Cinnammon Roll Pancakes
These fluffy cinnamon roll pancakes combine the best of two breakfast favorites light, airy pancakes and sweet, gooey cinnamon rolls. These indulgent stacks feature buttery cinnamon sugar swirls right in the pancakes and are topped with a rich cream cheese glaze.
Yield: 6
Materials
- 230g all purpose flour 1 3/4 cups
- 35g granulated sugar 3 tbsp
- 7g baking powder 2 tsp
- 290ml whole milk 1 1/4 cups
- 1 egg
- 60g butter or oil (1/4 cup
- 35g sour cream 3 tbsp
- 5g vanilla extract 1 tsp
- 3g salt 1/2 tsp
- Filling
- 84g unsalted butter softened (6 tbsp)
- 38g brown sugar 3 tbsp
- 2.5g cornstarch 1 tsp
- Icing
- 120g powdered sugar 1 cup
- 30g cream cheese 2 tbsp
- 30ml milk 2 tbsp adjust for consistency
- 2g vanilla extract 1/2 tsp
- Pinch of salt
Instructions
- Filling
- - In a medium bowl, mix softened butter, brown sugar, and cinnamon in a small bowl. Transfer to a piping bag or zip-top bag and snip a small corner.
- Icing
- - Whisk together powdered sugar, cream cheese, milk, vanilla, and salt until smooth. Set aside.
- Pancakes
- - In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- - In another bowl, whisk milk, sour cream egg, oil (or melted butter) and vanilla.
- - Combine wet and dry just until mixed (don’t overmix).
- - Heat a pan over medium low heat, lightly butter it, and pour about ¼ cup batter for each pancake. When bubbles form on top, pipe a spiral of cinnamon swirl onto the pancake. Cover with lid and let steam 5-6 minutes. Repeat until batter is gone.
- - Stack warm pancakes, then drizzle generously with cream cheese icing.