cinnamon roll pancakes -don't these look good!
I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake.
And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.
You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast. Or certainly no more than two ;)
See, just like a cinnamon roll. Love this. I can eat this pancake just as you see it, but you really need to add the glaze to get the full cinnamon roll-effect. Read on…
Oh yeah. A warmed cream cheese glaze drizzled on top really completes this pancake. No syrup needed. Let me say that again: No. Syrup. Needed.
There you have it: Cinnamon Roll Pancakes . With lots of ooey, gooey cream cheese glaze drizzled on top. Do yourself a favor and treat yourself to a pancake today. Go get ‘em. These babies are just like eating a cinnamon roll, which is a perfectly okay… once in a while, right? I mean, it’s not like I put chocolate chip cookie dough in them or anything. Hmmmm.
Yield: Eight 4-inch pancakes
Prep Time: 25 min
Cook Time: 10 min
An absolutely decadent morning treat...
* NOTE: This recipe has been revised (2/18/12) from its original publication. I've tried the current version many times with great success. Just follow all the tips and you'll get it right! Ingredients:
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 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