Cinnamon Roll Pancakes are cinnamon rolls and pancakes, combined! Fluffy, soft pancakes with a cinnamon swirl filling and a cream cheese glaze on top. So fun for breakfast or brunch!
|All purpose flour||5 Ounce|
|Baking powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|For the filling|
|Butter||4 Tablespoon , melt|
|Brown sugar||1/2 Cup (8 tbs)|
|Ground cinnamon||2 Teaspoon|
|For the glaze|
|Cream cheese||2 Ounce|
|Powdered sugar||3/4 Cup (12 tbs)|
Whisk to combine the flour, sugar, baking powder and salt. In another bowl, whisk to combine the milk, vegetable oil, and egg. Pour the wet ingredients into the dry, and stir until the flour has disappeared, but there are still plenty of lumps.
Make the filling by stirring to combine the melted butter, brown sugar, and cinnamon. For easy dispensing, place into a squeeze bottle.
Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and stir to combine.
Heat up a nonstick griddle over medium heat, and grease the pan with a little bit of butter or oil, if desired.
Use a 1/4 cup measuring scoop to portion out the pancakes, and cook for a couple minutes.
Once small bubbles start to appear on the surface, spoon over a tablespoon or so of the cinnamon swirl, in an outward circular motion from the center.
Cook for another minute, then flip. Cook for two more minutes.
Top the pancakes with the glaze, and enjoy!