Decadent Cinnamon Roll Pancakes That Taste Like Heaven
Craving something sweet for breakfast? These cinnamon roll pancakes are fluffy, flavorful, and topped with a creamy drizzle that’s simply irresistible!
Equipment
- Mixing bowls (2)
- Whisk
- Non-stick or cast-iron skillet
- Squeeze bottle or piping bag
- Measuring cups and spoons
- Spatula
Ingredients
Pancake Batter:
- 1 ½ cups all-purpose flour
- 1 tablespoon brown sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted unsalted butter
Cinnamon Swirl:
- 4 tablespoons unsalted butter melted
- ⅓ cup packed light brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Glaze:
- 4 oz cream cheese softened
- ¾ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prepare the Batter:
- In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
- In a separate bowl, whisk milk, eggs, and melted butter.
- Gradually combine the wet and dry ingredients until smooth.
Make the Cinnamon Swirl:
- Combine melted butter, brown sugar, and cinnamon in a bowl.
- Transfer to a squeeze bottle or piping bag with a small tip.
Prepare the Cream Cheese Glaze:
- Beat cream cheese until smooth.
- Gradually add powdered sugar and milk, mixing until smooth and drizzling consistency.
- Stir in vanilla extract.
Cook the Pancakes:
- Heat a non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour ¼ cup of pancake batter onto the skillet.
- Wait until bubbles form around the edges (2-3 minutes).
- Pipe the cinnamon swirl starting from the center outward.
- Flip the pancake and cook for another 1-2 minutes.
Serve:
- Stack pancakes on a plate and drizzle generously with cream cheese glaze.
- Garnish with fresh berries or nuts if desired.