Description
Cinnamon Roll Pancakes combine the classic flavors of cinnamon rolls and fluffy pancakes into a delightful breakfast treat. With a swirl of cinnamon butter cooked right into the batter and topped with creamy cream cheese frosting, these pancakes offer a sweet, comforting start to your day.
Ingredients
Scale
Cinnamon Roll Filling
- ¼ cup melted butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Cinnamon Roll Frosting
- 4 Tablespoons cream cheese, softened
- 4 Tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancake Batter
- 2 cups Bisquick
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
- Make the cinnamon roll filling: Mix the melted butter, brown sugar, and ground cinnamon together in a bowl. Transfer the mixture into a piping bag or a zippered plastic bag. Cut a small hole about ⅛ inch in diameter at the tip for piping. Set aside.
- Prepare the cinnamon roll frosting: Beat the softened cream cheese and softened butter together until smooth. Add the powdered sugar and continue beating until the mixture becomes light and fluffy. Stir in the vanilla extract. Scoop the frosting into a piping or plastic bag and set it aside.
- Make the pancake batter: In a mixing bowl, whisk together Bisquick pancake mix, whole milk, vanilla extract, and eggs until smooth with no lumps.
- Heat the skillet: Place a medium skillet over medium heat on the stovetop. Grease it thoroughly with non-stick cooking spray or a little butter to prevent sticking.
- Cook the pancakes with cinnamon swirl: Pour approximately ½ cup of pancake batter into the hot skillet, allowing it to spread evenly. When bubbles start forming on the surface (about 2 minutes), pipe the cinnamon roll filling in a spiral pattern inside the center of the pancake, avoiding the edges to prevent the filling from burning.
- Flip and finish cooking: Carefully flip the pancake and cook for an additional 1 minute on the other side until golden and cooked through.
- Serve and frost: Transfer the cooked pancake to a plate and drizzle with the cream cheese frosting. Enjoy immediately.
- Repeat: Repeat these steps using the remaining batter, filling, and frosting to make about 10 pancakes in total.
Notes
- Shake up your weekend breakfast routine with a stack of fluffy cinnamon roll pancakes!
- Use a piping bag or plastic bag to create a neat cinnamon swirl inside each pancake.
- Keep the cinnamon swirl inside the center to avoid burning the filling on the edges.
- Serve immediately with cream cheese frosting for the best flavor and texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 422 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 66 mg
