Name: Cinnamon Roll Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup Flour (Can use gluten-free flour blend); 2 teaspoons Baking Powder (Ensure freshness for best rise); 1/4 teaspoon Salt (Sea salt can be used for flavor); 1 cup Milk (Any non-dairy milk works well); 1 large Egg (A flax egg can substitute for vegan); 2 tablespoons Vegetable Oil (Melted butter can be used for flavor); 2 tablespoons Melted Butter; 1/4 cup Brown Sugar (Light or dark brown sugar can be used); 1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth); 4 ounces Cream Cheese (Mascarpone can be a delightful alternative); 1 cup Powdered Sugar (Adjust for preferred sweetness); 1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor); 2 tablespoons Melted Butter

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Introduction

Cinnamon roll pancakes combine the best of two beloved breakfasts into one delightful dish. Fluffy pancakes swirl with sweet cinnamon filling and are topped with a luscious cream cheese glaze. This recipe is perfect for a cozy weekend morning treat.

The image shows two white plates on a white marbled surface. The plate at the back holds a single pancake with a dark brown cinnamon swirl pattern on its golden-brown surface; this plate also has a bright red sliced strawberry on the side. In the front, a white triangular plate has two golden-brown pancakes stacked with creamy white icing drizzled thickly on top in a random pattern, and a similar sliced strawberry on the side. To the left, there is a white cup filled with a light brown beverage, next to two cinnamon sticks resting on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Flour (Can use gluten-free flour blend)
2 teaspoons Baking Powder (Ensure freshness for best rise)
1/4 teaspoon Salt (Sea salt can be used for flavor)
1 cup Milk (Any non-dairy milk works well)
1 large Egg (A flax egg can substitute for vegan)
2 tablespoons Vegetable Oil (Melted butter can be used for flavor)
2 tablespoons Melted Butter (Vegetable oil can be a substitute)
1/4 cup Brown Sugar (Light or dark brown sugar can be used)
1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth)
4 ounces Cream Cheese (Mascarpone can be a delightful alternative)
1 cup Powdered Sugar (Adjust for preferred sweetness)
1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor)
2 tablespoons Melted Butter

Instructions

Step 1: Prepare the cinnamon filling by mixing melted butter, brown sugar, and cinnamon in a bowl until well combined. Transfer this mixture to a ziplock bag and let it thicken for 10-15 minutes while you prepare the batter.
Step 2: In a separate bowl, whisk together flour, baking powder, and salt. Add milk, vegetable oil, and beaten egg, stirring gently until just combined; avoid overmixing.
Step 3: Make the cream cheese glaze by heating cream cheese and melted butter in a microwave-safe bowl until warm. Whisk until smooth, then stir in powdered sugar and vanilla extract until fully blended.
Step 4: Preheat a skillet over low heat. Pour ½ cup pancake batter onto the skillet. Using the ziplock bag, pipe the cinnamon filling into a swirl on top of the batter.
Step 5: Cook until bubbles form on the surface and edges look set, then carefully flip the pancake and cook the other side until golden and cooked through.
Step 6: Stack the pancakes and generously drizzle or spoon the cream cheese glaze over the top. Optionally, sprinkle with powdered sugar or chopped nuts before serving.

Tips & Variations

For extra warmth, add a pinch of nutmeg to the cinnamon filling.
Use mascarpone instead of cream cheese for a richer glaze.
Gluten-free flour blends work well to make this recipe gluten-free.
Substitute the egg with a flax egg to make the recipe vegan friendly.
Serve with fresh fruit or a drizzle of maple syrup for added flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on a skillet to keep them soft. The cream cheese glaze is best added fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

A stack of six thick pancakes sits in the center of a white plate on a white marbled surface. Each pancake is golden-brown with a slightly rough texture and small air holes visible on the edges, giving them a fluffy look. White creamy syrup is being poured in a spiral pattern over the top pancake, dripping down the sides and pooling slightly on the plate. In the background, there is a two-toned brown mug with a handle, blurred softly, adding depth to the scene. The image is sharp and bright, captured with natural lighting, emphasizing the pancakes' warm colors and the syrup’s smooth flow. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cinnamon filling ahead of time?

Yes, the cinnamon filling can be mixed and refrigerated for up to 3 days. Allow it to come to room temperature before piping onto the batter.

What can I use instead of cream cheese for the glaze?

You can use mascarpone cheese for a richer taste or make a simple vanilla icing with powdered sugar, milk, and vanilla extract for a different but delicious topping.