It is no secret breakfast is my favorite meal of the day. I have tried many breakfast recipes and probably have more breakfast recipe posts on this blog than anything else. My penchant for variety keeps me trying new things; I think I try something different for breakfast at least every other week. When they are good, I share them with you here on this blog. This one, my friends and fellow foodies, is beyond good – it is E P I C!
I posted a recipe for cinnamon rolls years ago. I’ve been making them for a very long time and have tried many different kinds. As much as I love them, I eventually got bored and couldn’t think of another variety. So I guess I sort of retired them for a while. My oldest son has been asking me to make them for months now and I just couldn’t conjure enough enthusiasm over the same old cinnamon rolls to make them again. Enter the Cinnamon Roll Pancake!
I really don’t know what made me think of this. I perused the web for recipes to see if there were any that matched what I’d imagined in my head. They were practically the same. Hey, if you can make cinnamon rolls and pancakes, this recipe is a cinch! A no-brainer even. Simply use the same cinnamon butter mixture and cream cheese topping mixture for cinnamon rolls. Combine that with your favorite pancake batter and give it a go! I made these with whole wheat pancakes just to make it slightly less sinful :).
Next time I will try this with a flavored pancake – apple is first on the list. Yep, there goes my penchant for variety again. I’ll be sure to check in with you to let you know how it works out. In the meantime, you MUST have these…my family all agreed they are the BEST pancakes EVER! 😉
Yield: Makes about 30 pancakes
Calories per serving: You don\\\\\\\\
- Pancake batter (homemade or boxed mix both work)
- Cinnamon Filling
- 1 stick butter, melted
- 1/2 cup packed brown sugar
- 1 heaping tbsp cinnamon
- Cream Cheese Syrup
- 1 stick butter
- 4 oz cream cheese, room temperature
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 1/2 cup powdered sugar
- Make the cinnamon filling by combining butter, brown sugar and cinnamon in a bowl. Mix well.
- Pour filling into a pastry bag or Ziploc bag (see instructions below). Let sit for 5 minutes to allow mixture to thicken a bit.
- Make pancakes as usual by pouring pancake batter onto a greased griddle or pan to the size you prefer.
- After pouring pancake batter, squeeze the cinnamon filling through the pasty or Ziploc bag opening starting in the center using a circular swirl-like motion. Be careful not to get too close to the edge or the filling mixture will bleed onto the griddle (messy, messy, messy).
- As with normal pancakes, when the pancakes begin to bubble, flip carefully onto the cinnamon filling side.
- Let the cinnamon filling side cook another 1-2 minutes then remove from pan/griddle.
- Repeat steps until pancakes are complete.
- To make the cream cheese syrup (prepare while pancakes cook), melt butter in a small sauce pan over medium low heat. In a small pan, heat the butter over low heat until melted. Reduce heat to low and whisk in the cream cheese until smooth. Add the vanilla and milk and stir until well blended. Add the powdered sugar into the pan in half cup increments, stirring to blend well.
- Turn off heat and set the pan aside until pancakes are done.
- Serve the pancakes hot with warm cream cheese syrup (reheat the syrup if necessary).
Make your own pastry bag by filling a sandwich or quart size Ziploc bag with the cinnamon filling. Snip one corner (about 2 cm) of the bag and squeeze the cinnamon filling through the opening. Works like a charm! 🙂
These pancakes are super sweet. You can opt out of the cream cheese syrup to limit the sweetness. They are sweet enough without the syrup.
For a quick glaze that doesn't require cooking, mix powdered sugar with milk (omit the cream cheese, vanilla, etc). Stir well and add more milk to desired consistency. Pour over pancakes.