Description
Fluffy Cinnamon Roll Pancakes featuring a delicious cinnamon swirl and topped with a creamy cream cheese glaze. This delightful breakfast treat combines the flavors of classic cinnamon rolls with the ease of pancakes, perfect for a cozy morning.
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 cinnamon swirl: In a bowl, combine the melted butter, packed light brown sugar, and ground cinnamon until thoroughly mixed. Transfer the mixture into a pastry bag or a zip-top bag for piping.
- Make the cream cheese glaze: In a separate bowl, beat the room temperature butter and cream cheese until smooth and free of lumps. Gradually add powdered sugar, vanilla extract, and fine salt, mixing well to combine. Cover with plastic wrap and set aside. Refrigerate if making a day ahead; bring to room temperature before serving.
- Mix pancake batter: In a large bowl, combine all-purpose flour, baking powder, granulated sugar, and fine salt. Stir in melted butter, whole milk, and lightly beaten eggs until just combined, careful not to overmix.
- Cook pancakes with cinnamon swirl: Heat 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 to form each pancake. Snip the corner of the cinnamon swirl bag and pipe the cinnamon-sugar butter mixture onto the uncooked surface of the pancakes in a swirl pattern. Without flipping to avoid burning the sugar, reduce heat to low and cover the skillet with a lid to cook the pancakes thoroughly, about 3 to 5 minutes per pancake.
- Repeat and serve: Continue the cooking process with the remaining batter and cinnamon swirl. Once cooked, drizzle the warm pancakes generously with the prepared cream cheese glaze. Serve immediately and enjoy your cinnamon roll pancakes warm.
Notes
- Using a lower heat and covering the pan helps cook the pancakes evenly without burning the cinnamon sugar swirl.
- Room temperature ingredients ensure a smooth batter and better texture for pancakes and glaze.
- Substitute milk with a non-dairy alternative for a lactose-free version, and use a vegan butter and cream cheese substitute to make it vegan-friendly.
- The cinnamon swirl can be prepared ahead and refrigerated in the piping bag to save time.
- Don’t overmix the batter; it’s okay if it’s slightly lumpy to keep pancakes fluffy.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 310 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg
