Cinnamon Roll Pancakes

A sweet twist on a breakfast treat.  For some great images of this treat click on the website Life as a Lofthouse where we first found this fun recipe.  Great to involve the kids or grandkids.

Cinnamon Roll Pancakes

Recipe adapted from: Recipe Girl

For Pancakes:
Use the Butte Creek Mill award winning pancake mix.

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS:
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. Its best if it gets a little thicker, you don’t want it to have too much liquid)

Prepare Butte Creek Mill Pancake Mix:

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!