Cinnamon Roll Pancakes

I just about fainted when I saw these on a blog I read called Dinners, Dishes, and Desserts.  I mean, cinnamon rolls…and pancakes…combined?!?  How could that be anything but amazing?  And they are amazing.  To make these, you spoon a big swirl of cinnamon filling right onto the pancakes cooking on the griddle, and then you drizzle them with a cream cheese frosting.  These just barely get categorized into “breakfast,” as they are very indulgent, fluffy, and cinnamony sweet.  You must try them.  Just to warn you, they are very messy, but sometimes messy things are the best.  Let me show you how to make these:

Yield: 6 pancakes (6 very filling, caloric pancakes)

Pancake Ingredients:
5 oz  all purpose flour (1 cup)
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tbsp vegetable oil
1 egg
5 tbsp butter, melted
1/2 cup brown sugar
2 tsp ground cinnamon
3 tbsp butter
2 oz cream cheese
3/4 cup powdered sugar
1/2 tsp vanilla extract

Whisk to combine the flour, baking powder and salt.  In another bowl, whisk to combine the milk, vegetable oil, and egg.  Pour the wet ingredients into the dry, and stir until the flour has disappeared, but there are still lumps.
Make the filling by stirring to combine the melted butter, brown sugar, and cinnamon.

Prepare the glaze by melting the butter and cream cheese together in the microwave.  Stir in the powdered sugar and vanilla extract and stir to combine.

Heat up a griddle over medium heat, and if desired, grease the pan with a little bit of butter.  Use a 1/4 cup measuring scoop to portion out the pancakes.  Once small bubbles start to appear on the surface, spoon over a tablespoon or so of the cinnamon swirl, in an outward circular motion from the center.

Cook for another minute, then flip.  Cook for one or two more minutes.

Top the pancakes with the glaze, and enjoy!

Click here for the printable recipe.

Recipe adapted from Dinners Dishes and Desserts.

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14 Responses to Cinnamon Roll Pancakes

  1. Yeah, glad you made them! They are very messy. The filling can go from too running to too thick with very little change in amounts. The first time I made them it was too thick, the second time I didn’t really try to change much and it was too runny. Both times it made a mess of my griddle though, not sure a way around that. And yes the glaze can get a bad color, I assumed that was the vanilla. Maybe clear vanilla would make it more white.

    • Joanne says:

      Glad to know they were messy for you too! The cinnamon swirl was dripping out quite a bit all over the griddle, but sounds like that’s normal! Either way, totally worth it. They are so good!

  2. This looks fun. I’d skip the glaze though — too much sugar — but I like the swirls. I was wondering what it would do to your skillet.

  3. daisy says:

    Picture perfect pancakes!

  4. alyssa says:

    I saw Erin’s post too and have been dying to try this one! Your pancakes look heavenly! Great photos

  5. Oh good gracious, look at those!

  6. Shut. The. Front. Door! These look amazing!

  7. Caroline says:

    Couldn’t think of a better combo…cinnamon rolls AND pancakes? Yes please! These look amazing, Joanne. x

  8. I died and went to fat heaven…I can’t wait to make these….

  9. maggie0405 says:

    These are going to be breakfast tomorrow!!!!

  10. Anya says:

    These look amazing! So fat, but so good. I love your blog!

  11. jo-lyn says:

    i sooooo wanna make these!!! :o)

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