Cinnamon Roll Pancakes


1-1/2 cups all-purpose flour
1/4 cup sugar
1 tsp apple pie spice
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups buttermilk
4 oz. Philadelphia Original Cooking Creme
3 Tbsp. pure maple syrup
1 egg
1/2 tsp. vanilla extract
Canola Oil
Icing: 6 oz. softened whipped cream cheese
1/3 cup sweetened condensed milk
1/4 cup buttermilk
1/2 tsp. vanilla extract
Spiced Maple Syrup: 3/4 cup pure maple syrup
1/4 cup sweetened condensed milk
2 Tbsp. unsalted butter
1/4 tsp. apple pie spice


Combine flour, sugar, apple pie spice, baking soda, and salt in a bowl; set aside
Whisk together buttermilk, Cooking Creme, maple syrup, egg, and vanilla in a separate bowl. Fold buttermilk mixture into dry ingredients just until moistened. Let batter rest 10 minutes.
Heat a large griddle or non-stick skillet over medium low heat. Brush griddle with a thin layer of oil. For each pancake, pour about 1/3 cup batter onto griddle. Cook until golden brown.
Whisk softened cream cheese, condensed milk, and vanilla in a saucepan over medium heat. Add buttermilk as needed to thin sauce as desired.
Heat maple syrup, sweetened condensed milk, butter and apple pie spice in microwave on high about 1 minutes or until butter melts.
Top pancakes with maple syrup mixture and swirl on cream cheese glaze.


Shayna's picture

These look drop-dead amazing.


Combine two morning favorites - pancakes and cinnamon rolls for the ultimate breakfast.


Makes 10-12 pancakes


Wednesday, August 31, 2011 - 2:45pm


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