Breakfast · Entree
Cinnamon Roll Pancakes
Fluffy pancakes swirled with cinnamon-brown sugar filling and topped with cream cheese glaze.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Total time
- 35 minutes
- Servings
- 4 servings
Ingredients
- 1 1/2 cups all-purpose flour (180 g)
- 2 tbsp granulated sugar (25 g)
- 1 tbsp baking powder (12 g)
- 1/2 tsp salt (3 g)
- 1 1/4 cups milk (300 mL)
- 1 large egg
- 3 tbsp melted butter (42 g)
- 1 tsp vanilla extract (5 mL)
- 4 tbsp melted butter (56 g)
- 1/3 cup brown sugar (70 g)
- 1 tbsp ground cinnamon (8 g)
Cream Cheese Glaze
- 4 oz cream cheese, softened (113 g)
- 2 tbsp butter, softened (28 g)
- 3/4 cup powdered sugar (90 g)
- 2 tbsp milk (30 mL)
- 1/2 tsp vanilla extract (2.5 mL)
Directions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, egg, melted butter, and vanilla. Whisk until just combined.
- In a separate bowl, mix melted butter, brown sugar, and cinnamon until smooth.
- In another bowl, whisk cream cheese, butter, powdered sugar, milk, and vanilla until smooth. Set aside.
- Pour pancake batter onto a lightly greased skillet over medium heat.
- Pipe or drizzle the cinnamon mixture into a spiral pattern over each pancake.
- Cook until bubbles form, flip, and cook until golden brown.
- Stack the pancakes and pour cream cheese glaze generously over the top before serving.