Monday, July 25, 2011

Cinnamon Roll Pancakes

One of my all time things to make for my family on special holidays and weekends are pancakes. My recipe book is chock full of delicious pancake recipes. Check out these links to some of my favorite pancake recipes: Apple Wheat Pancakes with  a Buttery Cream syrup,  Gingerbread Pancakes and Apple Pecan Pancakes. These recipes are staples at my home around the holidays. I recently came across another delicious recipe online that I couldn't pass up trying- Cinnamon Roll Pancakes. Cinnamon rolls are one of my husbands favorite treats and I knew that he would be a fan of these delicious pancakes. Sure enough this recipe didn't disappoint! The Sugar Cinnamon swirled throughout these pancakes is to die for, along with the buttery cream cheese syrup drizzled over top makes for a delicious breakfast time treat! Enjoy!

Cinnamon Roll Pancakes
recipe adapted from

1 c. Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 c. Milk
1 T. Canola Oil
1 Large egg, beaten

Cinnamon Filling:
1/2 c. butter, melted
3/4 c. brown sugar, packed
1 T. Ground Cinnamon

Cream Cheese Glaze:
4 T. Butter
2 ounces Cream Cheese
3/4 c. powdered sugar
1/2 t. vanilla extract


1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine.)

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat a Large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 c. batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon/drizzle warmed glaze onto the top of each pancake.


Ashlee, The Culinary Queen


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