Cinnamon Roll Pancakes! {Recipe}

Saturday morning around our house is pancake breakfast morning!

Lately I've been craving Cinnamon Rolls, thanks to this lady... whom I've been stalking catching up on! Then last week, while perusing the Internet for shared nursery ideas, I found a recipe for Cinnamon Roll Pancakes by Recipe Girl!

 

I couldn't resist!!!  Here's my try at Cinnamon Roll Pancakes {with a couple of tweaks, because of course I can't follow a recipe exactly!}

Cinnamon Roll Pancakes

original recipe by Recipe Girl {my tweaks in red}

 

{This recipe makes 8 4" pancakes...I quadrupled the recipe for my family!}

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) butter, just melted (not boiling) I melted mine in the microwave
1/4 cup + 2 tablespoons packed brown sugar
1/2 tablespoon ground cinnamon - Made a math error while cooking, and added 4 Tablespoons cinnamon instead of 2...still turned out yummy!!!

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick)  butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
{Used my standard pancake recipe}
1 cup all-purpose flour
2 teaspoons baking powder -I use 3 teaspoons
1/2 teaspoon salt
1 cup milk - I use 3/4 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Splash of Vanilla

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside {Throw in the refrigerator so it is toothpaste texture when it is time to add to pancakes!}

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, (and vanilla) just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. {Mama Cook uses a nonstick griddle...therefore making 8 pancakes at a time!}  Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan.  Reduce the heat to medium low.{Honestly, I just put my griddle at 350 and started cooking as normal.}  Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Huge Warning! 

DO NOT be tempted to taste the caramelized goodness that the cinnamon swirl filling makes!!!!  You WILL burn yourself!!!  {Not that I did that or anything!}

Oh, and seriously, I stacked four pancakes up for pictures, but two will leave you feeling more full than after Thanksgiving Dinner...I promise!!!

 

 

 

 

Thanks for stopping by!  Be Refreshed!

 

{Linking to Make it Yourself Monday!}