Cinnamon Roll Pancakes with Cream Cheese Icing
These light and fluffy pancakes are irresistible and perfect for a holiday breakfast! Sweet cinnamon and a homemade cream cheese icing. Serve with coffee and enjoy!
Servings 4 servings
Ingredients
Cinnamon Filling:
- 4 tbsp melted unsalted butter
- 1/2 cup light brown sugar
- 1/2 tbsp ground cinnamon
Cream Cheese Glaze:
- 4 tbsp melted unsalted butter
- 2 oz softened cream cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Pancakes:
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 1 tbsp vegetable oil
Instructions
Start by making the cinnamon filling:
- Combine brown sugar, melted butter, and cinnamon in a medium-size bowl. If you have a piping bag, go ahead and transfer the filling to one fitted with a small tip. Otherwise, spoon the filling to one corner of a sealable bag and set aside.
For the glaze:
- Whisk together the melted butter, cream cheese, vanilla, and powdered sugar.
- Pancakes:
- Combine flour, baking powder, and salt. Then whisk in the milk, egg, and oil.
- Heat skillet to medium-low.
- Once preheated, spray with non-stick spray.
- Add about ½ cup of the batter to the skillet.
- Wait until bubbles start to form, then create a swirl pattern with the cinnamon filling (Don't swirl it close to the edge or it will be a mess.).
- Flip the pancake over with a spatula, and continue cooking for an additional 1-2 minutes until golden brown.
- Warm the glaze if needed and drizzle over pancakes, and serve hot!
- Enjoy!