Cinnamon Roll Pancakes

[bloodbought]

Cinnamon Roll Pancakes






Prep Time 30minutes 
Cook Time 4minutes
Makes about 8 pancakes

Ingredients

For Pancakes

1 ¼ cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk (may need to add a little more if batter is too thick)

1 Tablespoon vegetable oil

1 large egg, beaten

OR use pancake batter from a mix (we like Bisquick)


Cinnamon Filling

1/3 cup butter, melted

3/4 cup packed brown sugar

1 Tablespoon ground cinnamon

Cream Cheese Glaze

4 Tablespoons butter

2 ounces cream cheese

1 1/4 cups powdered sugar

1 teaspoon vanilla extract


Instructions

Prepare Cinnamon Filling first:


In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (Set this aside and let it rest for 10 to 15 minutes. You want it just slightly thick.)


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

OR If using a boxed mix, prepare according to package directions.


Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.


Heat a large skillet or griddle over low heat. Spray with non-stick cooking spray. Pour about 1/2 cup of pancake batter onto the skillet.


Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.


When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.


When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!


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