar
1/2 teaspoon of vanilla extract

1. Melt the butter over low heat
2. Whisk in the cream cheese, vanilla 
   and powdered sugar
3. Keep on low heat and whisk occasionally, 
   to prevent burning

How to make the pancakes:

1. Heat a skillet or griddle to medium-low 
   and melt butter. Pour on some pancake batter,
   about 1/4 cup for each pancake.
2. Cut a small corner off the baggie containing 
   the filling and squeeze the bag over the 
   pancakes in a spiral manner creating that yummy 
   swirl of pancake and cinnamon sugar filling.
3. Allow the batter to bubble and then flip it once
   allowing the other side to cook. I like cooking 
   these over low-medium heat because it allows the
   pancake to stay on the heat longer which lets the 
   cinnamon filling on the edges start to caramelize.  
Tip: Once you flip, be careful not to push or adjust
   the pancake or you risk ruining the spiral pattern. 
   You should only move the pancake once the bottom 
   is done cooking and you're ready to flip it on to 
   the plate.
4. Drizzle the cream cheese glaze over the top right 
   before serving.

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