Cinnamon Roll Pancakes
Cinnamon roll pancakes are the perfect treat for any brunch! These delectable bites are ready in under 30-minutes.
Ingredients
- 1 1/2 Cup All-Purpose Flour
- 2 TSP Baking Powder
- 1/2 TSP Kosher Salt
- 1 Cup Whole Milk or 1 1/4 cups buttermilk
- 1 TBSP Vegetable Oil or 2 TBSP melted butter
- 1 TSP Almond Extract Optional
- 1 Large Egg
Filling
- 1/2 Cup Melted Butter
- 1/2 Cup Brown Sugar
- 1 TBSP Ground Cinnamon
Cream Cheese Glaze
- 1/2 Stick Unsalted Butter
- 2 OZ Cream Cheese Softened
- 1 1/2 Cups Powdered Sugar
- 1 TSP Vanilla Extract
Instructions
- In a medium bowl whisk together your flour, baking powder and salt. Slowly whisk in milk, oil and egg just until pancake batter is just moistened. A few lumps are just fine.
- In a separate medium bowl, mix your butter, brown sugar and cinnamon. Scoop the filling into a small ziplock bag and set aside and let it rest for 10 to 15 minutes. You want it to be just slightly thick.
- In a medium bowl, heat the butter until melted. Whisk together until melted butter and cream cheese until smooth, then whisk in powdered sugar and vanilla. Set aside. If too thick, you can add a splash of heavy cream to loosen up.
- Heat a large skillet or griddle over low heat and spray with cooking spray. Pour about 1/2 cup to 1 cup of pancake batter onto the heated skillet. Squeeze a spiral of the cinnamon filling onto the top of the pancake once bubbles begin to form on the surface. Flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and you can keep them warm in the oven while you make the rest of the pancakes.
- Stack pancakes and spoon warmed cream cheese glaze on top of each pancake or just the top one. SERVE and ENJOY!