Simple Cinnamon Roll Pancakes Food

CINNAMON ROLL PANCAKES

Steps:

• Combine brown sugar, melted butter, and cinnamon in a medium size bowl. Scoop into a baggie and set aside.
• In a small pan melt the butter over low heat. Whisk together the cream cheese, vanilla and powdered sugar. Take off of the heat and set aside until ready to use on pancakes.
• Combine flour, baking powder and salt. Whisk together the milk, egg, and oil.
• Heat skillet to medium low. Once preheated, spray with non-stick spray. Add about 1/2 cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
• Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.

CINNAMON ROLL PANCAKES

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

CINNAMON ROLL PANCAKES

Steps:

• Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.
• Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.
• When you're ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.
• Serve the pancakes with yogurt and extra maple syrup, if you like.

CINNAMON ROLL PANCAKES WITH CHLOE COSCARELLI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
• Add the wet ingredient to the dry and whisk to combine. Do not overmix.
• In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
• Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
• When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
• Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
• In a small bowl, combine the confectioners' sugar and water and whisk until smooth.
• Drizzle the pancakes with the glaze and serve.
• Enjoy!

CINNAMON ROLL PANCAKES RECIPE BY TASTY

Steps:

• In a blender, blend the egg, milk, oats, baking powder, and Greek yogurt.
• In a squirt bottle, combine cinnamon, brown sugar, and coconut oil.
• On a griddle or pan over medium-high heat, pour pancake batter in ¼ cup (60 ml) amounts. Drizzle cinnamon sugar mixture over the pancake. When bubbles start to pop on the surface, flip and cook completely.
• Enjoy!

SIMPLE CINNAMON ROLL PANCAKES

Steps:

• Mix 2 cups pancake mix (boxed), 1 cup milk, and 1/4 cup brown sugar together in large bowl.
• Place mix to the side.
• Mix 1 1/2 cups powdered sugar, 1/2 cup milk, 2 teaspoons cinnamon, 1 tablespoon brown sugar, and 5 teaspoons butter (melted) in mug ad pour mixture into a small baggie for later.
• Mix 1 1/2 cups powdered sugar, 1/2 cup milk together in small or medium mug and set aside for drizzle later over pancakes.
• Put pancake mix into buttered pan. cut a small whole into cinnamon glaze baggie and swirl into uncooked face up side of pancake. Flip as usual and finish cooking other side. Continue with the rest of the batter the same way. Once finished with the pancakes drizzle glaze over pancakes and serve.
• Enjoy!

CINNAMON BUN PANCAKES

Steps:

• For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
• For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
• For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
• Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.

CINNAMON ROLL PANCAKES

Steps:

• To make the Cinnamon Filling:.
• Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a plastic ziploc bag and snip the corner off.
• To make the Pancakes:.
• Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
• Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.
• Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
• To make the Cream Cheese Glaze:.
• In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.
• Place pancake on plate, then cover with cream cheese glaze.