So I have been wanting to make these forever. I found them on Recipe Girl’s blog and they looked adorable and delicious. But it didn’t go the way I had hoped (my own fault), and honestly it’s a decent amount of work for a very temporary payoff. However, they were really good so it’s worth making them once, but I can’t justify the labor and amount of dirty dishes to make these often.
Cinnamon Roll Pancakes
Adapted from Recipe Girl
Makes eight 4-inch pancakes
4 tablespoons unsalted butter, just melted
1/3 cup tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons unsalted butter
2 ounces fat free cream cheese (room temperature)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
1) First, gather your ingredients. I forgot to take out the egg I needed for the photo, so… don’t forget an egg.
2) Cinnamon Filling: In a medium bowl, stir together the melted butter, brown sugar and cinnamon. It should be sort of lumpy, but easy enough to swirl around with your spoon.
3) Pour the cinnamon filling into a quart-sized plastic zip bag and set it aside. For me, setting things aside means putting them in a time-out until I need them again.
4) Cream Cheese 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. Add the powdered sugar into the pan in phases, stirring after each addition, and then add in the vanilla extract. Set the pan aside while you make the pancakes (the glaze is also in a time-out at this point).
5) Pancake Batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg, and oil, just until the batter is moistened.
6) Spray a small or medium nonstick skillet with nonstick spray and heat over medium-heat. Use a 1/4 cup measuring cup to add the batter to the pan to create 4-inch diameter circles. Reduce the heat to medium low.
7) Take your cinnamon filling out of its time-out and cut the corner of the bag (very small opening) 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 for a couple minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide spatula underneath the pancake and gently but quickly flip it over. Cook an additional minute or two, until the other side is golden as well. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
[Do it better than I did – my baggie exploded and things did not go as well as I hoped. The above are the examples of what NOT to do.]
8) Re-warm the glaze briefly, if needed. I suggest just heating the pan with the glaze on low for a few minutes while you’re making the pancakes. If you have a tortilla warmer, place the pancakes in it as you’re making more so they stay warm until you’re ready to eat ’em up. Serve pancakes topped with a drizzle of glaze. Enjoy!