Baked Cinnamon Roll Pancakes

4 years ago

very simple to make and delicious!

1 1/2 cups milk
4 T. melted butter
2 large eggs
2 T. sugar
2 cups flour
4 t. baking powder
1/2 t. salt

Preheat oven to 350°. Lightly grease an 11×17 inch jellyroll pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling over pancake batter- 4 swirls across, 3 down, for 12 pancakes. I used wooden skewers laid across the pan as a guide. You can vary the size if you like. Bake in 350 degree oven for 8-9 minutes until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately. Makes 12 large pancakes.

Cinnamon Roll Filling
4 T. melted butter
3/4 cup brown sugar
2 T. cinnamon

In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter.

Maple Cream Cheese Drizzle
2 ounces cream cheese, softened
1 cup powdered sugar
2 T. good maple syrup

Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. I like to place mine in a pastry bag and drizzle that way.

Freezer Note- These can be sliced, placed on a cookie sheet and frozen. Once frozen, place in a freezer ziptop bag and freeze for individual treats, brunch guests, or lunchboxes. Reheat in microwave.

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