Cinnamon Roll Pancakes

January 24, 2016 § Leave a comment

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There are certain problems that only cinnamon rolls can fix. There’s something about them that’s so comforting and makes the entire place smell heavenly. These dirty chai cinnamon rolls definitely hit the spot but what do you do when you’re craving cinnamon rolls but don’t have the energy or time to make them? Or if you’re stuck at home because Blizzard Jonas is furiously raging outside and you don’t have yeast or refrigerated cinnamon rolls on hand?!Processed with VSCOcam with f2 preset

You combine two breakfast favorites into one and make these cinnamon roll pancakes! You probably already have all of the ingredients that go into these light, fluffy, indulgent pancakes, so what are you waiting for?

These pancakes are so much fun to make with their cinnamon-swirl inside that ensures each bite has a burst of cinnamon-sugary goodness. Cream cheese glaze is an absolutely must for cinnamon rolls so it is no surprise that it brings these pancakes over the top and truly makes them cinnamon roll pancakes.DSC_0944DSC_0948DSC_0963

Cinnamon Roll Pancakes

Yield: 8 four-inch pancakes

Recipe from Recipe Girl

Ingredients:

Cinnamon-Sugar Filling

  • 4 tbsp unsalted butter, melted but not boiling
  • 1/4 cup + 2 tbsp light brown sugar, packed
  • 1/2 tbsp ground cinnamon
  • Pinch of salt

 

Cream Cheese Glaze

  • 4 tbsp unsalted butter
  • 2 tbsp cream cheese, softened
  • 3/4 cup confectioners’ sugar
  • 1/2 tsp pure vanilla extract

 

Pancake Batter

  • 1 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (I used unsweetened vanilla almond milk)
  • 1 large egg
  • 1 tbsp neutral cooking oil (e.g. canola oil, avocado oil)

 

Directions:

Preheat oven to 200°F.

Cinnamon-Sugar Filling

Combine all ingredients in medium bowl. Transfer to quart-sized reclosable plastic bag and set it aside. Butter may separate from other ingredients so occasionally squeeze the bag to bring them back together. Make sure mixture has thickened and slightly solidified before using it in the pancakes, otherwise it will not create a swirl.

Cream Cheese Glaze

In small saucepan, melt butter on low heat. Remove from heat and whisk in cream cheese to incorporate- don’t worry if there are still little flecks of cream cheese left. Sift in confectioners’ sugar and add vanilla. Whisk until fully combined.

Pancake Batter

In medium bowl, whisk together flour, baking powder, and salt. In measuring cup, stir together milk, egg, and oil. Add wet ingredients into dry ingredients and whisk until just combined.

Cooking

Heat nonstick skillet over medium heat and grease with cooking oil spray. When skillet is hot, pour ~ 1/3 cup batter for each pancake and then reduce heat to medium-low. Snip the corner of the bag with cinnamon-sugar filling. When bubbles start to form on the surface of the pancake, make a swirl using the cinnamon-sugar filling by starting from the center of the pancake. Cook for 2-3 minutes, or until more bubbles pop on the surface, bottom side is golden brown, and cinnamon filling has slightly sunk into the pancake.

Using a spatula, gently and quickly flip the pancake over. Cook for another minute, or until the bottom is golden brown. Remove from pan and keep warm in oven while other pancakes are cooked.

Clean skillet with damp paper towel and spray with more cooking oil. Cook remaining pancakes in the same way.

Serve warm with cream cheese glaze drizzled on top.

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