Pancakes made from cinnamon roll bliss in every bite!
Imagine waking up to one bite of cinnamon, pancake fluffiness, and gooey sweetness from cream cheese icing. These Cinnamon Roll Pancakes create one incredibly sweet and comfortable meal from your favorite breakfast classics.
Perfect for weekend breakfast, holidays, or when you just want to treat yourself, these pancakes offer all the tastes of a traditional cinnamon roll without the protracted wait!
Why You Will Love This Recipe
Light and airy pancakes flavored with fragrant cinnamon swirls are fluffy and soft.
No Yeast, No Waiting: In under thirty minutes, have all the cinnamon roll taste.
Perfect for special mornings; excellent for brunch, holidays, or a decadent weekend breakfast.
That creamy cheese drizzle! Every mouthful deserves a little additional sweetness.
Materials You Will Need
Regarding Pancakes:
One cup whole-purpose flour
Two tablespoons sweets
One teaspoon of baking powder
One half teaspoon salt; one cup milk
one huge egg
Two teaspoons melted butter
For the filling from cinnamon:
One half a cup brown sugar
One tablespoon cinnamon.
For the drizzle of cream cheese:
One half a cup softened cream cheese
One fourth cup of powdered sugar
One tablespoon milk
Add-ins optional for more flavor:
One teaspoon vanilla extract accentuates the warm, sweet tones.
One fourth teaspoon nutmeg gives the cinnamon swirl dimension.
Chopped pecans will give every mouthful a wonderful crunch.
Drizzle of maple syrup for additional luxury!
Making Cinnamon Roll Pancakes: How to
- Combine the dry components.
Whisk thoroughly in a big bowl:
flour
Sugar:
powder used in baking:
Sodium
- Including the Wet Components
Add the milk, egg, and melted butter.
Stirring till barely mixed—do not overmix!
For light and fluffy pancakes, the batter should be lumpy.
- Create the cinnamon filling.
In a small bowl, toss together:
Sugar brown brown
Cinnamon
To create a swirl look, toss the cinnamon filling with one tablespoon melted butter then transfer it to a zip-top bag or piping bag with the corner cut off.
- Cook the pan heated.
Turn a non-stick skillet or griddle medium heat.
Drizzle lightly butter or cooking spray on greens.
- Create the Pancakes.
Load the skillet with one-fourth cup of batter.
Top with a scoop of cinnamon filling (or pipe a swirl for a consistent layout).
Cook for two to three minutes, until surface bubbles develop.
Flip and fry till golden brown, 1 to 2 minutes more.
Keep the pancakes warm in a 200°F oven while you make the remainder.
- Create the drizzle with the cream cheese.
Whisk everything in a bowl:
soften cream cheese
Ground sugar
Milk
Whirl till smooth and pourable.
If it is too thick, gradually add a small splash of milk until the required consistency is acquired.
- Present and Drizzle!
Arange the warm pancakes on a platter.
Drizzle with cream cheese frosting.
If you want more maple syrup or cinnamon sugar, add either.
Taste the magic loaded with cinnamon in every morsel!
Advice for the Perfect Cinnamon Roll Pancakes
Avoid overmixing the batter; airy pancakes result from a lumpy mixture!
The Cinnamon Swirl calls for ideal, even spirals using a Piping Bag.
Cook on medium heat to prevent scorching of the pancakes before cooked through.
Let the batter rest for five minutes to help the pancakes to be especially fluffy!