Cinnamon Roll Pancakes with Cream Cheese Drizzle
Cinnamon Roll Pancakes with Cream Cheese Drizzle
 
Recipe Yield:

What You'll Need

  • Pancakes:
  • Aunt Jemima Complete Pancake Mix
  • Water
  • Cinnamon Swirl:
  • 1/4 Cup Brown Sugar
  • 1/2 Stick of Butter
  • 1/2 Tablespoon Cinnamon
  • Cream Cheese Drizzle:
  • 1/2 Stick of Butter
  • Teaspoon of Vanilla Extract
  • 1 Cup Powdered Sugar
  • 2 Ounces Cream Cheese

Products in Recipe:

Original Complete

What You'll Do

1 Prepare pancake mix according to package directions. Set aside.
2 Put brown sugar, butter and cinnamon in a small sauce pan on the stove over low heat. Stir until combined. Spoon into quart-sized plastic zip top baggie. Put in the freezer to cool.
3 Spoon pancake mix onto a pre-heated griddle pan over low heat.
4 Remove plastic bag with cinnamon mixture from the freezer. Kneed it a bit with your fingers to combine. It should resemble a paste.
5 Snip the corner of the zip top bag to create a piping bag.
6 When pancake is bubbling, starting at the middle, pipe a swirl of the cinnamon mixture onto it. (Do not go too close to the edge.)
7 Let cook for an additional 2-3 minutes.
8 When the cinnamon swirl is bubbling take a spatula and very carefully flip the pancake.
9 Let cook for an additional 2-3 minutes. Remove from heat and place on a plate covered with plastic wrap. This will keep it warm and soft while you make additional pancakes.
10 In a separate small saucepan heat up a 1/2 stick of butter, a teaspoon of vanilla extract, 1 cup of powdered sugar and 2 ounces of cream cheese over low heat. Stir until it is all combined and then spoon over the pancakes.

    Products in Recipe:

    Original Complete
    Recipe provided by Pamela Bannon
    Secrets to Perfect Pancakes
    Combine all ingredients according to package directions. Add COLD water for extra light & fluffy pancakes.
    whisk
    Remember to add your favorite Aunt Jemima® Syrup for a rich & tasty flavor!
    syrup sub