How to make drool-worthy cinnamon roll pancakes


Professional chef Gemma Stafford merges the mouthwatering flavors of fresh-baked cinnamon rolls with the ease and speed of making pancakes for the ultimate breakfast treat. She shows you how in the video below, posted on her Bold Bakers YouTube channel, where she shares her tempting recipes for “everyone who wants to boldly bake outside of the boxed cake.”

Stafford says that when she ran a breakfast catering business, “This was by far one of my most popular pancakes.” She now shares her baking talents on her Bigger Bolder Baking website. Bookmark that site, because after you try these cinnamon roll pancakes with cream cheese frosting, you’re going to want to bake more treats by this creative chef.

Here is Stafford’s recipe:

Cinnamon Swirl Filling:

4 Tbsp. (½ stick) unsalted butter
¼ cup light brown sugar
½ Tbsp. cinnamon

Melt the butter and mix with the other ingredients. Pour into a plastic squeeze bottle. If necessary, keep the mixture melted by setting the bottle in a bowl of warm water.


Cream Cheese Frosting:

4 Tbsp. (½ stick) unsalted butter
2 oz. cream cheese, room temp
¾ cup powdered sugar
½ tsp. vanilla extract

Melt butter, then whisk in the cream cheese. Whisk in sifted powdered sugar, then stir in the vanilla.

Pancake Mix

2 cups all-purpose flour
4 tsp. baking powder
4 Tbsp. sugar
1 tsp. salt
1 ½ cups milk
2 eggs
1 tsp. vanilla extract
4 Tbsp. (1/2 stick) unsalted butter, melted

Whisk together all dry ingredients in a bowl. In a separate bowl, whisk together milk, eggs and vanilla. Pour the milk mixture into the flour mixture and lightly mix. Batter should be lumpy. Add the butter, stirring gently. Chill in the refrigerator for 20 minutes.

On medium to low heat, in a nonstick pan, pour two heaping spoonfuls of batter to make a large pancake. Cook until bubbles form on the top and the edges set. Using the squeeze bottle, squeeze a swirl of cinnamon filling onto the pancake, cinnamon-roll style. Cook for another minute, and then flip it. Cook for 2 minutes, then flip over so you see the cinnamon swirl. Spread with the cream cheese frosting, sprinkle on a few pecans, and you’re done!



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