Are you ready to transform your breakfast table into a delightful indulgence? Meet Cinnamon Roll Stuffed Pancakes—the dish that combines the fluffy goodness of pancakes with the sweet, gooey allure of cinnamon rolls. Imagine taking a bite and experiencing the heavenly blend of warm cinnamon, creamy frosting, and soft pancake texture. You might think making these from scratch sounds daunting, but that’s far from the truth! This simple recipe is perfect to impress your family during weekend brunches or cozy family gatherings. Fun fact: the world loves pancakes so much, there’s even a day dedicated to them! If you enjoy other sweet breakfast items like our popular blueberry pancakes, you’ll want to try this delightful twist that elevates the humble pancake into a breakfast masterpiece.
What are Cinnamon Roll Stuffed Pancakes?
Have you ever wondered how we went from plain ol’ pancakes to this glorious creation? Perhaps the name Cinnamon Roll Stuffed Pancakes sounds like an overly ambitious Sunday brunch project, but I assure you, it’s as fun to make as it is delicious! It’s a fusion of fluffy pancakes filled with warm cinnamon and sugar goodness—perfect for those who believe that the way to a man’s heart is through his stomach. Picture this: your family laughing and enjoying a plate piled high with these delectable beauties. The experience alone is worth giving them a try, don’t you think? So grab your spatula and let’s dive into this flavorful journey together!
Why You’ll Love This Cinnamon Roll Stuffed Pancakes
Get ready to fall in love with Cinnamon Roll Stuffed Pancakes for several reasons. First, this dish stands out as the main event on any breakfast or brunch table. It’s a stunning centerpiece that makes everyone’s mouth water at the very sight of it! Secondly, making these pancakes at home is a surefire way to save some money. Forget expensive brunch spots—whip this up at home and treat your family to a delicious feast. Lastly, the options for toppings are endless! Drizzle them with maple syrup, sprinkle some nuts, or top them with whipped cream to enhance the experience. So why not gather your loved ones and create some unforgettable memories around this indulgent dish?
How to Make Cinnamon Roll Stuffed Pancakes
Quick Overview
Making Cinnamon Roll Stuffed Pancakes is an enjoyable affair, filled with sweet scents and laughter in the kitchen! This dish offers the perfect balance of fluffy pancakes and gooey filling, making each bite a treat for the senses. The total preparation time is approximately 30 minutes, making it ideal for any family gathering. You’ll be amazed at how easily you can create this decadent dish right in your own kitchen.
Key Ingredients for Cinnamon Roll Stuffed Pancakes
- For the Pancake Batter:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or substitute with milk and a splash of lemon juice)
- 1 large egg
- 2 tablespoons melted butter (unsalted)
- For the Cinnamon Roll Filling:
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons softened unsalted butter
- For the Cream Cheese Glaze:
- 4 ounces cream cheese (softened)
- 1 cup powdered sugar
- 2 tablespoons milk (adjust for desired consistency)
Step-by-Step Instructions
- Prepare the Filling: In a small bowl, mix together the brown sugar and ground cinnamon. Add softened butter and mix until it forms a paste-like texture.
- Make the Pancake Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and gently stir until just combined; be careful not to overmix (a few lumps are perfectly fine!).
- Heat the Pan: Preheat a non-stick frying pan or griddle over medium heat. Lightly grease with oil or butter.
- Cook the Pancakes: Pour about 1/4 cup of pancake batter onto the heated pan. Spoon a little of the cinnamon filling in the center of the batter. Top with a little more pancake batter to cover the filling.
- Flip and Continue Cooking: Cook until bubbles form on the surface, then carefully flip the pancake and cook until golden brown on the other side. Repeat the process with the remaining batter and filling.
- Make the Cream Cheese Glaze: In a small bowl, mix softened cream cheese, powdered sugar, and milk until smooth. Adjust the milk for your desired consistency.
- Serve: Stack the pancakes high, drizzle with the cream cheese glaze, and enjoy a decadent sweet breakfast that everyone will love!
Top Tips for Perfecting Cinnamon Roll Stuffed Pancakes
- Substitutions: You can easily swap regular milk for plant-based milk or use gluten-free flour to accommodate dietary needs.
- Timing: Keep your pancakes warm in a preheated oven (200°F) while making the rest of the batch to ensure everyone enjoys them fresh.
- Avoid Common Mistakes: Ensure your pan is adequately preheated to prevent the pancakes from sticking. Use medium heat—too high can burn the outside without cooking the inside properly.
Storing and Reheating Tips
If you happen to have any Cinnamon Roll Stuffed Pancakes left over (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 1 month. To reheat, simply pop them into the microwave for about 30 seconds or until warmed through. For an oven reheating method, place them on a baking sheet and warm them in a preheated 350°F oven for about 10 minutes.
Now that you have all the knowledge to create this delectable dish, it’s time to roll up your sleeves and bring some joy to your breakfast table with Cinnamon Roll Stuffed Pancakes! Your family and friends will be amazed at your culinary skills. Enjoy the sweet culinary journey!
Cinnamon Roll Stuffed Pancakes
Ingredients
For the Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or substitute with milk and a splash of lemon juice)
- 1 large egg
- 2 tablespoons melted butter (unsalted)
For the Cinnamon Roll Filling
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons softened unsalted butter
For the Cream Cheese Glaze
- 4 ounces cream cheese (softened)
- 1 cup powdered sugar
- 2 tablespoons milk adjust for desired consistency
Instructions
Prepare the Filling
- In a small bowl, mix together the brown sugar and ground cinnamon. Add softened butter and mix until it forms a paste-like texture.
Make the Pancake Batter
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; be careful not to overmix (a few lumps are perfectly fine!).
Cook the Pancakes
- Preheat a non-stick frying pan or griddle over medium heat. Lightly grease with oil or butter.
- Pour about 1/4 cup of pancake batter onto the heated pan. Spoon a little of the cinnamon filling in the center of the batter. Top with a little more pancake batter to cover the filling.
- Cook until bubbles form on the surface, then carefully flip the pancake and cook until golden brown on the other side. Repeat the process with the remaining batter and filling.
Make the Cream Cheese Glaze
- In a small bowl, mix softened cream cheese, powdered sugar, and milk until smooth. Adjust the milk for your desired consistency.
Serve
- Stack the pancakes high, drizzle with the cream cheese glaze, and enjoy a decadent sweet breakfast that everyone will love!
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