FOOD
Glazed Cinnamon Roll Pancakes
Your two favorite breakfasts blend together seamlessly with rolled pancake dough filled with brown sugar and finished with a maple glaze.
FOOD
Glazed Cinnamon Roll Pancakes
Your two favorite breakfasts blend together seamlessly with rolled pancake dough filled with brown sugar and finished with a maple glaze.
Ingredients
Cinnamon Roll Pancakes
- 4 eggs, divided
- 2 cups whole milk
- 4 cups pancake mix
Filling
- 1 cup butter, melted
- 3 cups brown sugar
- 1 teaspoon salt
Maple Frosting
- 8 ounces cream cheese, melted
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 cup milk
- 1 tablespoon maple syrup
Steps
Cinnamon Roll Pancakes
- Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper.
- Whip egg whites until stiff and set aside.
- In a large bowl, combine egg yolks, milk and pancake batter. Mix until smooth.
- Fold in the egg whites and pour batter into prepared pan.
- Bake for 20 to 25 minutes until fluffy. Pancake should spring back when touched.
- Remove parchment paper, and cool cake on a drying rack covered with a towel.
- Spread the filling over the cooled cake and divide into 4 horizontal strips.
- Roll the bottom strip into a bun and place on a plate.
- Wrap one strip around the center bun. This should stick easily with the filling.
- Wrap another strip around the 2 pieces from the opposite direction to create an almost complete circle.
- Wrap the remaining strip around the bun.
- Pour the glaze over the entirety of the bun, carefully assuring that glaze drips down throughout the center and down the sides. Slice and serve.
Filling
- In a small bowl, mix butter, brown sugar and salt. Set aside.
Maple Frosting
- In a large bowl, add powdered sugar, lemon juice and cream cheese and beat until combined.
- Add milk and maple syrup and continue to mix until a thin (but thick enough to cover the buns) glaze is reached.