Easy Cinnamon Roll Pancakes

Your search for perfect Cinnamon Roll Pancakes is over!! Easy, soft, fluffy, light,They’re like cinnamon rolls meet pancakes.for the perfect way to start your breakfast day.And the thickest pancakes I’ve ever made.
For more Pancake only 3-Ingredient Pancakes .

These are just like what would happen if a cinnamon bun and a pancake fell in love and as a result had warm swirly babies and they’re definitely messy although totally worth it because my first one looked like a cinnamon crime scene and yet the flavor was so good that it made every sticky fingerprint on the stove completely forgivable.

Have you ever tried swirling cinnamon-sugar goo into pancake batter because it’s weirdly therapeutic and at the same time slightly chaotic and my swirl ended up looking more like a lopsided snail but the good news is no one complained.

We topped them with a quick cream cheese glaze and let me tell you it was dangerously good.

Ingredients :

For the Pancake Batter:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract

For the Cinnamon Swirl Filling:

• 1/4 cup melted butter
• 1/3 cup brown sugar light or dark
• 1/2 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 2 tablespoons cream cheese, softened
• 2 tablespoons milk
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract

How to Make Cinnamon Roll Pancakes

Step 1

We’ll start by preparing the cinnamon filling: In a small bowl, mix the melted butter, brown sugar, and cinnamon. Pour the mixture into a plastic bag or piping bag. Set aside to cool slightly until it thickens.

Step 2

Second, prepare the pancake batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the milk, eggs, vanilla, and melted butter. Add the wet ingredients to the dry ingredients and stir well until combined. Don’t overmix; a few lumps are okay.

Step 3

Now let’s prepare the cream cheese sauce: In a small bowl, beat the softened cream cheese until smooth. Add the milk, powdered sugar, and vanilla extract, and beat until you get a smooth, pourable sauce. If it’s too thick, add a little more milk.

Step 4

Let’s start preparing the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter into the skillet. Cut off a small corner of the cinnamon bag, then gently spiral the pancake.

Step 5

Flip and Finish: When bubbles begin to form on the pancake and the edges look set about 2-3 minutes, carefully flip it with a spatula. Cook another 1-2 minutes until golden. The cinnamon swirl may caramelize a littlethis is the tasty part! finally Drizzle and Serve: Place cooked pancakes on a plate and drizzle with the cream cheese glaze. Serve warm and enjoy!

Kitchen Equipment Needed :

To make the Cinnamon Roll Pancakes, you’ll need:

• Mixing bowls 2-3 sizes
• Whisk
• Spoon or spatula
• Griddle or non-stick skillet
• Measuring cups and spoons
• Piping bag or zip-top bag for the swirl
• Small scissors to snip bag
• Ladle or 1/4-cup measuring cup to pour batter

Tips for Making the Best Cinnamon Roll Pancakes

Don’t overmix your batter. It should still be a bit lumpy. Overmixing can make pancakes tough.

Let the cinnamon filling cool slightly before using it it thickens and swirls better that way.

Wipe the pan between batches to remove any burnt cinnamon bits. This keeps your pancakes looking nice.

What to Eat with Cinnamon Roll Pancakes ??

I love eating these pancakes with a cup of hot tea. My husband always has them with coffee, especially for breakfast. My little kids love them with milk or hot cocoa. If it’s hot out or we’re out with our little family, we usually take cold drinks with us, like fruit juice or lemonade, to enjoy with these pancakes.

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