Cinnamon Bun Pancakes With Maple Cream Cheese Glaze Recipes

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CINNAMON BUN PANCAKES



Cinnamon Bun Pancakes image

Craving cinnamon buns but don't have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 12 pancakes

Number Of Ingredients 16

2/3 cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
Pinch of fine salt
1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly grated nutmeg
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted, plus more as needed

Steps:

  • For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
  • For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
  • For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
  • Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.

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