Cinnamon Roll Pancakes

When I used to shop in malls in America, inevitably as the shopping winded down and my hunger was at its peak (with the only kosher options usually being a very over priced Haagen Daz shake) I would find myself walking by a Cinnabon store with the smells of butter and cinnamon wafting toward me and the giant, over sized cinnamon buns winking at me with their generous slather of cream cheese icing. Isn't it amazing what hunger can do to your mind? The point of the above ramble is that cinnamon buns are something that I crave but often can't have. I could make them myself but that just isn't as fun and takes lots of time although apparently a kosher Cinnabon has opened in Tel Aviv and surprisingly I was not the first in line at the grand opening. So recently, to indulge my cinnamon bun craving I made these pancakes that are all over Pinterest. They look more complicated then they are and they taste just so darn good. So if you have a few extra minutes for breakfast on a lazy Sunday morning (or Friday in Israel) make them- you will not regret it!

Recipe Courtesy of the The Recipe Girl

Check out her site to see great step by step pictures of the process 

Cinnamon Filling:

1/2 stick butter, melted

1/4 cup plus 2 Tbl light brown sugar

1/2 Tbl ground cinnamon

Pancakes:

1 cup flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

1 large egg, beaten

1 Tbl canola oil

Cream Cheese Glaze:

4 Tbl butter

2 oz cream cheese, room temp

3/4 cup powdered sugar

1/2 tsp vanilla extract

Prepare the cinnamon filling by mixing together the butter, brown sugar and cinnamon. Scoop into a small ziplock baggie and refrigerate for 10 minutes for it to firm up a little. 

Whisk the flour, b.p, and salt together in a bowl. Whisk in the milk, egg and oil. Do not over mix!

Heat up a skillet or griddle and spray with cooking spray or rub with butter. Add about 1/3 cup size batter portions to the pan. Snip the bottom of your filling bag and when the pancakes start to bubble squeeze a swirl of the filling onto the pancake. Cook another minute and then flip the pancakes over. Repeat with the rest of the batter and glaze.

For the Glaze:  In a microwavable bowl melt the butter. Whisk in the cream cheese until smooth and add the powdered sugar and vanilla. Drizzle over warm pancakes.

Look closely to see the swirls of buttery cinnamon goodness.