The smell of cinnamon rolls and pancakes by themselves are enough to sweep you off of your feet (and into the kitchen). Everyone loves a sugar-and-carb-load in the morning, so you might as well start your all-out cheat day with a warm, sweet and savory stack of bliss. There’s no denying your sweet tooth when it hits you, so hit it back hard with these cinnamon roll pancakes.
They’re just like cinnamon buns: warm, gooey and cinnamon-y. Yet they’re pancakes, so they’re hefty and fluffy, not to mention freshly made from scratch not taken out of the freezer. The cinnamon swirl gives you an instant sugar buzz and the cream cheese glaze gently knocks you into a food coma. This may be a combination of two breakfast foods, but I would be lying if I told you I didn’t eat these for lunch and dinner as well (the same day).
Ideally for brunch, you can make these for your roommates on Sunday when they are way too hungover to function. That boy you’ve been “talking to”? Whip these up in the morning to make him fall in love with you and prove that you are, in fact, wifey material. Hell, make yourself an entire batch because you deserve it.
The recipe says medium difficulty, but that’s a lie. They’re actually impossible to make, because you want to eat everything during every step of the process. Good luck.
Cinnamon Roll Pancakes
- Prep Time:25 minutes
- Cook Time:15 minutes
- Total Time:40 minutes
- Servings:8 4-inch pancakes
- 1 stick butter, split in half
- 6 tablespoon packed light brown sugar
- 1/2 tablespoon ground cinnamon
- 2 oz cream cheese
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup pancake mix
- 3/4 cup milk
- 1 tablespoon oil
- 1 egg
In a small sauce pan, heat one half of the butter over low heat until melted.
Add cream cheese, and whisk until smooth.
Add powdered sugar and vanilla into the pan, and stir. Set pan to the side while you make the pancakes.
#SpoonTip: if the glaze hardens while you make the rest of the recipe, just stir it over low heat until desired consistency.
Melt the second half stick of butter. In a medium bowl, mix the melted butter, brown sugar, and cinnamon. Spoon into a plastic bag.
In a medium bowl, combine the pancake mix, milk, egg and oil. Stir until there are only a few lumps left.
Heat a large, non-stick skillet over medium heat. Add about 1/3 cup of pancake batter.
Once you see bubbles on the top of the pancake, cut a corner of your plastic bag containing the cinnamon-brown sugar mix. Squeeze on a swirl onto the pancake.
Flip the pancake, and let the swirl-side cook for about another 30 seconds to a minute.
#SpoonTip: It might help to eyeball this because you don’t want the swirl to burn. Also, wipe the pan with a paper towel between pancakes.
Once you finish the batter, stack ’em up and drizzle with your cream cheese glaze.