Cinnamon Roll Stuffed Pancakes
Introduction
Cinnamon Roll Stuffed Pancakes are a delightful twist on traditional pancakes. Imagine the sweetness of fluffy pancakes loaded with a gooey cinnamon filling, topped with a rich cream cheese glaze. This recipe is perfect for breakfast or a sweet brunch treat that will impress family and friends.
Why Make This Recipe
These pancakes are not just delicious but also fun to make. They combine two breakfast favorites: pancakes and cinnamon rolls. They are easy to prepare and can bring a warm, comforting feeling to any morning. Plus, the creamy glaze takes them to the next level, making every bite simply irresistible.
How to Make Cinnamon Roll Stuffed Pancakes
Making Cinnamon Roll Stuffed Pancakes is a straightforward process. Follow these steps to create your delicious breakfast treat.
Ingredients
- 1 1⁄2 cups all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 1 1⁄4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1⁄2 cup butter, melted (for filling)
- 3⁄4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1⁄4 cup butter, softened (for glaze)
- 1⁄2 teaspoon vanilla extract
- 2-3 tablespoons milk (for glaze)
Directions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- For the cinnamon filling, mix together the melted butter, brown sugar, and cinnamon in a small bowl.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1⁄4 cup of pancake batter onto the skillet, spreading it slightly.
- Immediately spoon a tablespoon of the cinnamon filling onto the center of the pancake batter.
- Pour another 1⁄4 cup of batter over the filling to cover it completely.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown and cooked through.
- For the cream cheese glaze, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract together until smooth. Add milk gradually until the glaze reaches your desired consistency.
- Serve the pancakes warm, drizzled generously with the cream cheese glaze.
How to Serve Cinnamon Roll Stuffed Pancakes
Serve these pancakes warm on a plate. Drizzle the cream cheese glaze over the top and feel free to add extra toppings like chopped walnuts or more cinnamon if you like.
How to Store Cinnamon Roll Stuffed Pancakes
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply warm them in the microwave or on a skillet for a few minutes.
Tips to Make Cinnamon Roll Stuffed Pancakes
- Make sure your skillet is hot but not too hot to avoid burning the pancakes.
- Don’t overmix the batter; it should be slightly lumpy for the best texture.
- You can prepare the cinnamon filling ahead of time and store it in the fridge until you’re ready to use it.
Variation
You can customize the filling by adding nuts or chocolate chips for an extra treat. Also, try different flavors for the glaze, such as adding cocoa powder for a chocolate glaze.
FAQs
1. Can I freeze Cinnamon Roll Stuffed Pancakes?
Yes, you can freeze them. Place them in a freezer-safe container, and they can last for up to a month. Reheat them in the toaster or microwave when you’re ready to eat.
2. Can I make the batter ahead of time?
Yes, you can prepare the batter a day in advance and keep it in the refrigerator overnight. Just give it a quick stir before using.
3. What can I substitute for cream cheese in the glaze?
You can use Greek yogurt or mascarpone cheese as a substitute for cream cheese. They will give a different flavor but still be delicious!
Enjoy making and sharing these delightful Cinnamon Roll Stuffed Pancakes!
