Cinnamon roll pancake

Published: August 8, 2011 | Updated: November 12, 2019 | By Ashlee

As part of The GREAT Pinterest Challenge I’m sharing some of my OWN recipes and crafts based on Pinterest pins. If you check out my Pinterest page you’ll notice I have an aweful lot of food posted. I think part of that is because I love to cook and bake the other part is because I am ALWAYS hungry these days! This baby is QUITE an eater (it can’t possibly be all ME, right???)

As I’ve mentioned before we are HUGE breakfast eaters, breakfast for breakfast, breakfast for dinner, etc… So these Cinnamon Roll Pancakes by Recipe Girl were TOP on my list! I used my own pancake recipe, but her cinnamon filling!

To get started on the filling I mixed the dry ingredients first. I did this because my brown sugar is ALWAYS clumpy, SO culmpy in fact that last month I completely shredded a cookie paddle with my bosch on a big clump! So I mixed it good and made sure to get the clumps out. I wish I had the food processor attachment for my bosch, it would have made the whole thing much faster!

Cinnamon Filling
1/2 C butter, melted
3/4 C brown sugar, packed
1 Tbsp ground cinnamon

Now you’ll notice mine is a MUCH bigger batch than this. I tripled it, we don’t mess around with pancakes at our house. Go BIG or go home! At first it kept separating, but as the butter cooled it stayed together and got downright THICK. Which was actually perfect. I scooped it into a decorators bag and moved onto the glaze.

Cream Cheese Glaze
4 Tbsp butter
2 oz cream cheese
3/4 C powdered sugar
1/2 tsp vanilla

Her recipe said to microwave the butter and cream cheese then beat the rest in. Again, I tripled the recipe. Mine ended up much more yellowish than hers did, I’m not sure why that is, I wish I hadn’t microwaved the cream cheese, but just softened it, them beat it with a hand mixer with the rest, rather than just mix it by hand. I think that would help, next time right?

So I had both the glaze and filling finished and ready to go! I ended up with more filling and glaze left over, enough for another large batch, so they are both sitting in the fridge waiting for me… Perfect!

Then onto my Pancake recipe. It’s the same as my coconut pancake recipe, but without the coconut! I start by mixing the dry ingredients together.

Pancakes
Can be doubled or cut in half easily
3 C flour
6 Tbsp sugar
3 tsp baking powder
1 tsp salt
Wisk together in a bowl
2 1/2 C milk
6 Tbsp melted butter
4 Lrg eggs
1 tsp vanilla
Wisk together in a separate bowl

Again, we’re HUGE pancake eaters around here so I doubled this recipe as well!

A side note on the wet ingredients. I actually mix the milk, eggs and vanilla together really well. Then while quickly stirring I slowly add in the melted butter. The milk cools the butter as you pour/mix and doing it this way creates little butter flakes in the wet ingredients. I like the way it mixes in, and I don’t want huge chunks of butter in there. But hey, that’s just me. Maybe your a butter chunk lover?

Pour the wet into the dry and mix them together! Stir until it’s completely moistened. Make sure when your working with HUGE batches like this to keep mixing from the bottom and sides, you don’t want to find a big section of dry when you get near the bottom. But you also don’t want to over mix pancake batter.

Don’t worry about small chunks. The only problem I have working with large batches like this is often the batter starts thick and perfect, but can end pretty darn liquid-y (what? It’s a word, at least it is now!). If I was making these for fancy guests (okay for any guest, I like making good food for guests) I’d make one batch at a time rather than a double batch at once to keep it thick the whole time.

So whatever pancake batter you choose to use get your griddle nice and hot (325 if what I like to cook mine at) and get started! Pour your batter into whatever size you like and let it set for just a second. Since my griddle cooks 8 by the time I got all 8 poured they had set just enough to do the next part.

Or should I say the FUN part! Swirling the cinnamon filling onto your pancake. The filling will be thick (Recipe girls says like toothpaste and she’s totally right) so it will be easy to pipe out into a swirl. Then as it gets hot and the pancake heats up it will melt into the batter.

Wait until you see lots of bubbles popping on the first side your ready. Flip your pancakes over! Notice the bubbling from the sugar around the edges of the pancakes? This is going to get pretty darn messy. But it smells OH so fantastic! The filling actually melts out quite a bit, leaving ridges in the tops of the pancakes, but as you can see the mixture actually cooks over the entire top leaving just enough flavor without being too much.

Now the cooked sugar get’s rather stick and tends to coat the spatula your using and it get’s difficult to use right away. So in between rounds I put the spatula into a container of SUPER hot water. It kept my spatula really quite clean and I didn’t have as many sticky issues!

One more fun thing you can easily do is rather than swirl every single pancake is to write words, make happy faces, or do your kids initials. my kids had a GREAT time coming up with things for me to make for them near the end of our batch.

Then add your glaze and serve! Oh my my! They are SO delicious, they are also more filling and very rich. My kids didn’t eat as many as they usually do, but they were SO worth it.

Even the next day they were great snacks! I toasted them, added some of the glaze and they were fantastic! Because they are so rich they are more like dessert then a meal! In fact I think they’d be amazing with some ice cream AS a dessert. I’m thinking a breakfast themed party, with these pancakes as the dessert. What do you think?

Cinnamon roll pancake

easy to make cinnamon roll pancakes

2.34 from 3 votes

Print Pin Rate

Prep Time: 30

Cook Time: 6

Total Time: 36

Servings: servings

Calories: 266kcal

Author: Ashlee Marie

Ingredients

Cinnamon Filling

1/2 C butter melted
3/4 C packed light brown sugar packed
1 Tbsp ground cinnamon

Cream Cheese Glaze

4 Tbsp butter
2 oz full fat cream cheese
3/4 C powdered sugar
1/2 tsp vanilla

Pancakes

3 C all-purpose flour
6 Tbsp granulated sugar
3 tsp baking powder
1 tsp salt
2 1/2 C whole milk
6 Tbsp melted butter
4 Lrg eggs
1 tsp vanilla

US Customary - Metric

Instructions

Cinnamon Filling

mix the dry ingredients, to get out all the clumps
mix in the butter and set aside
as it cools it will thicken I put in into a piping bag

Cream Cheese Glaze

soften the butter and cream cheese
mix in the powdered sugar and vanilla in
set it aside

Pancakes

Whisk the flour, sugar, baking powder and salt together
In another bowl mix the milk, butter, eggs and vanilla.
Pour the wet ingredients over the dry and mix it together, it will still be slightly clumpy
cook on the griddle at 325, pancake heat
pipe the brown sugar filling into the pancake
When you see a lot of bubbles popping on the first side it's time to flip
this will leave a lot of burnt sugar residue, I keep my spatula in warm water to keep it semi clean
let them cool a bit and serve with the cream cheese glaze.

Nutrition

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Comments

2.34 from 3 votes (2 ratings without comment)

Cinnamon roll pancake