When you need another excuse to indulge in cinnamon rolls, turn them into pancakes!
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted
1 large egg
Cooking spray, for frying pan
4 tablespoons unsalted butter, melted
1/4 cup + 2 tablespoons light brown sugar
1/2 tablespoon cinnamon
Cream Cheese Glaze:
4 ounces cream cheese, room temperature
3/4 cup confectioner's sugar
2 tablespoons milk
Let's get Cooking...
Make the pancake batter: Combine the flour, sugar, baking powder and salt in a bowl. In a larger bowl, combine the milk, butter and egg and whisk until fully combined. Add the dry ingredients and whisk together, but make sure not to overmix. Some lumps are fine!
Make the cinnamon drizzle: In a separate bowl, combine the melted butter, brown sugar and cinnamon. Place in a piping bag fitted with a small, round piping tip.
Heat a frying pan over medium heat and spray with cooking spray. Dollop 2-3 tablespoons of batter onto the frying pan and smooth the surface with the spoon. Cook until the surface of the pancakes develop some bubbles, about 1-2 minutes. Pipe a swirl in the middle of each pancake with the cinnamon drizzle. Flip and cook for an additional 1-2 minutes, or until the surface has browned. Continue with the rest of the batter, wiping down the pan between each batch - the cinnamon sugar can make the pan quite messy!
Beat the cream cheese with an electric mixer until fluffy. Add the confectioner's sugar and milk and mix until combined.