Description
Cinnamon Roll Pancakes combine the classic flavors of cinnamon rolls with the fluffy texture of pancakes, creating a delightful and indulgent breakfast treat. Swirls of cinnamon sugar baked inside the pancakes and topped with a rich cream cheese frosting make these pancakes a perfect weekend indulgence.
Ingredients
Scale
Cinnamon Roll Filling
- ¼ cup melted butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Frosting
- 4 Tablespoons cream cheese, softened
- 4 Tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancake Batter
- 2 cups Bisquick pancake mix
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
- Make the Cinnamon Roll Filling: In a bowl, mix the melted butter, brown sugar, and ground cinnamon together until combined. Transfer the mixture into a piping bag or a zippered plastic bag and cut the tip to create a small hole about ⅛ inch in diameter. Set aside.
- Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and beat until the mixture is light and fluffy. Stir in vanilla extract. Transfer the frosting to another piping bag or plastic bag and set aside.
- Make the Pancake Batter: In a separate bowl, whisk together Bisquick pancake mix, whole milk, vanilla extract, and eggs until a smooth batter forms with no lumps.
- Heat the Skillet: Preheat a medium skillet over medium heat on the stovetop. Grease the skillet lightly using non-stick cooking spray or a little butter to prevent sticking.
- Cook the Pancakes: Pour about ½ cup of pancake batter into the hot skillet. Allow the batter to spread naturally and cook until bubbles form on the surface and the edges set, about 2 minutes.
- Add Cinnamon Filling Spiral: Using the piping bag filled with cinnamon butter, carefully pipe a spiral starting from the center of the pancake and moving outward but staying inside the center to avoid crispiness from overcooked filling.
- Flip and Finish Cooking: Carefully flip the pancake and cook for an additional 1 minute until fully cooked and golden brown.
- Serve: Remove the pancake to a plate and drizzle or pipe cream cheese frosting over the top. Enjoy warm.
- Repeat: Continue cooking remaining batter, filling, and frosting until all are used.
Notes
- Shake up your weekend breakfast routine with these fluffy and flavorful cinnamon roll pancakes.
- Use a piping bag or plastic bag to neatly add the cinnamon swirl and frosting for the best presentation.
- Be careful not to pipe the cinnamon filling too close to the pancake edge to prevent it from burning or getting crunchy.
- Serve immediately for a warm, melty cream cheese frosting experience.
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
