I just found these lovelies on a cute blog that I heard about on a commercial. It was funny we were watching TV and this commercial can on for I think spic and span. The lady on the commercial mentioned her blog in the commercial. I am always looking for new recipes and the name of the site is very cute “The Big Red Kitchen” so I looked it up. She is very creative and I found these.
I experimented with them once while the two older kids were at camp and the younger kids loved them. For Alliegators our oldest daughter’s birthday breakfast we made them.
We had to do a b-day breakfast because, any of you who have teenagers will get this, that is the only time that week we would all be together. We are not usually that busy but it was also the last week she was home before leaving for college. So, even her boyfriend came over at 7 am on a Wednesday morning.
Here are my pics of the fun process of making this breakfast treats:
See! Regular pancakes and then you just swirl on the cinnamon mixture that by the way is to die for.
Then place on your plate and drizzle the icing and eat. So, Yummy!
This is the exact recipe from THE BIG RED KITCHEN:
Cinnamon Roll Pancakes
For the Cinnamon Filling...
In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon
Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.
For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk
Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.
For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:
2 cups pancake mix- I used Bisquick's Heart Healthy
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk
Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person's plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.
Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.
After I swirled each pancake with the cinnamon filling, I returned the pastry bag, tip down in the tumbler. This kept it from leaking all over.
Store any leftover icing in the refrigerator for future use.
Hope you all enjoy these as much as we have!!