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Name: Cinnamon Roll Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 cups All purpose flour; 8 teaspoons Baking powder; 2 teaspoons Salt; 4 cups Milk; 4 tablespoons Vegetable oil; 4 Eggs Large; 1 cup Butter melted; 1 1/2 cups Brown sugar packed; 2 tablespoons Ground Cinnamon; 1/2 cup Butter; 4 ounces Cream cheese; 1 1/2 cups Powdered sugar; 1 teaspoon Vanilla extract

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INGREDIENTS

Pancakes:
4 cups All purpose flour
8 teaspoons Baking powder
2 teaspoons Salt
4 cups Milk
4 tablespoons Vegetable oil
4 Eggs ; Large
Cinnamon Filling:
1 cup Butter ; melted
1 1/2 cups Brown sugar ; packed
2 tablespoons Ground Cinnamon
Cream Cheese Glaze:
1/2 cup Butter
4 ounces Cream cheese
1 1/2 cups Powdered sugar
1 teaspoon Vanilla extract

INSTRUCTIONS

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325(F) degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:

In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

NOTES

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Cinnamon Roll Pancakes

Pancakes:
4 cups All purpose flour
8 teaspoons Baking powder
2 teaspoons Salt
4 cups Milk
4 tablespoons Vegetable oil
4 Eggs Large
 Cinnamon Filling:
1 cup Butter melted
1 1/2 cups Brown sugar packed
2 tablespoons Ground Cinnamon
 Cream Cheese Glaze:
1/2 cup Butter
4 ounces Cream cheese
1 1/2 cups Powdered sugar
1 teaspoon Vanilla extract

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
Heat your griddle to exactly 325(F) degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn. 
Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Person (877g)
Recipe Makes: 4 Servings

Calories: 2127
Calories from Fat: 811 (38%)

Amt Per Serving		% DV

	Total Fat 90.1g	120 %
	Saturated Fat 54.1g	271 %
	Monounsaturated Fat 23.9g
	Polyunsanturated Fat 4.4g
Cholesterol 462.7mg		142 %
Sodium 18131.2mg		625 %
Potassium 895.9mg		24 %
Total Carbohydrate 329.2g		97 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 323.5g
Protein 30.3g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2127

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REVIEWS

Erincpeters

I thought these were quite good. Unlike the previous reviewer, I didn't find the pancakes to be too rubbery at all. I also didn't have much of a problem with the sugar burning. I did feel that there was way too much butter called for in both the filling and the glaze. I only used half of what was called for in the filling, and it still was running off the top of the pancakes in abundance. Next time I will further reduce the butter in the filling, and also in the glaze. Otherwise, this was a special comfort food treat for my sick kids and they really enjoyed it.

TrueSpectre

Here's the thing: I'm a decent cook. Mixing up this recipe, I had a feeling there was going to be a problem. Ratios seemed off and there was a TON of baking powder and butter being used. I should have listened to those nagging doubts. Problem 1: the important part of the recipe is pretty much unusable: the batter. I'm not sure how the author got pancakes like those in the image using this recipe. They turned out FLAT, rubbery and gross. Waiting for this batter to bubble as you typically would will result in burned chewy flatbread rather than pancakes, because this stuff doesn't bubble at ALL. Ever. My solution: emergency box pancake mix tonight, different scratch-made batter mix if I have the ingredients on hand. Buttermilk pancakes would pair awesome with this taste! Problem 2: the author says to keep the griddle temp low, to avoid burning the cinnamon. All well and good, but the REAL issue isn't the burning cinnamon, but burning sugar (especially as you flip more and more of these suckers in the same pan). What the author says is true: the cinnamon (AND sugar) melt out, leaving craters in the pancake. Problem is that this spilled mixture builds up in your pan, leaving a smokey, sticky mess pretty quickly - think trying to make caramel in a too-hot pan without stirring - doesn't work at all. Makes the following pancakes taste liked burned sugar too. Ick. My solution: fill just the center of the pancake (to avoid spilling over the edge) and pouring a bit more batter over the top of the cinnamon filling once swirled on and before flipping. Not a perfect solution, but seems to minimize the spillage onto the pan. Overall, a good taste if you can avoid the rather giant pitfalls, but I'm not sure I'd try it again - I'd probably just make good old cinnamon rolls.

bannigra

Okay so I tried this and it did not turn out at all like the picture but it was reeeeeeally gooooood!!!

perelandra

Family called it the best breakfast ever on the first try. Pretty to look at and easy to make once you've practiced dispensing the cinnamon mixture a few times.

cjcanfield410

This is sooo good. Whole family loves this recipe.

Bonjecord

Keeper!!!!!

10y

marie0717

10y

cjcanfield410

10y

cjcanfield410

Amazing!!!! Whole family loved it.

10y

tcann

So good! Thank you! I don't know how I could make these any better.

10y

Cinnamon Roll Pancakes

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

What to make this weekend

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