Cinna-Roll Pancakes
Add to Recipes
Made With Our
Directions
Item No.
551109
Item No.
170801
Ingredients
For cinnamon swirl:
- ¼ cup butter, melted
- ¼ cup Stonewall Kitchen Maine Maple Syrup
- 2 Tbsp cinnamon
- Pinch of salt
For cream cheese glaze:
- ½ block cream cheese
- ½ cup powdered sugar
- Pinch of salt
- 2-4 Tbsp milk
For pancake batter:
- 1 large egg
- ¾ cup whole milk or buttermilk
- 1 cup Stonewall Kitchen Farmhouse Pancake & Waffle Mix
- 1 Tbsp. butter, melted
Directions
- Stir together ingredients for cinnamon swirl and place into a squeeze bottle or measuring cup with a spout. Set aside until ready to use.
- Warm cream cheese in the microwave for 15-30 seconds or until very soft. Stir together all ingredients of glaze. Set aside until ready to serve.
- When ready to make pancakes, preheat griddle to 350°F (or use a nonstick pan over medium heat).
- Whisk egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly.
- Spray surface of griddle or pan with nonstick cooking spray and pour on batter, using a ¼ cupful per pancake.
- Starting in the center of the top side of the pancake, use the squeeze bottle or pour cinnamon swirl into a spiral pattern. Allow pancake to cook fully on the first side before flipping. (If your cinnamon swirl feels too runny, you can add 1 Tbsp of dry pancake mix to thicken).
- Flip pancake onto swirl side and cook for 20-30 seconds – just long enough to set the remaining batter and swirl. (If your swirl isn’t quite as bold as you’d like, you can squeeze a little extra cinnamon mixture onto the swirl pattern.)
- Serve immediately with more butter, maple syrup, and cream cheese glaze.
