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

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

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 (see *Tips below).

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 the batter is moistened (a few small lumps are fine).

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 (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

(via pipius)

  1. benevolentbitches reblogged this from gentleswee
  2. odorooki reblogged this from kyouhan
  3. dragonian-master reblogged this from thebreakingexorcist
  4. thebreakingexorcist reblogged this from rynoa26
  5. alittleseasick reblogged this from the-strangest-sea
  6. penisfacepenisfacepenisface reblogged this from therell-bepeace-whenyou-aredone
  7. ghetto-rigged reblogged this from reinerbrown
  8. therell-bepeace-whenyou-aredone reblogged this from sassyasscasbutt
  9. aesthetically-zielke reblogged this from hugginu
  10. headshot86 reblogged this from hugginu
  11. sassyasscasbutt reblogged this from hugginu
  12. hugginu reblogged this from sspaceworu
  13. t0ky0-gh0ul reblogged this from kyouhan
  14. kyouhan reblogged this from hxnatashouyou
  15. hxnatashouyou reblogged this from sspaceworu
  16. chi-wolfspayne reblogged this from sspaceworu
  17. theharlequinprince reblogged this from sspaceworu
  18. sspaceworu reblogged this from sarasnake
  19. sarasnake reblogged this from askthestriderboys
  20. nybrat007 reblogged this from conduiitz
  21. notso-sweetdreams reblogged this from littlegracenote
  22. cvchronicles reblogged this from dont-mess-with-a-demigod
  23. theunconquerablesnowblack reblogged this from yaheardwithperd
  24. incaseyoureforgetful reblogged this from bluehat4u
  25. como-te-alpaca reblogged this from bio-terrrorist