Cinnamon Roll Pancake Recipe

these are {high pitched voice} suh-weet!

not only cinnamon and sugar sweet.

wait till you realize how easy they are..psst…a little closer I'll share the secret.

I use my regular old pancake mix and squeeze a cinnamony, sugary swirl of happiness in the center.  Ha.  Are you surprised?  Don't be.  I'm all about baking shortcuts…especially ones that don't taste like a shortcut.  This will give you a cinnamon roll flavor that Grandma would appreciate…or my husband (who's kinda a cinnamon roll snob).  Taste and see why this is a favorite in our home.

Cinnamon Roll Filling Recipe
4 Tablespoons butter (barely softened)
1/4 cup plus 2 Tablespoons brown sugar
1/2 teaspoon cinnamon

….yes that's all folks!
Blend them together and place in a sandwich size ziplock bag.
I learned to put mine in the fridge ahead of time to firm up, like overnight.  If the mixture is runny it will slide off the pancakes and make a sticky mess, and make a smelly burning smell.

1. Prepare your pancake mix and pour one nice sized pancake in your hot skillet, low-medium heat.  Snip off a corner of your "secret mixture".   The perfect texture is thick similar to toothpaste. Squeeze a swirl pattern on top of the pancake, just like a cinnamon roll.  Don't get too close to the edges.  Wait until it is completely cooked (golden brown) on the bottom before you turn it.  Flip it carefully. Cook another 2 or 3 minutes.
2. After each pancake I wipe the pan out carefully, very carefully with a paper towel.  The sugar in the pan will burn if you don't wipe it out.  Let the pan get back to proper heat before starting next one.

Cream Cheese Glaze Recipe
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla

1. Heat the butter over medium heat.  Remove from heat and whisk in the cream cheese.  Add your powdered sugar and vanilla.  Drizzle it all over your pipping hot cinnamon roll pancake.  Drizzle a little more just for good measure.

Sit back and watch your family realize how awesome you are.