Cinnamon Roll Pancakes (Big Red Kitchen)

Thank you Big Red Kitchen! These pancakes are divine and really do taste just like cinnamon rolls! My family went nuts over these and the kids already told me they were going to request these on their birthdays. Pretty yummy!

Makes 12 large pancakes. 

$2.12 including filling and drizzle ($0.18 each)

1½ c milk
 (can use made-from-powdered milk)

4 Tbsp butter, melted

2 large eggs


2 Tbsp sugar


2 c flour


4 tsp baking powder


½ tsp 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 in the flour. 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. Use wooden skewers laid across the pan as a guide, if desired. Bake 8-9 min. 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.

Cinnamon Roll Filling


4 Tbsp butter, melted

1/4 c brown sugar
, packed

1 Tbsp cinnamon

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

Maple Cream Cheese Drizzle
 (half the original recipe)

1 oz cream cheese, softened


1/2 c powdered sugar


1 Tbsp good maple syrup


Milk (1 Tbsp?)

Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. Place in a pastry bag to drizzle over pancakes.

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