Cinnamon Roll Pancakes
Cinnamon Roll Pancakes: The Ultimate Breakfast Fusion! With the fluffy, gentle texture of pancakes but the warm, comforting flavor of cinnamon rolls, this dish is perfect for a morning wake-up call.
Thicker pancakes are studded with the swirls of sweet, buttery cinnamon filling for a beautiful treat that tastes warm and sweet and melts in your mouth. And topped with a creamy cream cheese glaze, each bite is sheer decadence.”
The Best Cinnamon Roll Pancakes {My Husband’s Favorite Special Breakfast} ~ So Fun for a Special Day Breakfast or for a Weekend Breakfast! They’re a breakfast that everyone will crave, with their irresistible flavor and texture.
The Ingredients for Cinnamon Roll Pancakes
Flour is the perfect base for a light, fluffy pancake, and baking powder guarantees that pleasing rise. And the egg (and its extra dollop of fat) allow the milk to emulsify into a silky, rich batter that is easy to cook up to golden perfection.
The cinnamon filling is the source of cinnamon swirl magic, mixing melted butter, brown sugar and cinnamon in a swirl of sweet goodness that brings warmth and spice in every bite.
To top it all off, the cream cheese glaze lends a smooth, tangy richness that plays perfectly off the cinnamon flavor, making for the most decadent pancake stacks you could possibly make.
Cinnamon Roll Pancakes Recipe
Cinnamon Roll Pancakes– Fluffy homemade pancakes get the sweet, spiced treatment in these easy delightful breakfast treats. A cinnamon-filled swirl and a creamy glaze makes these pancakes sweet and indulgent. Whether you’re indulging in a weekend brunch or serving for a special occasion, these pancakes are not to be missed.
Recipe Tips
Perfect Pancake Texture
For optimal pancake texture, be careful not to overmix the batter. Dense pancakes are the result of overmixing. Fold the wet and dry ingredients together until just combined. There can be a few lumps; that is just fine. Resting the batter for a few minutes also helps the pancakes puff up nicely while cooking.
Switching Off the Cinnamon Swirl
For an even swirl of cinnamon filling, be careful to snip the corner of the plastic bag with the filling just a bit. This helps to dispense the filling evenly, without making any messy splatters. — without hitting the edges of the pancake too much, or when you flip it, it’ll ooze over.
Glaze Consistency
The cream cheese glaze should be smooth and pourable. If the glaze thickens when it sits, heat it gently over low heat or throw it in the microwave for a few seconds. This will return its smooth consistency and will make it easier to drizzle over pancakes without clumping.
What to Serve with Cinnamon Roll Pancakes
Fresh Fruit
Serve your Cinnamon Roll Pancakes with fresh berries or sliced bananas on the side. The bright, fresh fruit will help counter the buttery richness of the pancakes, creating a complementary contrast to the sweetness from the cinnamon and cream cheese glaze.
Crispy Bacon or Sausages
For a salty foil to these sweet pancakes, serve them with crispy bacon or sizzling sausages. The sweetness of the cinnamon is balanced with the salty, smoky notes of the bacon to create a perfectly delicious bite.
Hot Coffee or Latte
Pair these pancakes with your hot cup of coffee or creamy latte. The coffee, warm and slightly bitter, amplifies the cinnamon flavor, and a latte adds a rich, velvety texture that marries nicely with the soft pancakes and glaze.
FAQ
Can I prepare the cinnamon roll filling in advance?
Can I make the cinnamon filling ahead? Just put it in an airtight container or plastic bag in the refrigerator and use it within two days. Just be sure to let it soften a little before incorporating it into the pancakes.
Gluten-Free Flour Substitute for this Recipe?
Absolutely! All-purpose flour can be replaced with a gluten-free flour blend. Add in a binding agent to the blend such as xanthan gum so that the pancakes retain texture.
How to store leftover pancakes?
Any leftover pancakes can be placed in an airtight container: will keep in the fridge for 2-3 days. To warm, microwave or skillet on low heat. You might want to give the cinnamon filling and glaze a quick reheating, too.
Can I freeze these pancakes?
That’s right, Cinnamon Roll Pancakes are able to freeze. Let cool completely and freeze in a single layer on a baking sheet. After freezing, move them to a resealable bag or an airtight container. (apart from microwave) To reheat: microwave them or warm them through in the oven, at 350°F for about 10 minutes.
Cinnamon Roll Pancakes
Ingredients
- For the Pancakes:
- All-purpose flour
- Baking powder
- Salt
- Milk
- Large egg lightly beaten
- Canola or vegetable oil
- For the Cinnamon Filling:
- Unsalted butter melted
- Light brown sugar
- Ground cinnamon
- For the Cream Cheese Glaze:
- Unsalted butter
- 1 8- ounce package cream cheese room temperature
- Powdered sugar
- Vanilla extract
Instructions
- Prepare the Cinnamon Filling:
- In a medium bowl, mix together the melted butter, brown sugar, and cinnamon. Mix until everything is smooth and incorporated. Now place the filling in a small plastic bag, seal it, and set it aside for later.
- Make the Glaze:
- Melt the butter in a small saucepan over low heat. Once melted, stir in the cream cheese, powdered sugar, and vanilla. Continue whisking till the glaze is smooth. And remove the mixture from the heat and allow to cool a little while you are getting ready to drizzle on top of pancakes.
- Prepare the Pancakes:
- In a bowl, whisk the flour, baking powder and salt. In another bowl, combine the milk, egg and oil with a whisk. In a separate bowl, slowly pour the wet into the dry and stir gently until just combined. Be careful not to overmix, as this will yield dense pancakes.
- Cook the Pancakes:
- Grease a skillet or frying pan with non-stick spray and heat over medium-low. Turn up the temperature to medium low over the frying pan, then pour about 1/2 cup of pancake batter into the skillet and allow it to spread out to a round shape. As the pancake cooks, look out for small bubbles forming on its surface, over which point you’ll want to snip off a small corner of the cinnamon filling bag. Gently spoon a swirl of the filling into the center of the pancake, taking care not to touch the sides. Flip the pancake (using a wide spatula) when golden brown on both sides and cook for another minute or so.
