Cinnamon roll pancakes

    (9)
    55 min

    Pancake decadence at its finest! A cinnamon roll filling is swirled over pancakes and topped with cream cheese icing.


    2 people made this

    Ingredients
    Serves: 8 

    • Pancakes
    • 180ml milk
    • 2 tablespoons vinegar
    • 125g plain flour
    • 2 tablespoons caster sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 egg
    • 30g butter, melted
    • 1 1/2 teaspoons vanilla extract
    • cooking spray
    • Cinnamon swirl filling
    • 75g soft brown sugar
    • 55g butter, melted
    • 1 1/2 teaspoons ground cinnamon
    • Cream cheese icing
    • 55g butter, softened
    • 55g cream cheese, at room temperature
    • 95g icing sugar
    • 1/2 teaspoon vanilla extract

    Method
    Prep:30min  ›  Cook:10min  ›  Extra time:15min  ›  Ready in:55min 

    1. Stir milk and vinegar together in a bowl; set aside for 5 minutes.
    2. Mix flour, caster sugar, baking powder, bicarb and salt together in a separate bowl. Whisk egg, 30g melted butter and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
    3. Combine brown sugar, 55g melted butter and cinnamon in a small bowl. Place a 1-litre resealable bag into a glass or cup. Pour cinnamon mixture into the bag; chill in the fridge until filling is as thick as toothpaste, about 10 minutes.
    4. Mix 55g softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir icing sugar and 1/2 teaspoon vanilla into cream cheese mixture until icing is smooth.
    5. Heat a griddle or frying pan over medium heat and spray with cooking spray. Pour about 150ml batter into the centre of pan. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 small corner off the the bag with filling. Pipe filling over pancake, swirling from the centre out to the edges, leaving enough space around edges that filling doesn't touch the pan.
    6. Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

    Cook's note

    It is very important to wipe the pan with a damp clean cloth in between each pancake to remove excess cinnamon mixture. Doing this will prevent the residual mixture from scorching and ruining the next batch of pancakes.

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (6)

    by
    1

    Easy Obesity  -  07 Oct 2017  (Review from Allrecipes US | Canada)

    by
    0

    Tastes amazing. But the cinnamon swirl melts out from under it when it is flipped and cooked on that side.  -  08 Oct 2017  (Review from Allrecipes US | Canada)

    by
    0

    My daughter wanted cinnamon rolls for her birthday. These are just as good as without all the work. We use a cast iron pan and instead of flipping, just stick in a 350 oven until they are done. You'll have to eyeball this. We make these so frequently, I bought some squeeze bottles for the sauces. Works great!  -  16 Sep 2017  (Review from Allrecipes US | Canada)

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