Cinnamon Roll Pancakes With Creamy Icing Recipes

CINNAMON ROLL PANCAKES

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

CINNAMON ROLL PANCAKES WITH CREAMY ICING

Steps:

• 1. Preheat oven to 200, with a baking sheet inside. Mix flour, sugar, apple pie spice, baking soda, and salt in bowl. Set aside. Whisk together buttermilk, cooking crème, maple syrup, egg and vanilla in another bowl. Fold buttermilk mixture into dry ingredients just until moistened. Small lumps are ok. Let batter rest 10 minutes (be sure to let batter rest to allow the baking soda to activate and thus produce lighter fluffier pancakes). Heat large griddle oro nonstick skillet over medium low. Brush griddle with thin layer of oil. For each pancake pour about 1/3 cup batter onto griddle. Cook batter until bubbles form on surface, 2 to 3 minutes. Flip pancakes and cook 2 to 3 minutes more. Keep pancakes warm on baking sheet in oven while cooking remaining pancakes. Oil griddle as needed. Creamy Icing: 6 oz. Philadelphia original cooking crème 1/3 cup sweetened condensed milk 1/4 cup buttermilk 1/2 t. vanilla extract 1 to 2 T. warm water Whisk cooking crème, sweetened condensed milk, buttermilk and vanilla in a pan over medium heat until warm. Add water as needed to thin sauce until desired consistency. Spiced Maple Syrup: 3/4 cup pure maple syrup 1/4 cup sweetened condensed milk 2 T. unsalted butter 1/4 t. apple pie spice Heat maple syrup, sweetened condensed milk, butter and apple pie spice in small pan over medium until butter melts and apple pie spice dissolves, about 5 minutes. Makes 10 to 12 pancakes, 1 1/4 cups creamy icing and 1 1/4 cups spiced maple syrup Cuisine Tonight