Cinnamon Roll Pancakes

Cinnamon roll pancakes are an aromatic sweet treat perfect for a holiday breakfast or brunch, or any special occasion.

Course Breakfast

Cuisine American

Keyword cinnamon roll, pancakes

Prep Time 20

Cook Time 10

Total Time 30

Servings pancakes

Calories 285kcal

In a medium bowl, whisk together the brown sugar and cinnamon.
Pour in the melted butter and stir to combine.
Transfer the mixture to a plastic squeeze bottle, piping bag, or resealable bag. Set aside.

Beat together the cream cheese, confectioner’s sugar and vanilla extract until smooth.
Add the milk 1 tablespoon at a time until you reach the desired consistency. Set aside.

Add the flour, sugar, baking powder and salt to large mixing bowl and whisk together.
Add the egg, milk and oil to the dry ingredients and whisk until well combined.
Heat the griddle and spray it with cooking spray.
Scoop the pancake batter onto the hot griddle, immediately swirl the cinnamon filling onto each pancake.
Cook 4-5 minutes or until the top is bubbly and they are golden brown on the bottom.
Flip and cook on other side for 2-3 minutes or until golden brown.
Remove the pancakes from the griddle and keep warm while repeating with the remaining pancake batter.
When all of the pancakes are done, assemble them by stacking 2-3 pancakes, then spoon or drizzle the tops with the glaze.
Serve immediately.
Store leftovers in the refrigerator.

Clear Vanilla Extract - using clear is best if you want the glaze to be white. You can also use regular vanilla extract.