I first saw cinnamon roll pancakes on Mare's Meet Me in the Kitchen, but she had a link to yet a different blog where she had found the recipe. I went to Robin Sue's the Big Red Kitchen and found not only a slightly different version of these pancakes, but also a new-to-me blog. That's the beauty of links. She in turn had a link to yet another version of these pancakes on still another new-to-me blog, but I didn't like that version, so I ended the blog hopping with Robin Sue's blog.
My children live for sweet breakfasts. I try to make them only savory meals on school days. Weekends and holidays are even more fun for them because they start with sweet meals. Cinnamon rolls are among their favorites, but they take a lot of work. Pancakes are easy, but they get boring. Combining the two, however, was sheer brilliance.
I used my tried and true pancake recipe. It's a no fail, make with my eyes shut recipe that all of my family (including extended members) loves. The rest of the recipe involves making a brown sugar/butter/cinnamon mixture that you swirl on the pancake batter as soon as you scoop it onto the hot griddle. Topping the cooked pancakes with a runny cream cheese frosting completes the cinnamon roll illusion. I doubled my pancake recipe and had enough brown sugar mixture, but I ran out of cream cheese frosting halfway through...that needs doubling or you can plan on having enough brown sugar mixture for another batch later (save it in the fridge).
You can use a bisquick or krusteaz mix for your pancakes. I believe it will work just fine if you don't want to make the entire meal from scratch. Make your favorite pancakes and just add the extras. Your family will thank you!
Cinnamon Filling (from The Big Red Kitchen)
In a large bowl, using a hand mixer, mix until smooth:
1 stick butter, softened
1 cup brown sugar
2 Tbsp cinnamon
Put the mixture in the microwave and zap it 10 seconds at a time until it can be squeezed in a steady stream in a spiral onto the pancakes through either a pastry bag or a zip-loc bag with a snipped corner. Place it on raw pancake batter and then flip over to cook that side.
Cream Cheese Icing:
2 cups powdered sugar
2 ounces cream cheese
4 Tbsp milk
Using the hand mixer, mix until smooth and pour the icing into another pastry bag or zip-loc bag. Squeeze it over the cooked pancakes in a criss-cross design.
Now it's your turn: