Cinnamon Roll Pancakes

Oh my word, these pancakes, are genius!  They are quick & have all the flavors of a cinnamon roll.  Fluffy pancake, cinnamon sugar swirl, & a cream cheese glaze for syrup...what more could you want?  I absolutely loved every bite!  If you are like me, you occasionally make breakfast for dinner; this was one of those nights & I am so glad I tried these.  Mix up your breakfast (or dinner) routine & try these pancakes.  They won't disappoint!

Cinnamon Roll Pancakes

Recipe altered from Life as a Lofthouse by: Amber (Dessert Now, Dinner Later!)

• 3 cups dry pancake mix + water as directed by package
• Cinnamon Sugar Filling:

• 6 Tbsp butter
• 1/4 cup brown sugar
• 2 1/2 tsp cinnamon
• Cream Cheese Glaze:
• 4 Tbsp butter
• 2 oz cream cheese
• 1 1/4 cup powdered sugar
• 1 tsp vanilla

1. Prepare pancake mix according to directions on package.  Set aside.
2. Prepare cinnamon sugar filling by softening butter in the microwave & adding the brown sugar & cinnamon.  If the filling is very soft, put it in the freezer for 5-10 minutes or until it is a little more set.  Fill into a plastic baggie & cut off a small piece of the corner (prepare for piping onto pancakes.)  Set aside.
3. Prepare syrup by melting the butter & cream cheese in the microwave.  Then add powdered sugar & vanilla & whisk until smooth.  Set aside.
4. On a heated, greased griddle, pour pancake batter for desired size pancakes (mine were 5-6" round) & do as many as will fit on your griddle.  Using the cinnamon sugar baggie, pipe a swirl on top of each pancake, starting around the edges & working your way to the center.  When bubbles begin to appear on the surface flip pancakes CAREFULLY (your cinnamon sugar filling will get heated, melt, & pop at you once it hits the griddle.)  
5. Continue cooking until lightly browned on the underside, 1 to 2 minutes more.  Transfer pancakes to a clean plate & cover with a kitchen towel to keep warm.  
6. Repeat with the rest of the pancake batter/filling.
7. Serve with warmed cream cheese glaze.  

Oh my word, these pancakes, are genius!  They are quick & have all the flavors of a cinnamon roll.  Fluffy pancake, cinnamon sugar swirl, & a cream cheese glaze for syrup...what more could you want?  I absolutely loved every bite!  If you are like me, you occasionally make breakfast for dinner; this was one of those nights & I am so glad I tried these.  Mix up your breakfast (or dinner) routine & try these pancakes.  They won't disappoint!

Cinnamon Roll Pancakes

Recipe altered from Life as a Lofthouse by: Amber (Dessert Now, Dinner Later!)

• 3 cups dry pancake mix + water as directed by package
• Cinnamon Sugar Filling:

• 6 Tbsp butter
• 1/4 cup brown sugar
• 2 1/2 tsp cinnamon
• Cream Cheese Glaze:
• 4 Tbsp butter
• 2 oz cream cheese
• 1 1/4 cup powdered sugar
• 1 tsp vanilla

1. Prepare pancake mix according to directions on package.  Set aside.
2. Prepare cinnamon sugar filling by softening butter in the microwave & adding the brown sugar & cinnamon.  If the filling is very soft, put it in the freezer for 5-10 minutes or until it is a little more set.  Fill into a plastic baggie & cut off a small piece of the corner (prepare for piping onto pancakes.)  Set aside.
3. Prepare syrup by melting the butter & cream cheese in the microwave.  Then add powdered sugar & vanilla & whisk until smooth.  Set aside.
4. On a heated, greased griddle, pour pancake batter for desired size pancakes (mine were 5-6" round) & do as many as will fit on your griddle.  Using the cinnamon sugar baggie, pipe a swirl on top of each pancake, starting around the edges & working your way to the center.  When bubbles begin to appear on the surface flip pancakes CAREFULLY (your cinnamon sugar filling will get heated, melt, & pop at you once it hits the griddle.)  
5. Continue cooking until lightly browned on the underside, 1 to 2 minutes more.  Transfer pancakes to a clean plate & cover with a kitchen towel to keep warm.  
6. Repeat with the rest of the pancake batter/filling.
7. Serve with warmed cream cheese glaze.