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cinnamon roll pancakes

Cinnamon Roll Pancakes

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Prep Time 5 minutes
Cook Time 20 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp  granulated sugar
  • 1 cup milk 
  • 1 large egg
  • 2 tbsp  melted butter (or oil)
  • 1 tsp vanilla extract
  • 1/4 cup  unsalted butter, melted
  • 1/3 cup packed brown sugar
  • 1/2 tbsp  ground cinnamon
  • 1/2 cup  powdered sugar
  • 1–2 tbsp  milk
  • 1/4 tsp  vanilla extract

Method
 

  1. In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Transfer to a piping bag or zip-top bag with one corner snipped off.
  2. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl or measuring cup, whisk the milk, egg, melted butter, and vanilla.
  3. Pour the wet ingredients into the dry and stir until just combined. 
  4. In another small bowl, stir together the powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk as needed to reach your desired drizzle consistency.
  5. Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or spray oil.
  6. Pour about 1/4 cup of batter onto the hot skillet. Once small bubbles start forming on the surface (about 1–2 minutes), gently swirl the cinnamon mixture onto the pancake   starting from the center and spiraling outward.
  7. Cook for another 30–60 seconds, then flip carefully. The cinnamon swirl side may caramelize and get slightly sticky, which is exactly what you want
  8. Once all pancakes are cooked, drizzle the glaze over the top using a spoon or piping bag. Serve warm with extra glaze on the side (you’ll want it).

Notes

Keep the heat at medium-low. The cinnamon sugar can burn easily if the pan’s too hot, so slower is better here.