Cinnamon Roll Pancake Recipe
User Reviews
5
Cinnamon Roll Pancake Recipe
Description
The Cinnamon Roll Pancake Recipe includes components for cream cheese frosting, cinnamon swirl, and the pancake batter itself. The frosted topping is created by melting butter and cream cheese together, then adding powdered sugar and vanilla. The pancakes are made with a mix of flour, sugar, baking powder, baking soda, salt, buttermilk, milk, eggs, melted butter, and vanilla, resulting in a tender and fluffy texture. The cinnamon swirl combines brown sugar, melted butter, and cinnamon, which is piped onto the pancakes after batter bubbles appear, adding a sweet cinnamon flavor streak throughout each pancake. The pancakes are cooked on a griddle until set and then finished with the cream cheese glaze. This recipe effectively recreates the flavor and look of cinnamon rolls in a breakfast pancake form, offering a sweet and rich start to the day.
Ingredients
Cream Cheese Frosting
- 4 tbsp butter unsalted
- 2 oz cream cheese room temperature
- 3/4 cup powdered sugar sifted
- 1/2 tsp vanilla extract
Pancakes
- 3 cups all-purpose flour
- 3 Tbsp sugar
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 egg
- 1/3 cup butter melted
- 1 tsp vanilla extract
Cinnamon Swirl
- 2/3 cup brown sugar packed
- 5 tbsp butter melted, unsalted
- 1 tbsp cinnamon
Instructions
Cream Cheese Glaze:
- Using a small saucepan melt the butter over low heat.
- Remove from the heat and mix in the cream cheese. Whisk until almost smooth.
- Mix in the powdered sugar and then add the vanilla. Stir and set aside.
Pancake Batter:
- In a large bowl mix together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, add the wet ingredients: buttermilk, milk, eggs, melted butter and vanilla. Beat until well combined.
- Pour the Milk mixture into the four mixture. Stir with a wooden spoon until just combined. (Lumps are ok to have.) Let rest for 10 minutes.
Cinnamon Swirl Mixture:
- While the batter is resting make the swirl mixture. In a separate bowl add butter, brown sugar and cinnamon. Mix.
- Transfer the mixture to a quart size zip lock bag. Cut one corner off.
Cooking the Pancakes:
- Scoop the batter into a 4 inch pancake.
- When the batter starts to form bubbles use the Cinnamon Mixture to pipe a swirl on top of the pancake. Start from the center and make a swirl going outward.
- Cook until the bubbles begin to pop, about 2-3 more minutes.
- Flip and cook another 2-3 minutes -until the underside of the pancake is a golden brown.
- Wipe the pan, if needed, and repeat for each pancake.
- Top the pancakes with the cream cheese glaze.
- Note: Use an electric griddle to make several pancakes at a time
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 90mg | 30% |
| Sodium | 452mg | 19% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 662IU | 13% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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