Cinnamon Roll

Instructions

1. 1

   Make the pancake batter: whisk 1 1/2 cups flour, 2 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt. In a separate bowl, whisk 1 1/4 cups milk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla. Combine wet into dry, stir until just mixed.

2. 2

   Make the cinnamon swirl: mix 1/3 cup brown sugar, 1 tbsp cinnamon, and 2 tbsp melted butter in a small bowl until it forms a thick paste. Spoon into a zip-lock bag or piping bag. Cut a tiny corner off the bag.

3. 3

   Make the glaze: beat 2 oz cream cheese, 1/2 cup powdered sugar, 2 tbsp milk, and 1/4 tsp vanilla until smooth. Add more milk if needed until it's drizzle-able.

4. 4

   Heat a griddle over medium heat. Grease with butter.

5. 5

   Pour about 1/4 cup batter per pancake. While the batter is still wet on top, pipe the cinnamon mixture in a spiral starting from the center outward.

6. 6

   Cook until bubbles form around the cinnamon swirl and edges look set, about 2-3 minutes.

7. 7

   Flip carefully. The cinnamon side will caramelize against the pan. Cook 1-2 minutes more.

8. 8

   Stack and drizzle with the cream cheese glaze while warm.