Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes are a perfect breakfast for camp!

My friends keep posting these cinnamon roll pancakes and as a foodie I can NOT NOT make them. It’s sorta like they are posting things in hopes that I will make them at camp…well, they are getting what they aren’t asking for 😉

So over the past few months I’ve tried a variety of these “Cinnamon Roll Pancakes”. It seems that they are NOTHING like the pictures they are posting, but, they are making the image pretty in hopes that you are a sucker {much like myself} and will make them. The first time they were just a complete flop. The pancake batter was super runny and wouldn’t cook up like a pancake despite my best efforts to save it.

The second attempt resulted in some burnt ass cinnamon mixture to my skillet that ended up hardening and that I had to stand over my camper sink for 15 minutes to get clean. The third time was a charm because I got these results and they were pretty damn good too.

I will say that my Homemade Pancake Recipe is what I think {I may be biased} helped this recipe out. Because of the thicker batter it held the cinnamon mixture into the pancake and didn’t overflow it onto the pan. With the other recipes that I had tried the pancake was just so runny it was ridiculous.

Check out my other recipes for pancakes:

• Fluffy Pancake Recipe
• Funfetti Pancakes
• Healthy Chocolate Chip Banana Pancakes
• Healthy Banana Pancakes
• Chocolate Chip Pancakes
• Blueberry Pancakes
• Chocolate Chocolate Chip Pancakes

Pancake

4 tablespoons unsalted butter, melted
¼ cup + 2 tablespoons packed light brown sugar
½ tablespoon ground cinnamon

Cream Cheese Icing
4 tablespoons unsalted butter
2-ounces cream cheese, at room temperature
¾ cup powdered sugar
½ teaspoon vanilla extract

TIPS

• Use a ⅓ c to place pancake mix onto the skillet.
• When placing the cinnamon swirl onto the pancake make sure there are bubbles on the top of the pancake. This let’s you know the pancake has firmed up and almost ready to be flipped.
• To make a pretty swirl design use a ziploc bag and snip off a piece of the corner. DO NOT get to close to the edge or you’ll end up with burnt cinnamon/butter on your skillet and you don’t want that!

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Cinnamon Roll Pancakes

This Cinnamon Roll pancake will impress your friends, family and neighbors if you know the secret tricks!

Course Breakfast

Cuisine American

Keyword cinnamon roll, pancake

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 12

Author Michelle

Ingredients

• Pancake
• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup Sugar Free Almond milk
• 2 tbsp unsalted butter melted, or vegetable oil
• 1 tsp vanilla
• Cinnamon Mixture
• 4 tablespoons unsalted butter melted
• ¼ cup + 2 tablespoons packed light brown sugar
• ½ tablespoon ground cinnamon
• Cream Cheese Icing
• 4 tablespoons unsalted butter
• 2- ounces cream cheese at room temperature
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract

Instructions

• In a medium bowl mix together ingredients for the cinnamon mixture.
• In a separate medium bowl mix together ingredients for cream cheese icing.
• In a large bowl place the dry ingredients for pancake mix and whisk.
• Add in wet ingredients to large pancake bowl and mix.
• On a heated skillet with melted butter use a ⅓ c scoop and place onto skillet.
• Once bubbles begin to form on the top side of the pancake add your cinnamon swirl mixture. You can do this by placing in a ziploc bag and sniping a end of and pipe or use a teaspoon and create your swirl pattern. Be sure NOT to get to close to the edge of the pancake.
• Carefully flip your pancake and let cook for another 3-5 minutes until the pancake is cooked through.
• Plate your pancake and drizzle with cream cheese icing!