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–+ servings

Cinnamon Roll Pancakes

A cinnamon-brown sugar filling is swirled over a pancake and topped with icing in this clever cinnamon roll pancake recipe the kids will love.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons melted butter plus extra for cooking
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup powdered sugar
  • 2 tablespoons cream cheese softened
  • 2 tablespoons milk for icing

Method
 

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2. In a separate bowl, beat the egg with 3/4 cup milk and 2 tablespoons melted butter until smooth.
  3. Pour wet ingredients into dry ingredients. Stir gently until just combined – don’t overmix for fluffy results.
  4. In a small bowl, combine brown sugar, cinnamon, and 1 teaspoon melted butter to form the cinnamon roll filling.
  5. Heat a non-stick griddle or skillet over medium heat and lightly brush with melted butter.
  6. Pour about 1/4 cup of batter onto the griddle. Using a spoon, swirl a teaspoon of the cinnamon filling into each pancake.
  7. Cook until bubbles form on top, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
  8. For the icing, whisk powdered sugar, cream cheese, and 2 tablespoons milk until smooth. Drizzle over warm pancakes and serve immediately.
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