Cinnamon Roll Pancakes

Cinnamon Roll Pancakes: Savory Sweet and Satsifying

My family loves cinnamon rolls and I have made them from scratch twice. The one time they were just okay and the other time they were so unbelievably delicious. It only makes sense that they were so good since they were a copy cat of Cinnabon Cinnamon Rolls. Then only problem is they took a long time to prepare. Maybe one of these days I will make them again and post them on my blog.

Cinnamon Roll Pancakes: Savory Sweet and Satsifying

These pancakes taste just like a cinnamon roll with out all of the work and time, plus my family absolutely loved these pancakes. My husband said the glaze tasted just like it came from Cinnabon. 

Cinnamon Roll Pancakes: Savory Sweet and Satsifying

Cinnamon Roll Pancakes
Ingredients:

Cinnamon Filling
4 tablespoons unsalted butter, melted
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Glaze
4 tablespoon unsalted butter
2 ounces reduced fat cream cheese, room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Pancakes
1 cup all purpose flour
2 teaspoon baking powder
1 cup milk
1 egg, lightly beaten
1 tablespoon canola oil

Directions:

Cinnamon Filling
In a medium bowl combine the melted butter, brown sugar and cinnamon. Scoop the filling into plastic bag or piping bag with small/medium sized round tip in place. Set aside to let the filling firm up.

Cream Cheese Glaze
In a small pan, over low heat, melt the butter. Turn of the heat and whisk in the cream cheese until it is completely melted and incorporated. Stir in the powdered sugar and then the vanilla extract. Set aside while cooking the pancakes.

Pancakes
In a medium bowl, whisk together the flour and baking powder. Whisk in the milk, egg and oil just until the flour is incorporated, some small lumps may remain.

Give the filling a quick stir in case the butter has separated. Also if the filling has not firmed up let it sit longer. You want the filling to be thickened, but still squeezable.

Heat a griddle over medium heat and spray with cooking spray. Pour about 1/3 cup of the batter onto the hot griddle and reduce the heat to medium-low. If using a baggie, snip off the corner and squeeze the filling down into the opening. When the pancakes start to form bubbles squeeze the filling onto the pancakes, by starting at the center and forming a swirl (see picture above). Be careful not to get the filling to close the the edge of the pancake. Cook the pancakes for about 2-3 minutes or until the bubbles on top begin to pop and the bottom side is golden brown.

Carefully and quickly flip the pancakes, cooking for an additional 2-3 minutes or until golden brown. Before cooking more pancakes clean off the griddle with a paper towel.

Rewarm the glaze if it has thickened too much and drizzle over the pancakes.

Enjoy!!!


Nutrition Facts

Servings 4- 2 pancakes each

Amount Per Serving

Calories 537

Total Fat

27.7g

Saturated Fat

15g

Polyunsaturated Fat

2.1g

Monounsaturated Fat

8.2g

Trans Fat

0g

Cholesterol

109.7g

Sodium

72.1g

Potassium

420g

Total Carbohydrates

65.4g

Dietary Fiber

1.4g

Sugars

39.2g

Protein

7.3g

Vitamin A 20.9% Vitamin C 1.1%

Calcium 22.8% Iron 12.2%

*Nutritional information will vary depending on the brands you use.


*Adapted from Recipe Girl.

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