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This cinnamon roll pancake recipe transforms a beloved dessert into a breakfast treat that will make any weekend morning feel special. The warm, swirled cinnamon filling and cream cheese glaze create all the flavors of a cinnamon roll in an easier, quicker format that still feels indulgent and special.
I first made these for my daughter's birthday breakfast, and now they've become our Sunday morning tradition. The way the house fills with that unmistakable cinnamon aroma takes me right back to my grandmother's kitchen.
Ingredients
- Unsalted butter, softened: gives the filling its rich, melt in your mouth texture
- Brown sugar, packed: provides that deep molasses flavor essential to a good cinnamon roll
- Ground cinnamon: the star flavor, look for fresh, fragrant cinnamon for best results
- All purpose flour: creates the perfect structure, unbleached works beautifully
- Baking powder and baking soda: the combination gives ideal lift and tenderness
- Granulated sugar: just enough sweetness to complement the filling
- Salt: enhances all the flavors and balances sweetness
- Buttermilk: provides tang and helps create tender pancakes
- Egg: adds structure and richness
- Unsalted butter, melted: adds moisture and flavor to the batter
- Vanilla extract: use pure extract for the best flavor profile
- Cream cheese, softened: the tangy base for authentic cinnamon roll flavor
- Unsalted butter, softened: creates a silky smooth texture
- Powdered sugar: sweetens while keeping the texture perfectly smooth
- Vanilla extract: rounds out the flavor profile
- Milk: thins the icing to your preferred consistency
Step-by-Step Instructions
- Prepare the Cinnamon Swirl:
- Combine the softened butter with brown sugar and cinnamon until completely smooth. This mixture should have the consistency of a thick paste that can be piped. If it seems too thick, let it sit at room temperature a bit longer. The key here is ensuring there are no butter lumps that could clog your piping bag.
- Mix the Dry Ingredients:
- Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl. Whisking rather than stirring ensures even distribution of the leavening agents, which means perfectly fluffy pancakes. Make a well in the center to receive your wet ingredients.
- Combine Wet Ingredients:
- In a separate bowl, thoroughly whisk the buttermilk, egg, melted butter and vanilla until completely combined. The buttermilk might look curdled when you add the melted butter, but keep whisking and it will come together. Make sure your melted butter has cooled slightly so it doesn't cook the egg.
- Create the Batter:
- Pour the wet mixture into the dry ingredients and stir gently just until combined. This is crucial. Overmixing activates gluten and results in tough pancakes. Those small lumps will cook out, so resist the urge to keep stirring until perfectly smooth.
- Make the Cream Cheese Icing:
- Beat the cream cheese and butter together until completely smooth and fluffy. This usually takes about 2 minutes with an electric mixer. Gradually add the powdered sugar and vanilla, beating until perfectly incorporated. Add milk a tablespoon at a time until you reach a pourable but still thick consistency.
- Cook with Precision:
- Heat your pan or griddle to medium heat. Too hot and the outside will burn before the inside cooks. Too cool and your pancakes will absorb too much oil and become greasy. Test with a drop of water. If it sizzles and dances, your pan is ready.
- Create the Cinnamon Swirl Magic:
- Pour a quarter cup of batter for each pancake, then immediately pipe a spiral of cinnamon filling starting from the center and working outward. Keep your piping tip just above the surface of the batter. Wait until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Flip with Care:
- Using a wide, thin spatula, quickly and confidently flip each pancake. The filling side will now be facing down. Cook for just 1 to 2 minutes more. The cinnamon swirl will caramelize against the hot pan, creating that signature gooey cinnamon roll texture.
- Stack and Serve:
- Transfer finished pancakes to a warming plate covered loosely with foil. The gentle steam will keep them moist while you finish cooking. Serve with a generous drizzle of cream cheese icing while still warm so it melts slightly into the crevices.
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The cinnamon filling is what truly makes these special. I discovered that letting it come fully to room temperature creates the perfect consistency for piping those beautiful swirls. My husband says the aroma of these cooking is better than any scented candle we own.
Frequently Asked Questions
- → How do I create the cinnamon swirl?
Whisk softened butter, brown sugar, and cinnamon until blended. Use a piping bag to add swirls to the pancakes during cooking.
- → Can I make the batter ahead of time?
Yes, the pancake batter can be prepared a few hours in advance. Refrigerate and stir gently before cooking.
- → What is the best way to cook the pancakes?
Cook pancakes on a medium-heated skillet or griddle. Flip when bubbles appear and cook until golden brown.
- → Can I make the icing without cream cheese?
Yes, you can substitute cream cheese with mascarpone or a simple powdered sugar glaze for a different taste.
- → What toppings pair well with these pancakes?
Top with the cream cheese icing or add whipped cream, maple syrup, or fresh fruit for extra flavor.