Cinnamon Roll Pancakes

Instructions

1. Step 1

   Whisk the cream cheese, powdered sugar, 1 ¼ tbsp (20 ml) whole milk, and vanilla extract in the small bowl until smooth. Set the glaze aside.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Cream Cheese, 60.0 gr Powdered Sugar, 5.0 ml Vanilla Extract, 20.0 ml Whole Milk

   Cookware: small bowl, whisk

2. Step 2

   Mix 2 ¾ tbsp (40 gr) softened butter with the brown sugar and cinnamon until evenly blended. Transfer the filling to a piping bag and cut a small opening at the tip.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 gr Brown Sugar, 6.0 gr Ground Cinnamon, 40.0 gr Unsalted Butter

   Cookware: piping bag, small bowl

3. Step 3

   Whisk the flour, granulated sugar, baking powder, and salt together in the mixing bowl.

   Timer: 1 min (fixed)

   Ingredients used: 180.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 20.0 gr Granulated Sugar, 2.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Whisk 1 cup (220 ml) whole milk, the egg, and 2 tbsp (30 gr) melted butter together until uniform.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 30.0 gr Unsalted Butter, 220.0 ml Whole Milk

   Cookware: small bowl, whisk

5. Step 5

   Pour the wet mixture into the dry mixture and stir just until no dry flour remains. Let the batter stand briefly while the griddle heats.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, whisk

6. Step 6

   Heat the griddle over medium heat and melt 1 ½ tsp (7.5 gr) butter across the surface. Ladle four pancakes onto the griddle and cook for 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 7.5 gr Unsalted Butter

   Cookware: Griddle, ladle

7. Step 7

   Divide half of the cinnamon filling equally among the four partially cooked pancakes, piping a loose spiral over each and keeping it away from the edges. Cook until bubbles rise and the edges begin to set, then flip and cook until the centers are set.

   Timer: 3 min (fixed)

   Cookware: Griddle, piping bag, spatula

8. Step 8

   Melt the remaining 1 ½ tsp (7.5 gr) butter on the griddle. Repeat with the remaining batter and cinnamon filling to make four more pancakes.

   Timer: 4 min (fixed)

   Ingredients used: 7.5 gr Unsalted Butter

   Cookware: Griddle, ladle, piping bag, spatula

9. Step 9

   Divide the pancakes among plates and drizzle with the cream cheese glaze. Serve warm.

   Timer: 1 min (fixed)