Cinnamon Roll Pancakes
User Reviews
4.6
Cinnamon Roll Pancakes
Description
Cinnamon Roll Pancakes start with a buttermilk-based pancake batter that is gently mixed to maintain a light texture. A cinnamon filling made of butter, packed brown sugar, and ground cinnamon is piped in swirls into the pancake as it cooks, creating pockets of sweet spice. Finally, a cream cheese glaze made from butter, cream cheese, powdered sugar, and vanilla extract is warmed and drizzled on top, adding richness and sweetness.
The result is a stack of pancakes with tender, fluffy bases and warm, cinnamon-sweet ribbons inside, finished with a smooth glaze for extra tang and sugar. The low heat cooking recommended prevents the cinnamon filling from burning while ensuring the pancakes cook through evenly.
Notes suggest you can substitute sour milk or plain milk for buttermilk if unavailable. The glaze tends to make more than needed; leftovers can be stored in the fridge and reheated gently. This recipe is practical if you want a breakfast combining pancakes and cinnamon rolls without making dough.
Ingredients
Pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk (see note)
- 1 tablespoon canola oil
- 1 large egg lightly beaten
Cinnamon Filling
- ¾ cup brown sugar packed
- ½ cup butter melted
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons butter
- 2 ounces cream cheese
- ¾ cup powdered sugar plus more for garnish
- ½ teaspoon vanilla extract
Instructions
Pancakes
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Pour the buttermilk, oil, and egg into the dry ingredients. Then mix just until batter is moistened, a few small lumps are fine. Set aside.
Cinnamon Filling
- In a medium bowl, mix together the butter, brown sugar, and cinnamon until a paste forms. Pour the filling into a Ziploc bag and cut a small hole in the corner of the bag. Set aside in a cool place. (It should have a toothpaste-type consistency.)
Cream Cheese Glaze
- In a small saucepan, heat the butter and cream cheese over medium heat until melted and smooth. Whisk in powdered sugar and vanilla extract. Remove from heat and set aside to cool a bit.
Assembly
- Heat a large skillet over medium-low heat and spray with nonstick spray. You want the heat low so the cinnamon filling doesn't burn.
- Scoop about 3/4 cup of pancake batter onto the skillet.
- When the pancake has started to cook a little, pipe in the cinnamon filling onto the pancake batter in a swirl pattern starting at the center and working your way out.
- When bubbles begin to appear on the surface of the pancake, carefully flip it over with a thin spatula/ Continue to cook until browned on the underside, about 1 to 2 minutes.
- Transfer the pancake to a baking sheet or platter and keep it in a warm oven (200 F) until ready to serve.
- To serve, spoon warm cream cheese glaze over the top of each pancake and sprinkle with powdered sugar if desired.
Notes
- You can substitute buttermilk with sour milk (1 cup milk plus 1 tbsp vinegar, let sit) or plain milk.
- Store extra cream cheese glaze in the fridge; reheat until runny before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 686kcal | 34% |
| Carbohydrates | 81g | 27% |
| Protein | 8g | 16% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 661mg | 28% |
| Potassium | 416mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 1152IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 237mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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