Making a batch of homemade cinnamon rolls can be a hassle, especially for those that are not pros in the kitchen, aren’t good at baking, or may just be low on time. So why not take those classic cinnamon roll components and turn it into a pancake?
I present to you fluffy cinnamon roll pancakes with vanilla icing. In 30 minutes, you’ll have a fun breakfast ready for you and your family! I mean, pancakes are soooo much less difficult to make than bread.
While I pretty much always have a sweet tooth, baking is definitely not my strong suit. One of my favorite sweets are cinnamon rolls, but one thing I’d prefer to not deal with is a batch of dough, especially when I want those cinnamon rolls asap.
Simply whip up a batch of buttermilk pancake mix. Take some of the batter and mix it with cream cheese, cinnamon, and brown sugar. Add the cream cheese mixture onto a pancake while it’s on the griddle. Once cooked, slather the pancake with a nice thick vanilla glaze. Sooooo yummy!
I prefer to use a piping bag or a sandwich bag to pipe the cream cheese filling into each pancake. If you do not have either one of those available, the filling can be added in small dollops.
It is important to whip the cream cheese with some of the pancake batter. This way, the cream cheese isn’t melting while it’s cooking and oozing outside of the pancakes. Just a touch of the pancake batter added prevents this from happening.
You may or may not resort to only making cinnamon roll pancakes and vanilla glaze from now on, and I don’t blame you for it. Be sure to check out my website for some more yummy recipes, which can be found www.theskinnifoodwhore.com. Enjoy!
P.S. Check out my last recipe here.
Cinnamon roll pancakes:
- 1 cup all purpose flour
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
- ½ cup cream cheese, softened
- 2 T ground cinnamon
- 2 T brown sugar
- Olive oil or butter, for cooking
- 1 cup powdered sugar
- 1 tbsp melted butter
- 1 tbsp milk
- 1 tsp vanilla
- Preheat a griddle or cast iron pan on a stove to the setting above its lowest setting.
- While the griddle is heating, In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda. Set aside.
- In a small bowl, whisk together the egg and milk.
- Pour the milk mixture in with the flour mixture. Gently whisk for about a minute to combine. Batter should be slightly lumpy and thick.
- In a separate bowl, whip the cream cheese with a mixer on low for 1 minute, or until smooth.
- Add cinnamon, brown sugar, and a half cup of the pancake batter. Whip on low for an additional minute, or until thoroughly combined.
- Scoop the cream cheese mixture into a piping bag. Cut off a small corner of the tip of the piping bag. Set aside.
- Add the melted butter to the mixture. Stir to incorporate.
- Heat a small amount of butter or oil in the griddle, just enough to coat the surface.
- Pour a little under a quarter cup of the pancake mixture onto the griddle. Spread out the mixture to make pancakes a little thinner and rounder. If cooking multiple pancakes at a time, be sure to keep them at least an inch apart.
- Immediately pipe the cream cheese mixture into the uncooked pancakes by gently squeezing the middle of the piping bag. The mixture can either be added in zigzags or swirls.
- Cook pancakes for 3-4 minutes on it’s first side. The uncooked side will create little holes and look a little dry. Once it’s at that point, flip and cook for 1 more minute.
- Drizzle the warm pancakes with the vanilla glaze.
For vanilla glaze:
Combine all ingredients in a small bowl with a whisk. Set aside until ready to serve.