Cinnamon Roll Pancakes for the Weekend

Cinnamon Roll pancakes, all images taken by me.

Hello! Happy Day it is Friday! I like many of you had  busy week and have a very busy day ahead. Thankfully it is supposed to rain this weekend so I can stay inside and do the things I like most.

Last weekend while I was experimenting with a few recipes I cut from magazines or had seen on Pinterest this recipe caught my eye again. I love cinnamon and cinnamon rolls so this seemed the perfect recipe to try.

I found the recipe at Recipe Girl and while I found the idea enticing, I was a bit skeptical that the pancakes would  turn out to taste like a cinnamon roll.

I am more than happy to tell you that I was wrong. These pancakes are moist, full of the spicy taste of cinnamon and the sweet, creamy goodness of the cream cheese frosting, and they taste exactly like a cinnamon roll.

Cinnamon Roll Pancakes

recipe from RECIPE GIRL

CINNAMON FILLING:

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)

1/4 cup + 2 tablespoons packed light brown sugar

1 tablespoon ground cinnamon

CREAM CHEESE GLAZE:

4 tablespoons (1/2 stick) unsalted butter

2-ounces cream cheese, at room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

PANCAKES:

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 large egg, lightly beaten

1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie or a pastry bag and set it aside.

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened. Or prepare a pancake mix. Set aside.

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use a 1/3 cup measuring cup to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle. Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Changes and notes:

I was cooking for one so I only made a half a batch. And I cannot tell a lie, I took the easy way out and used Bisquick to make the pancake batter; I was feeling lazy on a Sunday morning. In the end the 3 pancakes you see here are the only three that I made.

This would not be, in my opinion, a recipe to prepare for a crowd, as it is a little time consuming, and you cannot really make too many pancakes at the same time. Also, because it was my first time making them, I had a few problems. The frosting/glaze stayed very thick, I should have added a bit of milk to thin it out. Second, the cinnamon mixture got VERY thick and I had a hard time squeezing it out of my pastry bag and had to continue to warm it up.

I had no problems with the actual pancake making though, I simply waited for the bubbles, squeezed the filling into a spiral and then  flipped the pancake over. I did lift the corners to see if the pancake was golden then flipped onto a plate and did my best to drizzle with the glaze.

As with many of the recipes here, if you like a sugary breakfast or want to make a special treat for your family, than you are going to love this. If you are making a full size pancake than you probably only want to eat one. I made 3 pancakes the size of a coffee saucer, they are pretty small,  and I could only eat one and a half.

I hope you have a wonderful weekend! If you have any questions about the recipe, follow the link to Recipe Girl,  she has a more descriptive narrative and photos of each process. I only took a million photos of the finished product, I have hard time taking photos while cooking at the stove.

Please come back and let me know if you try this recipe, I would love to know if you are successful or make any changes.

Enjoy your weekend! I hope you enjoy it and have lots of great plans.

All images take by me, Elizabeth at Pine Cones and Acorns.

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