A Sunday well spent brings a week of content. So why not make the most of your weekend, with an inventive twist on two breakfast staples: cinnamon rolls and pancakes. They're both amazing solo, but we wanted to bring you the best of each in this winning flavor combination. It's time to double down and make our decadent cinnamon roll pancakes! You'll love them so much they're sure to become standard breakfast fare.
Follow the directions on the box of pancake mix to mix up your batter. It's customary that it would include adding an egg, liquid, and oil to the dry boxed mix. Set aside for about 5 minutes.
While your batter is setting, melt ½ stick of butter in a small saucepan over low heat, stirring regularly. Remove from heat, and add the cream cheese, stirring until smooth. Add vanilla extract or paste, powdered sugar, and a pinch of salt and combine. Set aside.
Please note: If your glaze doesn't thicken to your liking after setting for a few minutes, you may whisk in a teaspoon of corn or tapioca starch. If your glaze is too thick, add a tablespoon of milk.
It's now time to make the cinnamon mixture. In a mixing bowl, blend a ½ stick of melted butter, ground cinnamon, ground nutmeg, and brown sugar. Whisk until combined. Place filling in a quart-sized plastic bag, cut off one corner of the bag and set aside.
Now that your batter has set, the pancake base can be created. Heat a large non-stick skillet over medium heat, then spray with non-stick spray. Scoop about 1/3 cup of batter into the skillet. After a couple minutes, once bubbles begin to form, squeeze the cinnamon concoction in a swirl pattern from the center of the pancake. Flip it over, cooking an additional few minutes. Repeat until batter and swirl are gone.
Immediately before serving, drizzle the cream cheese icing over the finished hotcakes, and enjoy this delicious fusion of cinnamon rolls and pancakes!