Breakfast
Cinnamon Roll Pancakes
30 minServes 4Nutri-Score D€€
D
30 min
30 minCinnamon Roll Pancakes
what you need
Ingredients
all-purpose flourGrains190 g
baking powderPantry10 g
granulated sugarPantry25 g
saltSpices3 g
milkDairy240 ml
eggDairy1 piece
butter (melted)Dairy40 g- vanilla extractPantry5 ml
- butter (softened, for the cinnamon swirl)Dairy60 g
- brown sugar (for the cinnamon swirl)Pantry60 g
ground cinnamon (for the cinnamon swirl)Spices6 g
cream cheese (softened, for the glaze)Dairy60 g- powdered sugar (for the glaze)Pantry60 g
- milk (for the glaze)Dairy30 ml
- vanilla extract (for the glaze)Pantry3 ml
per serving
Nutrition
378kcal
- Carbs
- 48 g
- Proteins
- 8 g
- Fat
- 18 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Frying pan
Spatula
Piping bag
step by step
Method
- Step 1
Make the cinnamon swirl
- Mix the softened butter with the brown sugar and cinnamon until smooth.
- Transfer to a piping bag and set aside.
- Step 2
Make the cream cheese glaze
- Whisk the cream cheese with the powdered sugar, milk and vanilla until smooth and pourable.
- Step 3
Prepare the pancake batter
- Whisk the flour, baking powder, sugar and salt in a bowl.
- In another bowl, whisk the milk, egg, melted butter and vanilla.
- Pour the wet ingredients into the dry and mix until just combined, leaving small lumps.
- Step 4
Cook the pancakes
- Heat a lightly greased pan over medium-low heat and pour in the batter.
- Pipe a spiral of the cinnamon swirl over each pancake.
- Flip once bubbles form and cook until golden.
- Step 5
Serve
- Stack the pancakes and drizzle with the cream cheese glaze.
