Hi Bold Bakers!
Do you love breakfast pastries? How about 2 delicious breakfast foods combined into 1 to make the Ultimate Pancake Creation: Cinnamon Rolls Pancakes!!!
These Cinnamon Roll Pancakes have the soft texture you know and love from a pancake with all the flavors of Cinnamon Rolls. It is 2 for the price of 1.
- Pancake Batter
- 1 Cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Cup milk
- 1 Large egg , lightly beaten
- 1 Tbsp canola or vegetable oil
- CINNAMON FILLING
- 4 Tbsp unsalted butter , just melted (not boiling) (1/2 stick)
- 1/4 Cup + 2 tablespoons packed light brown sugar
- 1/2 Tbsp ground cinnamon
- CREAM CHEESE GLAZE:
- 4 Tbsp unsalted butter (1/2 stick)
- 2 oz - cream cheese , at room temperature
- 3/4 Cup powdered sugar
- 1/2 tsp vanilla extract
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a squeeze bottle, piping bag or a zip baggie. Set it aside at room temperature.
Prepare the glaze: In a microwavable bowl, melt the butter. Whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick pan over medium-heat and brush it with butter.
Use a spoon to scoop the batter to the pan. Let the batter spread out naturally into a circle
When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.
When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
4 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.