Cinnamon Roll Pancakes


I just about fainted when I saw these on a blog I read called Dinners, Dishes, and Desserts.  I mean, cinnamon rolls…and pancakes…combined?!?  How could that be anything but amazing?  And they are amazing.  To make these, you spoon a big swirl of cinnamon filling right onto the pancakes cooking on the griddle, and then you drizzle them with a cream cheese frosting.  These just barely get categorized into “breakfast,” as they are very indulgent, fluffy, and cinnamony sweet.  You must try them.  Just to warn you, they are very messy, but sometimes messy things are the best.

This recipe starts out like any other pancake recipe, with a batter made from eggs, flour, milk, etc.

Pour the pancake batter onto the griddle and drizzle on a brown sugar cinnamon roll sauce.


Cook the pancakes through and drizzle with a cream cheese glaze.

Cinnamon Roll Pancakes

Yield: 6 pancakes

Ingredients:

    For the pancakes:
  • 5 oz all purpose flour (1 cup)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 tbsp vegetable oil
  • 1 egg
  • For the Filling:
  • 5 tbsp butter, melted
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon
  • For the Glaze:
  • 3 tbsp butter
  • 2 oz cream cheese
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Directions:

  1. Whisk to combine the flour, baking powder and salt. In another bowl, whisk to combine the milk, vegetable oil, and egg. Pour the wet ingredients into the dry, and stir until the flour has disappeared, but there are still plenty of lumps.
  2. Make the filling by stirring to combine the melted butter, brown sugar, and cinnamon.
  3. Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and vanilla extract and stir to combine.
  4. Heat up a griddle over medium heat, and if desired, grease the pan with a little bit of butter. Use a 1/4 cup measuring scoop to portion out the pancakes. Once small bubbles start to appear on the surface, spoon over a tablespoon or so of the cinnamon swirl, in an outward circular motion from the center.
  5. Cook for another minute, then flip. Cook for one or two more minutes.
  6. Top the pancakes with the glaze, and enjoy!

Notes

Recipe adapted from Dinners Dishes and Desserts.

http://www.fifteenspatulas.com/cinnamon-roll-pancakes/

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18 comments… add one

Leave a Comment

  • avatar Erin @ Dinners, Dishes and Desserts October 27, 2011, 8:16 am

    Yeah, glad you made them! They are very messy. The filling can go from too running to too thick with very little change in amounts. The first time I made them it was too thick, the second time I didn’t really try to change much and it was too runny. Both times it made a mess of my griddle though, not sure a way around that. And yes the glaze can get a bad color, I assumed that was the vanilla. Maybe clear vanilla would make it more white.

    Reply
    • avatar Joanne October 27, 2011, 10:24 pm

      Glad to know they were messy for you too! The cinnamon swirl was dripping out quite a bit all over the griddle, but sounds like that’s normal! Either way, totally worth it. They are so good!

      Reply
  • avatar thekalechronicles October 27, 2011, 8:39 am

    This looks fun. I’d skip the glaze though — too much sugar — but I like the swirls. I was wondering what it would do to your skillet.

    Reply
  • avatar daisy October 27, 2011, 10:13 am

    Picture perfect pancakes!

    Reply
  • avatar alyssa October 27, 2011, 11:37 am

    I saw Erin’s post too and have been dying to try this one! Your pancakes look heavenly! Great photos

    Reply
  • avatar Rufus' Food and Spirits Guide October 27, 2011, 12:18 pm

    Oh good gracious, look at those!

    Reply
  • avatar deelicioussweets October 27, 2011, 3:17 pm

    Shut. The. Front. Door! These look amazing!

    Reply
  • avatar Caroline October 27, 2011, 7:50 pm

    Couldn’t think of a better combo…cinnamon rolls AND pancakes? Yes please! These look amazing, Joanne. x

    Reply
  • avatar Platanos, Mangoes and Me! October 28, 2011, 5:06 pm

    I died and went to fat heaven…I can’t wait to make these….

    Reply
  • avatar maggie0405 October 29, 2011, 6:09 pm

    These are going to be breakfast tomorrow!!!!

    Reply
    • avatar Joanne October 30, 2011, 12:07 am

      Oh YUM!!! You are in for a treat….a messy but delicious treat! Let me know how you like them!

      Reply
  • avatar Anya October 29, 2011, 7:44 pm

    These look amazing! So fat, but so good. I love your blog!

    Reply
    • avatar Joanne October 30, 2011, 12:08 am

      HAHAHAHAA. Fattening, they are! But sometimes you need food like this!

      Reply
  • avatar jo-lyn December 17, 2011, 11:25 pm

    i sooooo wanna make these!!! :o)

    Reply
  • avatar Kim July 14, 2012, 8:33 pm

    I adjusted your recipe and made these gluten free using my version of Ina Garten’s sour cream pancakes (gluten free all purpose flour from King Arthur plus 1/2 anthem gum) then the remainder of ingredients can be found at foodnetwork.com..i substitute plain greek yogurt for the sour cream…these were so yummy! it was messy to make and mine were not as pretty the first try but it tasted like a coffee roll and my gluten free girls were impressed

    Reply
    • avatar Joanne Ozug July 14, 2012, 11:20 pm

      Kim, that’s so great they turned out well! You sound very savvy about the gluten free stuff, good for you! And yes, they are definitely very, very messy. I forgive them for being so messy because they taste so darned good LOL.

      Reply
  • avatar Kim July 14, 2012, 8:34 pm

    that is xanthem gum not anthem the computer auto corrected me

    Reply
  • avatar Veronica August 31, 2013, 7:55 pm

    These were absolutely amazing and absolutely worth the mess! I will admit I cut some corners for the sake of time — used Bisquick and cream cheese frosting — but oh. my. gosh! Shut the front door cause *ish just got serious! LOL I think your site is my new cookbook!

    Reply

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