Cinnamon Roll Pancakes

Cinnamon Roll Pancakes with Cream Cheese Drizzle

Ingredients:

CINNAMON FILLING:
3 tablespoons  (unsalted butter, just melted in microwave)
1/4 cup brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
3 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar

1/2 teaspoon vanilla extract and milk 

PANCAKES:

1 cup all-purpose flour
2 teaspoons baking powder
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the melted butter, brown sugar and cinnamon. Scoop the filling into a zip baggie and set it aside.  Cut the corner tip of the baggie to make the swirl in the pancake while cooking.

Prepare the glaze: Bring the butter and cream cheese to room temperature, then blend together with the vanilla extract.  Gradually mix the powdered sugar into the mixture. Add enough milk to get it drizzle.  

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened.

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.  Place batter into the skillet. Snip the corner of the baggie with the cinnamon filling and swirl the filling over the pancake.  Carefully flip the pancake and cook the other side.  Serve pancakes with the cream cheese drizzle. 

ENJOY!  :D