Description
Fluffy cinnamon roll pancakes combining the sweet, warm flavors of cinnamon rolls with the light texture of pancakes, topped with a creamy cinnamon frosting. Perfect for a special breakfast or brunch treat.
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
Pancakes
- 2 cups Bisquick
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
- Make the cinnamon roll filling: In a bowl, mix melted butter, brown sugar, and ground cinnamon until well combined. Transfer the mixture to a piping bag or a zippered plastic bag, then cut a small hole (about ⅛ inch) at the tip for piping. Set aside.
- Prepare the cream cheese frosting: Beat softened cream cheese and softened butter together until smooth. Gradually add powdered sugar and continue beating until light and fluffy. Mix in vanilla extract. Transfer the frosting to another piping or plastic bag and set aside.
- Make the pancake batter: In a separate bowl, whisk together Bisquick mix, whole milk, vanilla extract, and eggs until a smooth batter forms.
- Heat the skillet: Preheat a medium skillet over medium heat. Grease the surface with non-stick cooking spray or a little butter to prevent sticking.
- Cook pancakes with cinnamon filling: Pour about ½ cup of pancake batter into the hot skillet. When bubbles appear on the surface and the batter spreads (about 2 minutes), pipe a spiral of the cinnamon roll filling onto the pancake, keeping it inside the center to avoid overcooking at the edges.
- Flip and finish cooking: Carefully flip the pancake and cook for an additional minute until fully cooked through and golden on both sides.
- Serve: Remove the pancake from the skillet, place on a plate, and drizzle with cream cheese frosting. Repeat the process for the remaining batter, filling, and frosting until all pancakes are cooked and served.
Notes
- Shake up your weekend breakfast routine with a stack of fluffy cinnamon roll pancakes! They’re easy to make and always a hit.
- Use whole milk for the creamiest batter, but you can substitute with a milk alternative if desired.
- Make sure the cinnamon filling spiral stays away from the edges to prevent it from becoming crunchy.
- Keep cooked pancakes warm in a low oven if making a large batch.
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
