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☕️🍻Cinnamon Roll Pancakes🍹🍕

posted in Food & Drink > Recipes
02/05/2015
  • These babies are just like eating a cinnamon roll, which is a perfectly okay… once in a while, right?  I mean,  it’s not like I put chocolate chip cookie dough in them or anything.  Hmmmm.
    These babies are just like eating a cinnamon roll, which is a perfectly okay… once in a while, right? I mean, it’s not like I put chocolate chip cookie dough in them or anything. Hmmmm.
  • Credit recipegirl.com
    Credit recipegirl.com
  • •Ingredients:

    •CINNAMON FILLING:
    4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
    1/4 cup + 2 tablespoons packed light brown sugar
    1/2 tablespoon ground cinnamon

    •CREAM CHEESE GLAZE:
    4 tablespoons (1/2 stick) unsalted butter
    2-ounces cream cheese, at room temperature
    3/4 cup powdered sugar
    1/2 teaspoon vanilla extract

    •PANCAKES:
    1 cup all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup milk
    1 large egg, lightly beaten
    1 tablespoon canola or vegetable oil

  • •Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside

    •Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

    •Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until moistened.

  • Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low.

    Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl.

  • You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast. Or certainly no more than two ;)
    You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast. Or certainly no more than two ;)
  • And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.
    And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.

  • Oh yeah. A warmed cream cheese glaze drizzled on top really completes this pancake. No syrup needed. Let me say that again: No. Syrup. Needed.
    Oh yeah. A warmed cream cheese glaze drizzled on top really completes this pancake. No syrup needed. Let me say that again: No. Syrup. Needed.

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