Description
Cinnamon Roll Pancakes combine the sweet, gooey swirl of traditional cinnamon rolls with fluffy, tender pancakes. Topped with a luscious cream cheese glaze, this breakfast treat is perfect for a weekend brunch or a special morning meal, featuring a cinnamon-sugar swirl cooked right inside each pancake for a delightful twist.
Ingredients
Scale
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Make the cinnamon swirl: In a bowl, thoroughly combine melted butter, light brown sugar, and ground cinnamon. Transfer this mixture into a pastry bag or a zip-top bag with a small corner snipped off for piping.
- Prepare the cream cheese glaze: In a separate bowl, beat the room temperature butter and cream cheese until smooth and free of lumps. Gradually add powdered sugar, vanilla extract, and salt, mixing until well combined. Cover with plastic wrap and set aside. If preparing ahead, refrigerate and bring to room temperature before use.
- Mix the pancake batter: In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Stir in the melted butter, whole milk, and lightly beaten eggs until just combined.
- Cook the pancakes with cinnamon swirl: Heat a non-stick skillet over medium-low heat and lightly grease with canola or vegetable oil. Pour 1/4 cup of the batter onto the skillet for each pancake. Immediately pipe a swirl of the cinnamon-sugar butter mixture onto each pancake. To prevent burning, do not flip the pancakes; instead, reduce the heat to low and cover the pan with a lid to cook through. Each pancake will need about 3 to 5 minutes on low heat until fully cooked.
- Repeat the cooking process: Continue cooking the remaining pancakes in the same way, adding oil as needed to prevent sticking.
- Serve: Drizzle the warm pancakes with the cream cheese glaze and serve immediately, enjoying the rich cinnamon flavors and creamy topping.
Notes
- Using a pastry bag or zip-top bag for the cinnamon swirl ensures a neat spiral design inside each pancake.
- Cooking on low heat with the lid on prevents the sugar from burning and allows pancakes to cook through without flipping.
- The cream cheese glaze can be made a day ahead and refrigerated; just bring it to room temperature before drizzling.
- For a dairy-free option, substitute with plant-based butter and cream cheese alternatives, and use a non-dairy milk.
- Make sure all wet ingredients are at room temperature to ensure the batter mixes evenly and yields tender pancakes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg
