Cinnamon Roll Pancakes

Not much tops the smell of fresh-baked cinnamon rolls in the morning. Except maybe these cinnamon roll pancakes. 

I had several recipe variations online, so I decided to try one out and ended up making a few tweaks and ended up with an easy, delicious, cinnamon breakfast treat.

Cinnamon Roll Pancakes
Adapted from Recipe GIrl

INGREDIENTS

CINNAMON FILLING:

4 tablespoons (1/2 stick) unsalted butter, just melted
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Directions:

GLAZE:

4 tablespoons butter (melted)
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

DIRECTIONS

FILLING: In a medium bowl, stir together the butter, brown sugar and cinnamon. (If your filling sets up before you have a chance to add it to the pancakes, simply heat it for a few seconds in the microwave or until it is liquid again.)

GLAZE: Whisk butter, powdered sugar, vanilla and hot water together in a medium bowl until smooth. Set aside.

PANCAKES: In a medium bowl, whisk together flour, baking powder and salt. Whisk in the milk, egg and oil, until the batter is moistened.

Heat a griddle or large, non-stick skillet over medium heat. Spray with cooking spray. Use an ice cream scoop (or 1/3 cup measuring cup) to drop the batter onto your griddle or pan. Make your pancakes about four inches in diameter. 

When your pancakes begin to bubble, dribble a little of the cinnamon filling around the pancake and gently swirl it around with a spoon. Cook the pancake two to three minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Using a thin spatula, flip pancakes over and cook another two to three minutes. Serve with a drizzle of the glaze.