Sweet Brunch – Cinnamon Roll Pancakes

My husband is a big fan of sweets so for Father’s Day brunch I knew we had to go in the direction of pancakes/waffles/french toast.  This being his first EVER Father’s Day I also knew we had to make something memorable, we meaning my baby girl and me.

We decided to make Cinnamon Roll Pancakes with a Cream Cheese glaze served with a side of bacon, iced coffee, and a little fruit salad (I had to incorporate something healthy!).  We made this for our Father’s Day celebration, but as always, this can be made for any breakfast/brunch menu!  And I am telling you, these pancakes are outrageously good!!!!!!!!!

Cinnamon Roll Pancakes
from recipegirl.com

Cinnamon Filling
4 Tbs (1/2 stick) unsalted butter, just melted (not boiling)
1/4 C + 2 Tbs packed light brown sugar
1/2 Tbs ground cinnamon

Cream Cheese Glaze

4 Tbs (1/2 stick) unsalted butter
2-oz cream cheese, at room temperature
3/4 C powdered sugar
1/2 Tsp vanilla extract

I took the easy route and used pancake mix.

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.

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 according to package instructions.

Cooking the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or 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.


PS. Here was the little card we made for Father’s Day:

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