Cinnamon Roll Pancake

 If you love cinnamon rolls, then you will love this.   

Hint:  I take a damp paper towel to wipe out the frying pan between new batches of pancakes.   I do this to prevent the caramel sauce that's left in the pan from burning.

BTW: you can do this with boxed pancakes to make it easier if you prefer.

 CINNAMON ROLL PANCAKES

(makes 12-14)

Cinnamon Swirl Ingredients:

*1 cup butter, melted

*1/2 cup light brown sugar, packed

*2 teaspoons ground cinnamon

*1/4 cup water

*1/4 cup heavy cream

Pancake Ingredients:

*3 cups flour

*2 tablespoons granulated sugar

*1 1/2 teaspoons baking soda

*3 teaspoons baking powder

*1/2 teaspoon salt

*1/4 cup butter, melted 

*1/2 cup whole milk, room temperature

*3 cups buttermilk, room temperature

*3 eggs, room temperature 

2 teaspoons pure vanilla extract

Glaze Topping:

*4 ounces cream cheese, softened 

*1/4 cup butter, softened

*1 1/2 cups powdered sugar

*1/8-1/4 cup heavy cream (depending on how thin you like it)

Cinnamon Swirl Directions:

~Melt 1 cup butter in a small sauce pan until it becomes a golden brown (careful not to burn it).

~Whisk in 1/2 cup brown sugar and 2 teaspoons cinnamon until smooth.

~Whisk in 1/4 cup water and simmer for about 2 minutes or until sauce thickens some.

~Whisk in 1/4 cup heavy cream and simmer for another 2 minutes.

~Remove from heat and allow to cool some.

~Once it's cooled, place in a pastry bag.

Glaze Directions:

~In a medium bowl, mix 1 (4 ounce) container softened cream cheese and1/4 cup softened  butter together until smooth.

~Stir in 1 1/2 cups powdered sugar  until smooth.

~Add desired amount of heavy cream to make cream cheese mixture easy to spread on pancakes.

Pancake Directions:

~Combine 3 cups flour, 2 tablespoons sugar, 1 1/2 teaspoons baking soda, 3 teaspoons baking powder, and 1/2 teaspoon salt into a large bowl.

~In a separate bowl, whisk 1/4 cup melted butter, 1/2 cup milk, 3 cups  buttermilk, 3 large eggs and 2 teaspoons vanilla together.

~Mix the wet ingredients into the dry ingredients, using a whisk, just until it's blended (small lumps are good).

~Oil hot frying pan or griddle with butter or cooking spray.

~Pour about 1/4-1/3 cup of batter on hot pan.

~When the pancakes start to from bubbles on the top, pipe in cinnamon swirl filling (not close to edge).

~Continue cooking until large bubble form and the bottom of the pancake is a golden brown.

~Flip pancakes and cook for another 1 1/2 -2 minutes.

~Flip once more and cook or another 30-60 seconds.  

~Plate pancakes and spread a little cream cheese topping over them.  Add a few pecans if you want.