Cinnamon Roll Pancakes
User Reviews
4.8
36 reviews
Excellent
Cinnamon Roll Pancakes
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My Cinnamon Roll Pancakes Recipe brings fluffy pancakes, cinnamon swirls, and cream cheese glaze—ultimate breakfast flavor in less time.
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Ingredients
- ½ cup (3 oz/85 g) dark brown sugar, lump free
- ¼ cup (2 oz/57 g) cream cheese, at room temperature
- 1 cup (5 oz/142 g) all-purpose flour
- ¼ cup (1 ¼ oz/35 g) chopped pecans, toasted
- ¼ cup (2 oz/57 g) Butter, melted
- ¼ cup (2 oz/57 g) Butter, melted
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ cup (3 oz/85 g) Powdered sugar, sifted
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup (8 fl oz/240 ml) whole milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons (1 oz/28 g) butter, melted
Notes
- If you don’t have a piping bag for the cinnamon filling, you can also use a squeeze bottle or a ziplock bag with a small corner snipped off.
- When mixing the batter, take care not to over mix which will toughen the pancakes. The batter should have a few small lumps remaining.
- Take care not to over mixi the cinnamon filling as it can separate easily when mixed too much.
- When cooking the pancakes, keep the heat on low to medium-low or the outside of the pancakes can burn before the inside is set.
- This recipe does not need to be served with syrup because the filling and glaze add plenty of sweetness. If you would rather serve these with syrup, just leave off the glaze.
- For more festive pancake ideas, try our Pumpkin Pancakes or our Chocolate Pancakes!
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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