Name: Swirled Cinnamon Roll Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/3 cup brown sugar; 1 1/2 teaspoons ground cinnamon; 4 ounces cream cheese, room temperature; 1/2 cup unsalted butter, room temperature; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; 1 tablespoon vegetable oil; 1 cup all-purpose flour; 1 cup milk; 1/4 cup milk

Pancakes

What ingredients do I need to make pancakes?

Can I use a different type of milk, like almond milk or soy milk?

Can I substitute the eggs for something else if I'm vegan?

What's the best way to keep the pancakes warm while I cook the rest of the batter?

What can I add to the batter for extra flavor?

Indulge in the ultimate breakfast treat with these Swirled Cinnamon Roll Pancakes. Fluffy pancakes are filled with a sweet cinnamon-sugar swirl, creating the perfect combination of pancakes and cinnamon rolls in every bite.

Milk

Eggs

Wheat

Lactose Free

Vegetarian

Sugars & Sweeteners

gram

brown sugar

Seasonings

ground cinnamon

Cheese

cream cheese

Butter & Margarine

unsalted butter

powdered sugar

Extracts

milliliter

vanilla extract

Rising Agents

baking powder

salt

eggs

Oils

vegetable oil

Flour & Meal

all purpose flour

milk

Vitamin D

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Copper

Manganese

Selenium

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin C

Vitamin K

Beta-carotene

Lycopene

Lactose

Zinc

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Swirled Cinnamon Roll Pancakes

Baking Goods

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/swirled-cinnamon-roll-pancakes-2703635-2.jpeg

In a medium bowl, combine the room temperature butter, brown sugar, and ground cinnamon to create the cinnamon filling.

Scoop the cinnamon filling into a quart-sized heavy-duty ziplock bag and set aside.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Add the milk, egg, and vegetable oil to the dry ingredients, whisking until just moistened to form the pancake batter.

Heat a large, nonstick skillet over medium heat and spray it with nonstick cooking spray.

Use an ice cream scoop or a 1/4 cup measuring cup to pour the batter onto the heated skillet, forming a circle about 4 inches in diameter.

Reduce heat to medium-low and allow the pancake to cook until bubbles form on the surface.

Snip a small corner off the ziplock bag containing the cinnamon filling, and starting from the center of the pancake, gently squeeze the filling onto the pancake in a circular pattern.

Cook the pancake for an additional 2-3 minutes, or until the bottom is golden brown, then carefully flip it over.

Continue to cook the pancake for another 2-3 minutes, or until the second side is also golden brown.

Remove the pancake from the skillet and repeat the process with the remaining batter and cinnamon filling.

In another medium bowl, whisk together the room temperature cream cheese, powdered sugar, milk, and vanilla extract to create a smooth glaze.

Serve the Swirled Cinnamon Roll Pancakes warm, topped with a generous drizzle of the cream cheese glaze.

Swirled Cinnamon Roll Pancakes

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