Cinnamon Roll Pancakes

I already have a cinnamon roll pancake recipe that you can find here. But decided to make this one for several reasons. The main reason being the recipe said quick. The recipe I already have is not hard, but it takes a bit of time. Also this recipe makes a bigger batch so I do not have to worry about doubling the recipe I currently use. Lastly, this recipe uses buttermilk instead of regular milk like the other recipe.

Unfortunately, I would not say this recipe is quick. Like my other recipe it is not hard, but does take more time and more work than most pancake recipes. But thankfully, it is delicious and makes plenty of pancakes, which gives me leftovers to enjoy on another day.

Cinnamon Roll Pancakes

Ingredients:

Cinnamon Filling

• 5 tablespoons unsalted butter, melted
• 2/3 cup packed light brown sugar
• 1 tablespoon ground cinnamon

Cream Cheese Glaze

• 1/4 cup unsalted butter
• 2 ounces reduced fat cream cheese, room temperature
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon milk

Pancakes

• 3 cups all purpose flour
• 1/4 cup granulated sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3 1/2 cups buttermilk
• 3 eggs, lightly beaten
• 1/3 cup unsalted butter, melted
• 1 1/2 teaspoons vanilla extract

Directions:

Cinnamon Filling

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

Cream Cheese Glaze

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

Pancakes

1. In a large bowl, whisk together the flour, baking powder, baking soda and cinnamon.
2. In medium bowl whisk the milk, eggs, melted butter and vanilla until well combined.
3. Pour the wet ingredients into the dry and stir jut until incorporated. Let stand for 10 minutes.
4. 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.
5. Heat a griddle over medium heat and spray with cooking spray.
6. Pour about 1/3 cup of the batter onto the hot griddle and reduce the heat to medium-low.
7. If using a baggie, snip off the corner and squeeze the filling down into the opening.
8. When the pancakes start to form bubbles squeeze the filling onto the pancakes, by starting at the center and forming a swirl. Be careful not to get the filling to close the the edge of the pancake.
9. Cook the pancakes for about 2-3 minutes or until the bubbles on top begin to pop and the bottom side is golden brown.
10. Carefully and quickly flip the pancakes, cooking for an additional 2-3 minutes or until golden brown.
11. Before cooking more pancakes clean off the griddle with a paper towel.
12. Rewarm the glaze if it has thickened too much and drizzle over the pancakes.

Enjoy!!!

Notes:

If your cinnamon mixture gets too thick place in a bowl of warm water to soften.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 382
Total Fat		16.3g
Saturated Fat		9.7g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		1.9g
Cholesterol		87.7mg
Sodium		414.4mg
Total Carbohydrates		50.9g
Dietary Fiber		0.8g
Sugars		26.8g
Protein		8.3g
Calcium		16.7%
Iron		2%
Potassium		109.4mg
Vitamin A		5.9%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Yummy and Full.