Sep 2011

Cinnamon Roll Pancakes

Most of the time, I try to have something filling and nutritious for breakfast to start my day off on the right foot. However, there are some days that you just need dessert for breakfast. Enter cinnamon roll pancakes. Classic pancakes with a cinnamon brown sugar swirl and topped with cream cheese glaze = heaven. These pancakes are incredible, and taste just like a cinnamon roll fresh out of the oven. With these pancakes, you can have all the taste of a cinnamon roll, with much less work!

Cinnamon Roll Pancakes
Yields: About 4 medium pancakes

Ingredients:
For the pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

For the cinnamon filling:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

For the glaze:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

In a medium bowl, mix butter, brown sugar and cinnamon.  Scoop the filling into a small zip baggie and set aside.  You don’t want this to remain super-liquidy.  It’s best if it becomes a consistency similar to  toothpaste.

In a medium, microwave-safe bowl- heat butter and cream cheese until melted.  Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

Heat large skillet over medium-low heat.  Spray with nonstick spray.  Scoop about 3/4 cup batter onto the skillet.  Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake.

When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.  Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

When ready to serve, spoon warmed glaze onto the top of each pancake.

Source: Recipe Girl