Cinnamon Roll Pancake Recipe

Cinnamon Roll Pancakes combine fluffy pancakes with a gooey cinnamon sugar swirl and sweet cream cheese glaze for the ultimate breakfast treat

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings pancakes

Calories 360kcal

Mix together melted butter, brown sugar and cinnamon. Put filling into a quart size heavy zip baggie and set aside while you make the pancakes.

In a small pan heat the butter on low until melted. Remove from heat and whisk in cream cheese until almost smooth. Sift in the powdered sugar, stir and then add in vanilla extract.

In a large bowl, combine liquid ingredients.
In another bowl, combine dry ingredients and make a well in the middle.
Pour wet ingredients into dry and stir until just combined. It's ok if batter is lumpy. Let batter rest 10 minutes.
Use a large nonstick skillet or electric skillet to cook pancakes. Coat with non stick spray. Preheat to about 350 degrees F.
Scoop batter onto griddle (approx. 1/3 C of batter. Cook over medium low heat.
Snip corner of baggie with cinnamon filling and when pancakes begin to form bubbles, add the filling. Start at center and move outwards. Don't get too close to the outside edge of pancake.
When bubbles on pancake begin to pop flip the pancake. Cook until done.
When you flip right side up you will see that the cinnamon mixture will have formed a crater in your pancake.
Drizzle with cream cheese glaze and enjoy.

Don’t make the cinnamon mixture too far ahead. You want it thick enough to pipe onto the pancake but still soft enough to squeeze easily from the bag. If it gets too thick, warm it slightly.
Use a squeeze bottle or zippered plastic bag. Transfer the cinnamon mixture to a squeeze bottle or a plastic bag with the corner snipped off. This makes it easy to create that cinnamon roll swirl.
Wait before adding the swirl. Pour your pancake batter onto the hot griddle and let it cook until bubbles begin to form before piping on the cinnamon mixture. This helps keep the swirl in place.
Don’t swirl all the way to the edge. Leave a little space around the outside of the pancake so the cinnamon mixture doesn’t run out onto the griddle.
Keep the heat at medium to medium-low. The sugar in the cinnamon swirl can burn more easily than regular pancake batter, so avoid getting your griddle too hot.
Clean the griddle between batches. Some of the cinnamon sugar may escape from the pancakes and caramelize on the griddle. Carefully wipe it away before adding your next batch so it doesn’t burn.
When you flip right side up you will see that the cinnamon mixture will have formed a crater in your pancake. Don't panic, this is how it is supposed to look.