Description
Delight in fluffy cinnamon roll pancakes featuring a rich cinnamon swirl and a luscious cream cheese glaze. This recipe combines the comforting flavors of a cinnamon roll with the ease and fun of making pancakes, perfect for a decadent breakfast or brunch treat.
Ingredients
Scale
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Prepare the cinnamon swirl: In a bowl, thoroughly combine melted butter, light brown sugar, and ground cinnamon until smooth. Transfer the mixture into a pastry bag or a zip-top bag, ready for piping onto the pancakes.
- Make the cream cheese glaze: In another bowl, beat together the room temperature butter and cream cheese until smooth and lump-free. Gradually add powdered sugar, vanilla extract, and salt, mixing well until fully incorporated. Cover with plastic wrap and set aside. If making in advance, refrigerate and bring to room temperature before serving.
- Mix the pancake batter: In a large bowl, combine all-purpose flour, baking powder, granulated sugar, and salt. Stir in melted butter, whole milk, and lightly beaten eggs until you have a smooth batter.
- Heat the pan and cook pancakes: Preheat a non-stick skillet over medium-low heat and lightly grease with canola or vegetable oil. Pour 1/4 cup of batter onto the skillet for each pancake.
- Add the cinnamon swirl: Snip the corner of the pastry or zip-top bag and pipe the cinnamon-sugar butter swirl onto each uncooked pancake. Lower the heat to low to prevent burning the sugar.
- Cook pancakes thoroughly: Cover the skillet with a lid and cook the pancakes gently for about 3 to 5 minutes without flipping, allowing them to cook through while the cinnamon swirl caramelizes without burning.
- Repeat and serve: Continue the process with the remaining batter and cinnamon swirl. Once all pancakes are cooked, drizzle generously with cream cheese glaze. Serve warm and enjoy your cinnamon roll pancakes!
Notes
- Use room temperature ingredients to help the batter mix more smoothly and cook evenly.
- If you don’t have a pastry bag, use a zip-top bag with a small corner cut to pipe the cinnamon swirl.
- Cooking with a lid on helps cook the pancakes thoroughly without flipping, preserving the cinnamon swirl design.
- You can substitute whole milk with any milk alternative of your choice, but it may slightly alter the texture.
- Prepare the cream cheese glaze a day ahead and refrigerate for enhanced flavor; bring it to room temperature before serving for easy drizzling.
- Use medium-low to low heat to avoid burning the cinnamon sugar while ensuring the pancakes cook completely.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: twenty-seven g
- Sodium: 320 mg
- Fat: twenty-one g
- Saturated Fat: thirteen g
- Unsaturated Fat: seven g
- Trans Fat: 0 g
- Carbohydrates: fifty-two g
- Fiber: 2 g
- Protein: seven g
- Cholesterol: 110 mg
