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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes
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Hold onto your hats, I have a killer fabulous recipe to share with you all today, my friends! Think…cinnamon roll-meets pancake-meets heavenly cream cheese glaze for a killer, over the top, caramelized pancake of wonder. They are seriously so good! They would make a fantastic lazy morning breakfast. Or late night treat, or after dinner dessert, or middle of the afternoon sugar emergency, seriously.

This weekend my family and I are looking forward to watching LDS General Conference  (in our jammies, right in the comfort of our own living room! #bliss, am I right or what?) I love this time of year and the opportunity it gives us to hear from our wonderful church leaders.  Want to learn more about conference? Click HERE. Also, here are a couple of links to some of my favorite talks from last conference.  Last Door, Forth Floor by President Dieter F. Uchtdorf and The Master Healer by Carole M. Stevens. I know many of you will be watching conference this weekend, so I thought this would be a good time to share this fun breakfast recipe with you all.  I bet your family will love it, I know mine sure did. Scroll to the bottom of the post for more great breakfast recipes.

Hope some of you get a chance to try it!

Let’s do it!

1. To make the cinnamon filling, place a ziploc bag (I used the quart size) into a glass or mug. Fold the edges over the side.
2. Into a large glass measuring cup place 1/2 C melted butter, 1/2 C + 4 Tb brown sugar and 1 Tb cinnamon. Stir well to combine, then pour into the prepared mug. Set aside.

3. To make the cream cheese glaze, grab a medium sized sauce pan and place 1/2 C butter and 4 ounces cream cheese. Melt them together, stirring frequently. It will look a little clumpy at first, don’t worry. 🙂 Add 1 1/2 C powdered sugar and 1 tsp vanilla.

Whisk until nice and smooth. Set aside.

4. To make the pancake batter, whisk together 2 C flour, 4 tsp baking powder and 1 tsp salt. In a separate bowl whisk together 2 eggs, 2 C milk and 2 Tb oil.
5. Add the wet ingredients to the dry and stir until almost completely combined. Leave a few clumps in the batter.
6. Heat a large griddle up over medium high heat. Spray with cooking spray and scoop about 1/3 C of batter onto the griddle for each pancake. Allow them to cook one side and wait for bubbles to form.

7. Grab the bag you filled with the cinnamon/butter mixture and twist the top, pinching it with your fingers. Hold it with the sharp tip pointing to the ceiling and snip a tiny hole into it. Make sure that the butter and sugar is well mixed. I had some butter spill out onto the griddle that wasn’t quite incorporated into the sugar (which actually enhanced the flavor on the griddle, not such a bad thing!), but beware.

7. Swirl the cinnamon mixture onto each pancake.

Yum!

8. Carefully turn the pancakes over and allow them to cook on the cinnamon swirl side. MMMMMM, caramelized cinnamon sugar…so good!

9. Stack them up…

10. Drizzle with the Cream Cheese Glaze…

…and enjoy!

Cinnamon Roll Pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 12 pancakes

Ingredients

CINNAMON SWIRL:
1/2 C butter, melted
1/2 C + 4 Tb brown sugar
1 Tb cinnamon
CREAM CHEESE GLAZE:
1/2 C butter
4 ounces cream cheese
1 1/2 C powdered sugar
1 tsp vanilla
PANCAKES:
2 C flour
4 tsp baking powder
1 tsp salt
2 eggs
2 C milk
2 Tb oil

Instructions

1. To make the cinnamon filling, place a ziploc bag (I used the quart size) into a glass or mug. Fold the edges over the side.
2. Into a large glass measuring cup place 1/2 C melted butter, 1/2 C + 4 Tb brown sugar and 1 Tb cinnamon. Stir well to combine, then pour into the prepared mug. Set aside.
3. To make the cream cheese glaze, grab a medium sized sauce pan and place 1/2 C butter and 4 ounces cream cheese. Melt them together, stirring frequently. It will look a little clumpy at first, don't worry. 🙂 Add 1 1/2 C powdered sugar and 1 tsp vanilla.
Whisk until nice and smooth. Set aside.
4. To make the pancake batter, whisk together 2 C flour, 4 tsp baking powder and 1 tsp salt. In a separate bowl whisk together 2 eggs, 2 C milk and 2 Tb oil.
5. Add the wet ingredients to the dry and stir until almost completely combined. Leave a few clumps in the batter.
6. Heat a large griddle up over medium high heat. Spray with cooking spray and scoop about 1/3 C of batter onto the griddle for each pancake. Allow them to cook one side and wait for bubbles to form.
7. Grab the bag you filled with the cinnamon/butter mixture and twist the top, pinching it with your fingers. Hold it with the sharp tip pointing to the ceiling and snip a tiny hole into it. Make sure that the butter and sugar is well mixed. I had some butter spill out onto the griddle that wasn't quite incorporated into the sugar (which actually enhanced the flavor on the griddle, not such a bad thing!), but beware. Swirl the cinnamon mixture onto each pancake.
8. Carefully turn the pancakes over and allow them to cook on the cinnamon swirl side.
9. Stack them up.
10. Drizzle with the Cream Cheese Glaze...
http://jamiecooksitup.net/2017/03/cinnamon-roll-pancakes/

Recipe from Recipe Girl 

 

Talk about a sugar rush! Hope you love them!

Here are a few more of my breakfast favorites…

Biscuits and Gravy Casserole 

Berries and Cream Crepes 

Blueberry Almond Coffee Cake

Ham and Cheese Quiche 



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One Comment

  1. 1
    April 3, 2017 at 9:00 pm

    Wow!! i love Cinnamon

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