CINNAMON ROLL PANCAKES

Cinnamon Roll Pancakes Prep Time:30 Min Cook Time:4 Min

For 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
• (OR use a box pancake batter (we like Bisquick)

Cinnamon Filling

• 1/2 cup butter, melted
• 3/4 cup packed brown sugar
• 1 Tablespoon ground cinnamon

Cream Cheese Glaze

• 4 Tablespoons butter
• 2 ounces cream cheese
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

• 1
  Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. ( Set this aside and let it rest and set atleast 20 minutes. You want it thick, not liquidy)
• 2
  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)
• 3
  OR If using a boxed mix, prepare according to package directions.
• 4
  Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
• 5
  Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie 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 spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
• 6
  When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!