Cinnamon rolls are good, but cinnamon roll pancakes are the best! Go ahead and try this super easy pancake recipe, and in 30 minutes you will be enjoying the sweetest combination ever!
For the pancakes:
1 large egg
1 cup milk
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon vegetable oil
For the cinnamon filling:
½ stick unsalted butter, room temperature
¼ cup plus 2 tablespoons brown sugar
1 ½ teaspoons ground cinnamon
The cinnamon filling:
Start with the filling. In a medium sized bowl, mix the butter, cinnamon, and brown sugar. Scoop the filling into a quart-sized heavy zip baggie, and set aside.
In a large bowl, whisk the flour, baking powder, and salt together. Pour in the milk, egg, and oil, just and whisk just until combined. Over medium heat, heat a large, nonstick skillet and spray it with nonstick spray. Use an ice cream scoop to pour the batter onto the pan. Using a cup spread the batter into a circle, about 4 inches in diameter.
Reduce the heat to medium low. Cut the corner of the baggie of cinnamon filling, and squeeze the filling into the open corner. Add the filling when it begins to form bubbles. Squeeze the filling on top of the pancake batter in a swirl, make sure to start at the center of the pancake.
Cook the pancake 2 to 3 minutes, or until it’s golden brown on the bottom. Using a wide metal spatula swiftly flip the pancake over and cook for additional 2 to 3 minutes.