These cinnamon roll pancakes bring all the cozy, sweet flavors of a classic cinnamon roll but in pancake form. Soft, fluffy, with a gooey cinnamon swirl and topped off with rich cream cheese icing, they’re a perfect way to start your day.
Fluffy Cinnamon Roll Pancakes
Ingredients to make this Cinnamon Roll Pancakes
For the Pancakes:
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¾ cup milk
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2 tablespoons white distilled vinegar
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1 cup all-purpose flour
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2 tablespoons white sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 large egg
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2 tablespoons butter, melted
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1 ½ teaspoons vanilla extract
Cinnamon Swirl Filling:
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5 ½ tablespoons packed brown sugar
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¼ cup butter, melted
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1 ½ teaspoons ground cinnamon
Cream Cheese Icing:
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¼ cup butter, softened
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2 ounces cream cheese, room temperature
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¾ cup powdered sugar
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½ teaspoon vanilla extract
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Cooking spray
All purpose flour
Ground cinnamon
Large eggs
Cream cheese
Directions
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Start by mixing the milk and vinegar in a bowl. Let it sit for 5 minutes, it thickens and acts like buttermilk.
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In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl, beat the egg, then stir in the melted butter, vanilla, and your milk mixture.
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Pour the wet ingredients into the dry and mix gently. It’s okay if the batter is a bit lumpy; don’t overdo it.
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For the cinnamon roll swirl, combine brown sugar, melted butter, and cinnamon. Put it in a piping bag or a plastic bag with a tiny corner cut off.
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Heat a skillet over medium heat and spray with cooking spray. Pour about ¼ cup of batter onto the skillet for each pancake. Quickly pipe a cinnamon swirl over the top and use a toothpick or knife to swirl it into the batter a little.
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Cook for 2-3 minutes until bubbles form on top and edges look set, then flip and cook for another 1-2 minutes until golden.
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While you finish the pancakes, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla, and mix until creamy and spreadable.
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Stack your pancakes, drizzle with that cream cheese icing, and enjoy a breakfast that tastes like a cinnamon roll in pancake form.
Prep & Cook Time
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Prep: 10 minutes
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Cook: 15 minutes
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Total: 25 minutes
Nutrition (per serving approx.) about this Cinnamon Roll Pancakes
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Calories: 350
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Fat: 18g
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Carbs: 40g
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Protein: 6g
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Sugar: 18g
FAQ
Q: Can I make the cinnamon roll filling ahead?
A: Yes, just keep it in the fridge and warm it a bit before you use it.
Q: What if I don’t have a piping bag?
A: No worries! A plastic bag with a small corner cut works just fine.
Q: Can I freeze these pancakes?
A: Definitely! Freeze in a container and reheat in the toaster or microwave.
Source: www.allrecipes.com
