Cinnamon Roll Pancakes
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 10
- 4 ounces cream cheese
- 1 teaspoon vanilla
- 1/2 cup melted butter
- 1 1/2 cups brown sugar
- 2 teaspoons salt
- 1 1/2 cups powdered sugar
- 2 tablespoons cinnamon
- 4 tablespoons coconut oil
- 4 cups flour
- 8 teaspoons baking powder
- 4 eggs filling
- 1 cup melted butter glaze
- 1/4 cup coconut oil for frying pan
- Carbohydrate 136.548264320471 g
- Cholesterol 310.135123492031 mg
- Fat 126.362566687253 g
- Fiber 0.831893311210233 g
- Protein 5.7587600171051 g
- Saturated Fat 82.2567349351777 g
- Serving Size 1 1 Serving (405g)
- Sodium 960.378654211809 mg
- Sugar 135.716371009261 g
- Trans Fat 8.997393136825 g
- Calories 1661 calories
Pancake batter: In a mixing bowl combine flour, salt, and baking powder. In another bowl mix together oil, milk and eggs. Once wet ingredients are mixed, stir into flour mixture. Cinnamon filling: In a bowl mix together brown sugar, cinnamon, and melted butter. Mix well and pour into a piping bag or a sandwich bag. Glaze: In a bowl mix together melted butter, cream cheese, powdered sugar, and vanilla. In a pan over medium heat add a tablespoon of coconut oil. Once the oil is hot, use an ice cream scooper to scoop out pancake batter onto pan. Then, pipe the cinnamon mixture in a swirl onto the pancake. Once you see bubbles forming flip the pancake over and cook for another minute. Repeat process until you use all the batter. While hot, spread the glaze over the pancakes.
