Tuesday, February 7, 2012

'Tis the Season for Breakfast - Cinnamon Roll Pancakes

While in CA over Christmas time, Sissy and family had some Cinnamon Roll Pancakes at The Trails. When she came home, she decided to make them. After they gobbled them up, this is what she had to say: "The icing is way too sweet. I'm thinking if you add more cream cheese it might help?" When I went on RecipeGirl.com to snag the recipe to put on here, there were also links to Pumpkin Cinnamon Roll Pancakes and Gingerbread Cinnamon Roll Pancakes. Umm... just the sound of them makes me hungry.

Sissy had also mentioned that her cinnamon filling was a little too runny. The Recipe Girl recently wrote a detailed post on how to get the cinnamon filling just right on her Gingerbread Cinnamon Roll Pancake post.

Cinnamon Roll Pancakes

1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon canola oil
1 large egg, lightly beaten

Cinnamon Filling
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 tablespoon ground cinnamon

Cream Cheese Glaze
4 tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super liquidy. It's best if it becomes a consistency similar to toothpaste.

In a medium, microwave safe bowl, heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

Heat large skillet over medium low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggies of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

When ready to serve, spoon warmed glaze onto the top of each pancake.

Recipe from RecipeGirl.com / Picture courtesy of Ben

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