Description
Delight your taste buds with these Cinnamon Roll Pancakes, a perfect fusion of fluffy pancakes and the classic cinnamon roll flavors. Swirled with cinnamon sugar and topped with a luscious cream cheese frosting, this recipe transforms your breakfast into a sweet, comforting treat that’s easy to make and sure to impress.
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 pancake mix
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
- Prepare the cinnamon roll filling: In a bowl, mix the melted butter, brown sugar, and ground cinnamon until well combined. Transfer this mixture into a piping bag or a zippered plastic bag and cut a small hole (about ⅛ inch) at the tip to create a piping tool. Set aside for later use.
- Make the cream cheese frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and continue beating until the frosting is light and fluffy. Stir in the vanilla extract. Spoon the frosting into a separate piping bag or plastic bag and set aside.
- Prepare the pancake batter: In a mixing bowl, whisk together the Bisquick pancake mix, whole milk, vanilla extract, and eggs until you have a smooth, lump-free batter.
- Heat the skillet: Place a medium skillet over medium heat and lightly grease it with non-stick cooking spray or a small amount of butter to prevent sticking.
- Cook the pancakes with cinnamon swirl: Pour about ½ cup of pancake batter into the hot skillet, allowing it to spread naturally. Once the surface begins to bubble (approximately after 2 minutes), carefully pipe the cinnamon butter mixture in a spiral pattern starting from the center. Keep the swirl away from the edges to avoid burning or crunchiness.
- Flip and cook the other side: Cook the pancake for an additional 1 minute after flipping, ensuring it is golden brown and cooked through.
- Serve with frosting: Remove the pancake from the skillet and place it on a plate. Drizzle or pipe some of the cream cheese frosting over the pancake while still warm. Enjoy immediately!
- Repeat: Continue the process with the remaining batter, cinnamon 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.
- For best results, keep the cinnamon swirl inside the pancake’s center to avoid crispy edges.
- Use cream cheese frosting while pancakes are warm for the perfect melting effect.
- You can substitute whole milk with your preferred milk alternative if desired.
- Store leftover pancakes in an airtight container in the refrigerator and reheat gently before serving.
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
