Cinnamon Roll Pancakes

By micmac118

These are awesome! Gavin's favorite! He will eat every bite!

I think the batter is way too thin though, the cinnamon went everywhere when I tried to make the swirl. I also recommend letting the pancakes set up for just a minute before adding the swirl and that keeps it in place, also.

Ingredients

• Pancake Batter
• 4 cups flour
• 8 tsp baking powder
• 2 tsp salt
• 4 cups milk
• 4 Tbsp vegetable oil
• 4 large eggs, lightly beaten
• Filling Batter
• 1 cup butter, melted
• 1 1/2 cups brown sugar, packed
• 2 Tbsp cinnamon
• Cream cheese glaze
• 1/2 cup butter
• 4 oz cream cheese
• 1 1/2 cup powdered sugar
• 1 tsp vanilla

Preparation

Step 1

Mix the dry pancake ingredients in one bowl and the wet in another. Stir them together until everything is moistened, leaving a few lumps.

Mix the filling ingredients together. Place in a ziplock bag and snip off the corner.

Heat the griddle to 325 degrees. You don't want these to cook too quickly. Make desired size pancake on greased griddle and then using piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubbles before you try to turn it. You will find that when you turn it, the cinnamon swirl will melt. If you have your griddle too hot, it will burn the cinnamon. The cinnamon kind of melts out and creates craters which then fill perfectly with cream cheese glaze.

Cream cheese glaze directions:
In a microwave safe bowl, melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it glaze consistency.