CINNAMON ROLL PANCAKES

The best way to celebrate on a weekend morning is to make these Cinnamon Roll Pancakes! These fluffy, perfect pancakes are swirled with a cinnamon- sugar mixture and topped with a cream cheese drizzle. They’re awesome!!!

CINNAMON ROLL PANCAKES

Course      : Breakfast
Cuisine      : American
Prep Time  : 25 minutes
Cook Time : 10 minutes
Total Time  : 35 minutes
Servings    :  8 pancakes

INGREDIENTS
CINNAMON FILLING:

• 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
• 6 tablespoons packed light brown sugar
• 1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:

• 4 tablespoons (1/2 stick) unsalted butter
• 2 ounces cream cheese, at room temperature
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

PANCAKES:

• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg, lightly beaten
• 1 tablespoon canola or vegetable oil

INSTRUCTIONS
PREPARE CINNAMON FILLING:

• In a medium bowl, stir together the butter, brown sugar and cinnamon.
• Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

PREPARE GLAZE:

• In a small pan, heat the butter over low heat until melted. 
• Turn off the heat and whisk in the cream cheese until it is almost smooth. 
• Sift the powdered sugar into the pan, stir and add in vanilla extract.
•  Set the pan aside while you make the pancakes.

PREPARE PANCAKE BATTER:

• In a medium bowl, whisk together the flour, baking powder and salt. 
• Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

COOK THE PANCAKES:

• Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.
•  Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. 
• Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. 
• Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling.
•  Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). 
• Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. 
• Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. 
• When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. 
• Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. 
• Serve pancakes topped with a drizzle of glaze.

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