Glazed Cinnamon Roll Pancakes

Cinnamon Filling:
½ stick Grassland unsalted butter, melted and cooled
½ tablespoon of ground cinnamon
6 tablespoons packed light brown sugar

Cream Cheese Glaze:
½ stick Grassland unsalted butter
2 oz low-fat cream cheese, room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract

Your favorite boxed pancake mix


For cinnamon filling, stir together the butter, brown sugar, and cinnamon in a bowl. Add the filling into a heavy ziploc bag and set aside.

For the glaze, heat the butter in a pan until melted. Remove pan from heat and whisk in the cream cheese until almost smooth. Add in the powdered sugar and vanilla extract and repeat. Once combined, set the mixture aside while you make the pancakes.

Prepare pancake mix per box’s directions.

Heat a large, nonstick skillet over medium-heat and spray. Add prepared pancake batter to pan, and spread the batter into a circle. Reduce the heat to medium low.
Give your cinnamon filling a quick stir, squeeze the filling into the corner, and snip the corner of the ziploc bag. When your pancake begins to form bubbles, add the filling. Start at the center of the pancake, and swirl outwards as you would see on a cinnamon roll.

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Flip the pancake over, but be careful to not mess up your swirl. Cook an additional 2 to 3 minutes, until the other side is golden as well.

The cinnamon filling will leave a ring of residue on the pan; wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.

Re-warm the glaze if needed, and top finished pancakes. Serve warm.

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