Cinnamon Roll Pancakes

Cinnamon roll pancakes: a combination of two things that you never knew you needed together. Topped with a light cream cheese icing that brings it full circle.

Cinnamon Roll Pancakes

Cinnamon roll pancakes: a combination of two things that you never knew you needed together. Topped with a light cream cheese icing that brings it full circle.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 people

Equipment

  • Stand or hand mixer

Ingredients
  

Pancake Mix

  • 1 cup flour
  • 2 tbsp sugar
  • 1 egg
  • 2 tbsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup milk
  • 3 tbsp butter

Cinnamon Roll Filling

  • ¼ cup brown sugar
  • 1 tbsp cinnamon
  • ¼ cup unsalted butter melted

Cream Cheese Icing

  • 4 oz cream cheese
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ½ cup Confectioners sugar

Instructions
 

  • To a mixer, combine flour, salt, sugar, baking powder, and baking soda. Once mixed, add in egg, butter, vanilla extract, and milk. Mix until combined, some lumps are okay.
  • In a separate bowl, combine brown sugar, cinnamon, and butter. Allow to cool then add to a piping bag or a zip lock bag with the corner cut off. Set aside.
  • For the icing, add cream cheese and butter to a mixer and allow to cream on medium speed for 2 minutes. Then, add in confectioners sugar and vanilla. Whip until icing is smooth and set aside.
  • To a skillet on medium head, add in 1 tbsp of oil and 1 tbsp of butter. Once melted, add about ½ cup of batter to the pan. Allow to cook until small bubbles begin to emerge.
  • Swirl cinnamon roll mixture on the pancake and then flip. Allow to cook the rest of the way and remove from skillet,
  • Once all pancakes are cooked, drizzle icing on top and lightly dust with cinnamon, Serve immediately

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