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    • Heather Crosby

      cinnamon roll pancakes? sounds yummy!

    • Angela Aukes

      Cinnamon Roll Pancakes. I think you need to make these next Saturday morning @Archana Mathew :)

    • Crystal Rondeau

      Cinnamon Roll Pancakes ~ Yield: 8 pancakes Ingredients: For the Cinnamon Filling: • 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling) • 1/4 cup + 2 tablespoons packed light brown sugar • 1/2 tablespoon ground cinnamon For the 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 (use clear if you have it) For the 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 Directions: Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Prepare the 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 the 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. Scoop the cinnamon filling into a quart-sized heavy zip baggie and set it aside. When the griddle or skillet is ready, use a 1/3 cup measuring cup, add the batter to the pan. Use the bottom of the 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.

    • Amy Baker

      Cinnamon Roll Pancakes- special kid breakfast

    • Cassie Hebert

      As we all know Sunday is Mother's Day, and I have to say that I am extremely blessed to have a wonderful mother. Being the mother of five children, she handles herself with such grace. My siblings ...

    • Know Trixitease

      Vegan Cinnamon Bun Pancakes! This new recipe has me jumping outta bed in the morning! If you’re a cinnamon bun lover, you’ll adore this healthy, vegan version… Ingredients Pancakes: 56g GlutenFree Oats 1 Scoop Sunwarrior Protein Powder OR Vegan Protein Powder Of Your Choice 1 Tsp Baking Powder 7-10 Drops Vanilla Creme Stevia 3/4 Cup Unsweetened Almond Milk 1 Tsp Coconut Oil Coconut Cooking Spray 1 Flax Egg – (1/2 Tbsp Ground Flax + 1.5 Tbsp Water, set aside for 3-5 ...

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