Cinnamon Roll Pancakes
User Reviews
4.6
117 reviews
Excellent
Cinnamon Roll Pancakes
Report
Cinnamon Roll Pancakes with a sweet cinnamon swirl and decadent cream cheese glaze are what breakfast dreams are made of!
Share:
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 sour milk if you don't have buttermilk. Mix together 1 cup of milk + 1 tablespoons white vinegar and let sit for a few minutes. OR you can substitute plain milk.
- This recipe makes more cream cheese glaze than we usually use for our pancakes. Store any extra in the fridge and heat in the microwave until runny when you're ready to use it.
Nutrition Information
Show Details
Serving
1pancake
Calories
686kcal
(34%)
Carbohydrates
81g
(27%)
Protein
8g
(16%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
137mg
(46%)
Sodium
661mg
(28%)
Potassium
416mg
(12%)
Fiber
2g
(8%)
Sugar
54g
(108%)
Vitamin A
1152IU
(23%)
Vitamin C
1mg
(1%)
Calcium
237mg
(24%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
117 reviews
Excellent
Other Recipes
You'll Also Love
