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
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