Cinnamon Roll Stuffed Pancakes

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Introduction:
Cinnamon Roll Stuffed Pancakes combine the best of two beloved breakfast favorites—fluffy pancakes and gooey cinnamon rolls. With a rich cinnamon-sugar swirl stuffed inside each pancake, these decadent treats make for a breakfast that’s perfect for special occasions, weekend brunch, or when you’re in the mood for a sweet and comforting start to the day.

Ingredients:

For the Pancake Batter:

  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 1 ¼ cups milk
  • 1 egg
  • 3 tablespoons melted butter

For the Cinnamon Filling:

  • ¼ cup unsalted butter, melted
  • ½ cup brown sugar, packed
  • 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

  • 2 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2-3 tablespoons milk (to reach desired consistency)

Instructions:

Prepare the Cinnamon Filling:

  1. Mix the Filling:
  • In a small bowl, combine the melted butter, brown sugar, and cinnamon until smooth. Transfer the mixture to a piping bag or a ziplock bag and set aside.

Prepare the Pancake Batter:

  1. Mix Dry Ingredients:
  • In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  1. Add Wet Ingredients:
  • In a separate bowl, whisk the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

Cook the Pancakes:

  1. Preheat the Pan:
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  1. Pour the Pancake Batter:
  • Pour about ¼ cup of pancake batter onto the skillet for each pancake.
  1. Add the Cinnamon Swirl:
  • When bubbles begin to form on the surface of the pancake (after about 1-2 minutes), pipe a swirl of the cinnamon filling onto the pancake, starting from the center and spiraling outward.
  1. Flip the Pancake:
  • Carefully flip the pancake and cook for an additional 1-2 minutes, until golden brown. Repeat with the remaining batter and cinnamon filling.

Prepare the Cream Cheese Glaze:

  1. Make the Glaze:
  • In a medium bowl, beat together the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and 2 tablespoons of milk. Mix until smooth and creamy, adding more milk if needed to reach your desired glaze consistency.

Serve the Pancakes:

  1. Plate and Drizzle:
  • Stack the pancakes on a plate and generously drizzle the cream cheese glaze over the top. Optionally, garnish with extra cinnamon or a dusting of powdered sugar.

Tips for Success:

  • Room temperature ingredients: Ensure that the butter and cream cheese for the glaze are at room temperature for a smooth and creamy consistency.
  • Avoid overmixing: When mixing the pancake batter, stir just until the ingredients are combined. Overmixing can result in dense pancakes.
  • Cinnamon swirl tip: Cut a small hole in the piping bag for the cinnamon swirl so that the filling doesn’t spread too much on the pancake surface.

Recommendation:

Serve these Cinnamon Roll Stuffed Pancakes warm, with a side of fresh fruit or a glass of cold milk. For an extra indulgent breakfast, top them with whipped cream or an extra sprinkle of cinnamon. Perfect for mornings when you want to treat yourself!

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