Cinnamon Roll Pancakes with Cream Cheese Icing

Cinnamon Roll Pancakes with Cream Cheese Icing

Cinnamon Roll Pancakes with Cream Cheese Icing

These light and fluffy pancakes are irresistible and perfect for a holiday breakfast! Sweet cinnamon and a homemade cream cheese icing. Serve with coffee and enjoy!

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients:

Cinnamon Filling:

4 tbsp melted unsalted butter
1/2 cup light brown sugar
1/2 tbsp ground cinnamon
Cream Cheese Glaze:
4 tbsp melted unsalted butter
2 oz softened cream cheese
3/4 cup powdered sugar
1 tsp vanilla extract

Pancakes:

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 large egg
1 tbsp vegetable oil

Instructions:

Start by making the cinnamon filling:

Combine brown sugar, melted butter, and cinnamon in a medium-sized bowl. If you have a piping bag, go ahead and transfer the filling to one fitted with a small tip. Otherwise, spoon the filling to one corner of a sealable bag and set it aside.

For the glaze:

Whisk together the melted butter, cream cheese, vanilla, and powdered sugar.

Pancakes:

Combine flour, baking powder, and salt. Then whisk in the milk, egg, and oil.
Heat skillet to medium-low.
Once preheated, spray with non-stick spray.
Add about ½ cup of batter to the skillet.
Wait until bubbles start to form, then create a swirl pattern with the cinnamon filling (Don’t swirl it close to the edge or it will be a mess.).
Flip the pancake over with a spatula, and continue cooking for an additional 1-2 minutes until golden brown.
Warm the glaze if needed and drizzle over pancakes, and serve hot!

Enjoy!

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