Cinnamon Roll Pancakes

This is a sweet twist on a breakfast treat. For some great images of this treat, click on the website Life in a Lofthouse, where we first found this fun recipe. It’s great to involve the kids or grandkids.

Cinnamon Roll Pancakes

For Pancakes:
Use the Butte Creek Mill award-winning Pancake & Waffle 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 preparing the other ingredients. It’s 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: Melt the butter and cream cheese in a medium glass or microwave-safe bowl until smooth. 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 the 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 each pancake. Enjoy!