Best Cinnamon Roll Pancakes Recipes

CINNAMON ROLL PANCAKES

Steps:

• 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.
• In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.
• 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 baggie 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.
• A few helpful tips: *Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
• *If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. Same with your glaze.

CINNAMON ROLL PANCAKES

Steps:

• Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.
• Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.
• When you're ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.
• Serve the pancakes with yogurt and extra maple syrup, if you like.

CINNAMON ROLL PANCAKES WITH CHLOE COSCARELLI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
• Add the wet ingredient to the dry and whisk to combine. Do not overmix.
• In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
• Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
• When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
• Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
• In a small bowl, combine the confectioners' sugar and water and whisk until smooth.
• Drizzle the pancakes with the glaze and serve.
• Enjoy!

CINNAMON ROLL PANCAKES

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

CINNAMON ROLL PANCAKES RECIPE BY TASTY

Steps:

• In a blender, blend the egg, milk, oats, baking powder, and Greek yogurt.
• In a squirt bottle, combine cinnamon, brown sugar, and coconut oil.
• On a griddle or pan over medium-high heat, pour pancake batter in ¼ cup (60 ml) amounts. Drizzle cinnamon sugar mixture over the pancake. When bubbles start to pop on the surface, flip and cook completely.
• Enjoy!

PANCAKE MIX CINNAMON ROLL PANCAKES

Steps:

• For glaze, combine cream cheese and cinnamon in small bowl.
• Gradually add syrup, stirring with wire whisk until smooth; set aside.
• For pancakes, combine pancake mix, raisins and cinnamon in medium bowl. Add water; stir with wire whisk just until large lumps disappear.
• For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; sprinkle with heaping 1 tablespoon cereal.
• Turn when pancakes bubble and bottoms are golden brown.
• Drizzle with glaze. Serve topped with syrup.

CINNAMON ROLL PANCAKES WITH CREAMY ICING

Steps:

• 1. Preheat oven to 200, with a baking sheet inside. Mix flour, sugar, apple pie spice, baking soda, and salt in bowl. Set aside. Whisk together buttermilk, cooking crème, maple syrup, egg and vanilla in another bowl. Fold buttermilk mixture into dry ingredients just until moistened. Small lumps are ok. Let batter rest 10 minutes (be sure to let batter rest to allow the baking soda to activate and thus produce lighter fluffier pancakes). Heat large griddle oro nonstick skillet over medium low. Brush griddle with thin layer of oil. For each pancake pour about 1/3 cup batter onto griddle. Cook batter until bubbles form on surface, 2 to 3 minutes. Flip pancakes and cook 2 to 3 minutes more. Keep pancakes warm on baking sheet in oven while cooking remaining pancakes. Oil griddle as needed. Creamy Icing: 6 oz. Philadelphia original cooking crème 1/3 cup sweetened condensed milk 1/4 cup buttermilk 1/2 t. vanilla extract 1 to 2 T. warm water Whisk cooking crème, sweetened condensed milk, buttermilk and vanilla in a pan over medium heat until warm. Add water as needed to thin sauce until desired consistency. Spiced Maple Syrup: 3/4 cup pure maple syrup 1/4 cup sweetened condensed milk 2 T. unsalted butter 1/4 t. apple pie spice Heat maple syrup, sweetened condensed milk, butter and apple pie spice in small pan over medium until butter melts and apple pie spice dissolves, about 5 minutes. Makes 10 to 12 pancakes, 1 1/4 cups creamy icing and 1 1/4 cups spiced maple syrup Cuisine Tonight

CINNAMON ROLL PANCAKES RECIPE - (4.6/5)

Steps:

• To make the Cinnamon Filling: Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. To make the Pancakes: Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps. Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill. To make the Cream Cheese Glaze: In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency. Place pancake on plate, then cover with cream cheese glaze.

CINNAMON ROLL PANCAKES

Steps:

• 1. Directions: To make the Cinnamon Filling: Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. To make the Pancakes: Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps. Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill. To make the Cream Cheese Glaze: In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency. Place pancake on plate, then cover with cream cheese glaze

CINNAMON ROLL PANCAKES

Steps:

• 1. For Cinnamon Filling: In a large bowl, using a hand mixer, mix all ingredients until smooth. Place mixture in a zip bag, cut about 1/4-1/2" portion off one corner and set aside.
• 2. For Almond Icing: In a large bowl, using a hand mixer, mix all ingredients until drizzle consistency. You may need to add milk depending on the humidity levels. Place mixture in a zip bag, cut about 1/4-1/2" portion off one corner and set aside.
• 3. For Pancakes: Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients until smooth. Heat griddle or skillet over medium heat or to 350. Grease griddle with butter if necessary.
• 4. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Swirl cinnamon filling on cooking pancake 3 to 4 times. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown. Continue this step until all of your batter is gone.
• 5. Using a damp paper towel, wipe your griddle after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.
• 6. Place pancake on a plate and drizzle with icing.

CINNAMON ROLL PANCAKES

Steps:

• To make the Cinnamon Filling:.
• Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a plastic ziploc bag and snip the corner off.
• To make the Pancakes:.
• Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
• Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.
• Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
• To make the Cream Cheese Glaze:.
• In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.
• Place pancake on plate, then cover with cream cheese glaze.