Cinnamon Roll Pancakes

By srumbel

Let’s keep it real for a minute and get really honest. These pancakes… I felt guilty with every bite. It’s so good… yet sooo bad. Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon. These pancakes were so incredible good… I can’t see how you’d not want to make them. Seriously.
from javacupcake

Ingredients

• Cinnamon Roll Pancakes
• Buttermilk Pancake Batter (recipe above)
• 1/2 cup unsalted butter, melted
• 1/2 cup dark brown sugar, packed
• 1 Tbsp cinnamon
• Cream Cheese Drizzle
• 2 Tbsp unsalted butter, room temperature
• 1 Tbsp cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• pinch of salt
• cinnamon for garnish

Preparation

Step 1

Prepare the buttermilk pancake batter.
In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
Prepare the skillet the same as you would for the buttermilk pancakes.
Scoop 1/4 cup of batter for each pancake onto the skillet.
After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.