cinnamon roll pancakes
tom and i love breakfast. we regularly eat it for dinner and call it “brunner”. well, maybe i just call it brunner. this is a very unique combination of two of my favorite breakfast components, cinnamon rolls and pancakes. they’ve very rich and definitely remind me of cinnamon stuffed pancakes from bob evans. they take a bit more work than regular pancakes, but are well worth the effort!
- 1/4 c butter, melted
- 1/2 c brown sugar
- 1 tbsp ground cinnamon
- 4 tbsp butter, at room temp
- 2 oz. cream cheese, at room temp
- 3/4 c powdered sugar
- 1/2 tsp vanilla
- 1 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 c buttermilk
- 1 tbsp vegetable oil
- 1 egg, lightly beaten
- pam, for your griddle
- in a small ziploc baggie, mix brown sugar and cinnamon. pour in melted butter and mix well. the original recipe calls for a toothpaste mixture, but i think a bit more liquidy would be best. it drizzles more and you will not get the “morse code” effect that is shown in step 4 below.
- in a medium, microwave safe bowl, melt the butter and cream cheese until melted. whisk together with a fork until smooth. whisk in powdered sugar and vanilla, set aside.
- make the pancake batter. combine flour, baking powder and salt. whisk in buttermilk, oil and the egg.
- the trick is to cook these pancakes low and slow. cover your pan with pam. i made larger pancakes, you can also make smaller pancakes. cut a corner of your ziploc baggie, large enough to drizzle the cinnamon mixture on the pancakes in a circular pattern.
flip your pancakes when bubbles appear at the top. finish cooking the pancakes and keep warm until ready to serve.
- top with cream cheese glaze before serving. wash them down with a nice cold glass of milk!