My daughter and my boyfriend’s two boys love cinnamon rolls and pancakes. Usually, I save cinnamon rolls for special occasions since they involved making dough, letting it rise and then getting up early the next morning to get them ready. Homemade pancakes are a weekend tradition for us, and a favorite among our kids. When I saw a recipe online for cinnamon roll pancakes I had to try them. First, I used my own pancake recipe, but you can make your favorite homemade recipe, or use a box mix. Then, I use the frosting I use for my cinnamon rolls, and then made a “filling” out of melted butter, brown sugar and cinnamon.
To be honest, the first time I made these was on a whim on a weekday morning before school/work. Yes sometimes I’m that crazy. But they looked easy enough, and they were, just a bit of a mess for a weekday morning. Next time I will make the frosting and filling ahead of time. You can make the frosting and keep it covered in the fridge. The filling you can make and keep in a plastic bag at room temperature. Then in the morning all you have to do is mix the pancakes and throw it together.
The kids were really excited to see a cinnamon roll pancake with frosting and all. One of them even said “hey look, they are like pancakes on the bottom.”
1 1/2 c. flour
1T. sugar (my regular recipe has 3T but we are adding so much sugar already)
1 1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 1/2 c. milk
2 tsp. vanilla
3T. melted butter
Mix first 4 ingredients. Then mix milk, eggs, and vanilla together. Then mix the milk mixture into the flour mixture and mix about 10 strokes. Then add butter and mix briefly just to combine. (over mixing the pancake batter will result in flat tough pancakes).
Allow the pancake batter to sit while you make the filling and the frosting.
1 stick of melted butter
3/4 cup brown sugar
1 T cinnamon
Mix all ingredients in a bowl.
Then put the filling in a bottle (my preference, because it gives more control) or a plastic bag. You can cut the tip off the bag and squeeze onto the pancake.
Then heat up a pan or a pancake griddle…I use a 1/2 cup measuring cup to pour the batter onto my griddle. I allow the batter to set just a little, then add the filling in a spiral starting from the middle of the batter to the outside. Perfect…
Not Perfect…careful not to wait too long to add the filing and not get too close to the edge then you will have a spill…
Oh and before I forget! Wipe your griddle down with a wet towel between each batch, it gets messy and sticky.
Now for the frosting. I made the frosting before I started cooking the pancakes so it was ready when the pancakes were still warm, kind of like warm cinnamon rolls right out of the oven with melty frosting.
4 oz softened cream cheese
1 tsp. vanilla
1c. powdered sugar
Mix the cream cheese and sugar until crumbly.
Then add the milk 1 T. at a time. You can adjust the consistency of your frosting by adding more milk if you’d like.
Spread the frosting on the pancakes, just like a cinnamon roll.
See how the frosting gets down into the crevices of the pancakes…yum!