Description
Delight in fluffy Cinnamon Roll Pancakes swirled with a rich cinnamon-sugar butter and topped with a luscious cream cheese glaze. This recipe combines the comforting flavors of classic cinnamon rolls with the ease of pancakes, perfect for a cozy breakfast or brunch serving about four people.
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
- Make the Cinnamon Swirl: In a bowl, combine melted butter, light brown sugar, and ground cinnamon thoroughly. Transfer the mixture into a pastry bag or a zip-top bag prepared for piping.
- Prepare the Cream Cheese Glaze: Using a bowl, beat room temperature butter and cream cheese until smooth and lump-free. Gradually add powdered sugar, vanilla extract, and fine salt while mixing until the glaze is well combined and creamy. Cover with plastic wrap and set aside or refrigerate if making ahead, then bring to room temperature before serving.
- Mix the Pancake Batter: In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, and fine salt. Stir in the melted butter, whole milk, and lightly beaten eggs until just combined, being careful not to overmix to keep pancakes fluffy.
- Cook the Pancakes: Heat a non-stick skillet over medium-low heat and lightly grease it with canola or vegetable oil. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Snip the corner of the pastry or zip-top bag and pipe a swirl of the cinnamon-sugar butter mixture onto the pancakes immediately.
- Finish Cooking Without Flipping: To prevent the sugar from burning, do not flip the pancakes. Instead, reduce the heat to low and cover the skillet with a lid. Allow the pancakes to cook through for about 3 to 5 minutes until set and cooked inside.
- Repeat: Continue the process with remaining batter and cinnamon swirl mixture until all pancakes are cooked.
- Serve: Drizzle the warm pancakes with the cream cheese glaze and serve immediately to enjoy the full cinnamon roll flavor in pancake form.
Notes
- Use whole milk at room temperature to ensure a smooth batter and tender pancakes.
- Do not flip the pancakes after piping the cinnamon swirl to avoid burning the sugar.
- If making the glaze a day ahead, refrigerate and bring to room temperature before serving for best consistency.
- Use a non-stick skillet and light oil to prevent sticking and ensure even cooking.
- The cinnamon swirl can be piped right after pouring batter for a beautiful marbled effect.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg
