Cinnamon Roll Pancakes

November 28, 2011 § 1 Comment

Before I start, please forgive me for tempting you with this naughty, yet tasty treat. My entire family was able to make it to my parents house for Thanksgiving and my younger brother, Jarod, decided to make these pancakes for us one morning. I usually don’t like to start my day with something this sweet and sugary but I figured it would be ok just this once. This recipe comes from Recipe Girl and she has many different versions of this pancake. I suggest you make this the next time you want to impress someone or have a special occasion. These pancakes taste exactly like cinnamon rolls and take an eighth of the time to prepare. I know that the holiday season is upon us and there are a million treats out there tempting us daily but this on really takes the “cake”, or should I say “roll”. Enjoy!

cinnamon roll pancakes

Yield: 4 servings (4 pancakes)

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat…


1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract


1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.


*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.


Gluten-Free: We used a Gluten Free pancake mix for those of us with special dietary restrictions. Make sure to cook the pancakes on low heat and add the cinnamon roll filing right away since gf pancakes don’t bubble the same.

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Scent of Heaven

April 4, 2011 § 1 Comment

There is absolutely nothing better than waking up to the smell of freshly brewed coffee and homemade Cinnamon Rolls. Since I am Gluten-Free, I cannot remember the last time I had a cinnamon roll and I hate to admit it but I have never made them myself. I recently purchased Gluten Free Baking Classics, by Annalise G. Roberts and decided to put my baking skills to the test and make my grandmother proud.

Baking Gluten-Free takes a few extra steps, but if you have to live gf, you know every extra step is worth it. Click here for Annalise’s amazing Cinnamon Roll recipe.  A very important side note: to make the Brown Rice Flour Mix, combine 2 cups extra finely ground Brown rice flour with 2/3 cup Potato Starch and 1/3 cup Tapioca Flour. Measure these 3 ingredients into a large container, put the lid on and shake. This keeps the flour mixture nice and light and Annalise suggests this step so that all her baked goods turn out spectacular. She also recommends spooning the flour mixture into your dry measuring cup and then leveling. I took all of Annalise’s advice into consideration and my Cinnamon Rolls turned out absolutely divine (my husband was not at ALL disappointed). I did however make traditional Cream Cheese Frosting to finish off my rolls. It just didn’t seem right not having extra thick and sweet cream cheese frosting topping these heavenly treats.

Gluten-Free baking is somewhat of a chore but this recipe is a home run. Enjoy!

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