If you’re a fan of both pancakes and cinnamon rolls, get ready for a breakfast treat that combines the best of both worlds. Our Cinnamon Roll Pancakes are the ultimate indulgence for your morning routine, featuring fluffy pancakes swirled with a sweet cinnamon filling and topped with a decadent cream cheese glaze. They’re perfect for a special weekend breakfast or any day you want to start your day with a little extra sweetness.
Imagine biting into a stack of pancakes that tastes just like your favorite cinnamon rolls. With each fluffy, cinnamon-swirl bite, you’ll experience the perfect harmony of spice and sweetness. The cream cheese glaze adds a luxurious touch that takes these pancakes from ordinary to extraordinary. This recipe is not just about flavor; it’s also about making breakfast an experience to savor.
Resume of the Recipe: Cinnamon Roll Pancakes offer a delightful twist on traditional pancakes by incorporating a rich cinnamon filling and topping them with a creamy glaze. This recipe combines the best aspects of cinnamon rolls and pancakes into one mouthwatering breakfast dish, making it a must-try for anyone who loves a sweet start to their day.
Exciting Story: Inspired by the classic cinnamon roll, I wanted to create a breakfast that would combine the comforting flavors of cinnamon and sugar with the light, fluffy texture of pancakes. After several experiments, I finally perfected these Cinnamon Roll Pancakes. Now, every time we have a lazy weekend morning, my family requests them. They’ve become a cherished part of our breakfast routine, turning an ordinary morning into something special and memorable.
Why These Cinnamon Roll Pancakes?
- Irresistible Flavor: Combining the warm spices of cinnamon rolls with the fluffy texture of pancakes for a unique breakfast experience.
- Decadent Glaze: Topped with a creamy cream cheese glaze that adds a touch of indulgence.
- Easy to Make: Simple ingredients and straightforward steps make this a breakfast treat that anyone can prepare.
How to Make Cinnamon Roll Pancakes:
- Prepare the Cinnamon Swirl:
- In a small bowl, mix softened butter, brown sugar, and ground cinnamon until smooth. Transfer to a piping bag or a plastic bag with a corner cut off for easy swirling.
- Make the Pancake Batter:
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Use the cinnamon swirl mixture to create a spiral pattern on top of the batter.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
- Prepare the Cream Cheese Glaze:
- In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and mix until combined.
- Add milk and vanilla extract, and beat until the glaze reaches a pourable consistency. Adjust the amount of milk if needed.
- Assemble and Serve:
- Stack the pancakes on a plate and drizzle with the cream cheese glaze. Serve warm and enjoy!
Tips:
- Swirl Technique: For best results, pipe the cinnamon swirl mixture in a steady, circular motion over the batter.
- Keep Pancakes Warm: If cooking in batches, keep the pancakes warm in a low oven (200°F) until ready to serve.
Substitutions and Variations:
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
- Dairy-Free: Substitute almond milk and dairy-free butter in the pancake batter and glaze.
Make a Healthier Version:
- Reduced Sugar: Use less sugar in the cinnamon swirl and glaze to cut down on sweetness.
- Whole Wheat Flour: Substitute part or all of the all-purpose flour with whole wheat flour for added fiber.
Closing: And there you have it! These Cinnamon Roll Pancakes are sure to elevate your breakfast game with their sweet, comforting flavors and indulgent glaze. Whether it’s a special occasion or just a treat for the family, this recipe will bring smiles to the breakfast table. Enjoy every delicious bite!
Frequently Asked Questions:
- Can I make the cinnamon swirl in advance?
- Yes, you can prepare the cinnamon swirl and refrigerate it for up to a week. Let it come to room temperature before using.
- Can I use a different type of glaze?
- Absolutely! Feel free to use a simple powdered sugar glaze or a maple syrup glaze instead of the cream cheese glaze.
- How do I store leftovers?
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster.
- Can I freeze these pancakes?
- Yes, you can freeze cooked pancakes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in the toaster or microwave.
- What can I use instead of cream cheese in the glaze?
- You can substitute with Greek yogurt or a dairy-free alternative for a similar creamy texture.
- Can I make mini pancakes with this recipe?
- Yes, you can make mini pancakes. Just adjust the cooking time accordingly and swirl the cinnamon mixture accordingly.
- How can I make the pancakes more fluffy?
- Be careful not to overmix the batter and ensure your baking powder is fresh for the fluffiest pancakes.
- Can I add mix-ins to the pancake batter?
- Yes, you can add chocolate chips, nuts, or dried fruit to the batter before cooking.
- How do I make the glaze thicker or thinner?
- Adjust the thickness of the glaze by adding more powdered sugar for a thicker consistency or more milk for a thinner consistency.
- Can I make the pancake batter the night before?
- It’s best to make the batter fresh, but you can prepare it the night before and store it in the refrigerator. Stir gently before using.
Cinnamon Roll Pancakes
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
Keep the screen of your device on
Ingredients
For the Pancakes:
1 1/2 cups 1 1/2 all-purpose flour
3 1/2 teaspoons 3 1/2 baking powder
1 tablespoon 1 granulated sugar
1/2 teaspoon 1/2 salt
1 1/4 cups 1 1/4 milk
1 large 1 egg
3 tablespoons 3 unsalted butter, melted
1 teaspoon 1 vanilla extract
For the Cinnamon Swirl:
1/4 cup 1/4 unsalted butter, softened
1/4 cup 1/4 brown sugar
1 tablespoon 1 ground cinnamon
For the Cream Cheese Glaze:
4 ounces 4 cream cheese, softened
1/2 cup 1/2 powdered sugar
2 tablespoons 2 milk
1/2 teaspoon 1/2 vanilla extract
Directions
- Prepare the Cinnamon Swirl:
- In a small bowl, mix softened butter, brown sugar, and ground cinnamon until smooth. Transfer to a piping bag or a plastic bag with a corner cut off for easy swirling.
- Make the Pancake Batter:
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Use the cinnamon swirl mixture to create a spiral pattern on top of the batter.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
- Prepare the Cream Cheese Glaze:
- In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and mix until combined.
- Add milk and vanilla extract, and beat until the glaze reaches a pourable consistency. Adjust the amount of milk if needed.
- Assemble and Serve:
- Stack the pancakes on a plate and drizzle with the cream cheese glaze. Serve warm and enjoy!
Follow US on Pinterest
Follow @middleeastsector on Pinterest