Description
Cinnamon Roll Stuffed Pancakes are a decadent breakfast treat featuring fluffy pancakes filled with a gooey cinnamon-sugar swirl and topped with a rich cream cheese glaze. A fun twist on two classic favorites!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted (for cinnamon filling)
- 1/4 cup brown sugar (for cinnamon filling)
- 1 teaspoon ground cinnamon (for cinnamon filling)
- 2 oz cream cheese, softened (for glaze)
- 1/4 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- In a small bowl, mix together melted butter, brown sugar, and cinnamon for the cinnamon filling. Pour into a zip-top bag or piping bag and set aside.
- In a separate bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla, then combine with dry ingredients until just mixed.
- For the glaze, beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Set aside.
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Pour 1/4 cup of pancake batter onto the skillet. Immediately pipe a swirl of the cinnamon filling into the center of the pancake.
- Cook until bubbles form on the surface and the edges look set, then flip and cook an additional 1–2 minutes.
- Repeat with remaining batter and cinnamon filling.
- Serve warm with a drizzle of cream cheese glaze.
Notes
- Keep cinnamon filling warm to prevent hardening while piping.
- Wipe skillet between pancakes to avoid burning the sugar swirl.
- Store leftovers in the fridge and reheat in a skillet or microwave.