Description
Delight in fluffy cinnamon roll pancakes swirled with a rich cinnamon-sugar butter and topped with a smooth cream cheese glaze. This recipe combines the best of breakfast favorites into one indulgent treat that’s perfect for a cozy morning.
Ingredients
Scale
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Prepare the cinnamon swirl: In a bowl, combine melted butter, brown sugar, and ground cinnamon until thoroughly mixed. Transfer this mixture into a pastry bag or a zip-top bag and set aside.
- Make the cream cheese glaze: In another bowl, beat the room temperature butter and cream cheese together until smooth and lump-free. Gradually add powdered sugar, vanilla extract, and fine salt, beating until well combined. Cover with plastic wrap and set aside. If making ahead, refrigerate and bring to room temperature before serving.
- Mix the pancake batter: In a large bowl, whisk together the flour, baking powder, granulated sugar, and fine salt. Stir in the melted butter, whole milk, and lightly beaten eggs until just combined.
- Cook the pancakes: Heat a non-stick skillet over medium-low heat and lightly grease it with canola or vegetable oil. Pour 1/4 cup of batter onto the skillet. Snip the corner of the cinnamon swirl bag and pipe the swirl onto the pancake surface.
- Cook through without flipping: Reduce heat to low immediately after piping the cinnamon swirl. Cover the pan with a lid to allow the pancakes to cook thoroughly without burning the sugar. Cook each pancake for 3 to 5 minutes on low heat, until fully cooked through.
- Repeat cooking: Repeat the process for the remaining batter, piping the cinnamon swirl and cooking covered on low heat.
- Serve: Drizzle the warm pancakes generously with the cream cheese glaze. Serve immediately and enjoy your cinnamon roll pancakes warm.
Notes
- Use a plastic bag with a small snipped corner as a DIY piping bag for the cinnamon swirl if you don’t have a pastry bag.
- Covering the pan is key to cooking the pancakes through without flipping and burning the cinnamon sugar swirl.
- If preparing the cream cheese glaze a day ahead, refrigerate it and bring it to room temperature before serving for easy drizzling.
- Ensure all wet ingredients like milk and eggs are at room temperature for fluffy pancakes.
- Use canola or vegetable oil to grease the pan instead of butter to prevent burning.
