Baked Cinnamon Roll Pancakes

The kiddos don't get many fun breakfasts during the school week due to lack of time, so when I came across this recipe I knew I wanted to try it one Saturday.  It was so good and easy!  It tastes just like a cinnamon roll only tons easier to prepare! Here's the recipe...


Baked Cinnamon Roll Pancakes
1 1/2 cups milk
4 T. melted butter
2 large eggs
2 T. sugar
2 cups flour
4 t. baking powder
1/2 t. salt

Preheat oven to 350°. Lightly grease an 11×17 inch jellyroll pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling over pancake batter- 4 swirls across, 3 down, for 12 pancakes. I used wooden skewers laid across the pan as a guide. You can vary the size if you like. Bake in 350 degree oven for 8-9 minutes until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately. Makes 12 large pancakes.

Cinnamon Roll Filling
4 T. melted butter
3/4 cup brown sugar
2 T. cinnamon

In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter. ***This method did not work for me, as the filling was too thick to do this.  I simply dropped small spoonfuls across the batter and swirled them in.  Much easier!  And just as tasty this way!

Maple Cream Cheese Drizzle
2 ounces cream cheese, softened
1 cup powdered sugar
2 T. good maple syrup
milk

Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency.  ***I also didn't drizzle the whole pan with the topping.  We each drizzled our own, that way it doesn't get soggy!

Enjoy!