Saturday, April 14, 2012

Cinnamon Roll Pancakes

 2 cups Krusteaz Buttermilk pancake mix
 1 + 1/3 cups water

Combine dry pancake mix and water thoroughly. Set aside.

*note: I used Krusteaz Buttermilk pancake mix but feel free to substitute a different brand and just follow the instructions on the back of the box. Or if you're feeling really adventurous, make them from scratch!

Cinnamon Glaze:
3/4 stick butter 
1/2 cup brown sugar
2 teaspoons cinnamon

Melt butter in microwave. Check it every 15-20 seconds and stir so that it doesn't explode all over your microwave. Once butter is completely melted, add brown sugar and cinnamon and mix. Once mixed, poor in a zip-lock bag. When you are ready, snip off one of the corners so you can pipe it into the pancake.


Heat up a non stick pan on medium-low heat. Poor pancake batter into a nonstick pan. I used a 1/3 cup measure and it made 8 medium sized pancakes. Next, pipe your cinnamon glaze onto the pancake using a ziplock bag with the corner cut off. Start at the outside of the pancake and working in a circular motion, work your way to the middle of the pancake. Don't get too close to the edge of the pancake with the cinnamon glaze or the edges of your pancake will burn. Once the pancake starts bubbling, it is ready to flip! Flip it over and let it cook another 2-3 minutes until the cinnamon side is golden brown and the pancake is cooked throughout.

Stack them up and poor your cream cheese frosting on top. 

Cream Cheese Frosting:
1 stick butter
4 oz cream cheese
1.5 cup powdered sugar
2 tsp vanilla

Set cream cheese out at least 15 minutes before you start so that it can come to room temperature. Melt butter in microwave. Once butter is melted, mix in cream cheese, powdered sugar, and vanilla. Mixture might be a little thick. Microwave it for about 15 seconds before pouring on pancakes to thin it out. If it is still too thick, add a tiny bit of milk to make it the constancy of maple syrup.

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