Print

Cinnamon Roll Stuffed Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy pancakes with a gooey cinnamon-sugar swirl and cream cheese glaze, combining the best of cinnamon rolls and pancakes into one decadent breakfast treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For Cinnamon Filling:
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons melted butter
  • For Cream Cheese Glaze:
  • 2 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a small bowl, mix brown sugar, cinnamon, and melted butter for the cinnamon filling. Pour into a zip-top bag and set aside.
  2. In a separate bowl, whisk together all ingredients for the cream cheese glaze until smooth. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, whisk together milk, egg, melted butter, and vanilla extract. Pour into the dry ingredients and stir until just combined (do not overmix).
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease.
  6. Pour 1/4 cup of pancake batter onto the skillet. Snip the corner of the cinnamon filling bag and swirl a spiral onto the top of the pancake.
  7. Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook an additional 1–2 minutes until golden and cooked through.
  8. Repeat with remaining batter and filling.
  9. Drizzle warm pancakes with cream cheese glaze before serving.

Notes

  • If the cinnamon filling thickens, microwave it for a few seconds to loosen.
  • Use a squeeze bottle for more precise swirls.
  • Serve immediately for best texture and taste.

Nutrition

Find it online: https://ukfinda.com/cinnamon-roll-stuffed-pancakes/