Cinnamon-Bun Filled Pancakes

Cinnamon-Bun Filled Pancakes

Cinnamon-Bun Filled Pancakes is rated 5.0 out of 5 by 3.
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Prep Time: 40 minutes
Cook Time: 25 minutes
Servings: 12
With their fragrant cinnamon-sugar filling and drizzle of cream cheese frosting on top, these pancakes evoke all the sweet flavor and nostalgia of that bakery favorite: warm cinnamon buns. The pancakes make a comforting dish on cold winter mornings.

Ingredients:

For the cinnamon filling:

  • 1/2 cup granulated sugar
  • 2 Tbs. all-purpose flour
  • 1 1/2 Tbs. ground cinnamon
  • 1/4 tsp. salt
  • 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,
      at room temperature

For the cream cheese frosting:

  • 3 oz. cream cheese, at room temperature
  • 4 Tbs. (1/2 stick) unsalted butter, at room temperature
  • 1 1/2 cups confectioners' sugar
  • 3 to 4 Tbs. milk

For the pancakes:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbs. granulated sugar
  • 4 eggs, separated
  • 2 cups milk
  • 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking

Directions:

To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.

To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/8 tsp. melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.

Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

Williams-Sonoma Kitchen
Rated 5 out of 5 by from So addicting! After buying my ebelskiver pan from WS, I found this recipe through the WS website. They are so yummy! It does take time to prep but it is worth it. My husband came home and immediately smelled something good. He ate 3 as he walked by me still cooking them. The only minor adjustment I made was decrease the amount of powder sugar to my liking. You just can't eat only 1! I think the frosting gives them a "Cinnabon" taste.
Date published: 2013-05-14
Rated 5 out of 5 by from A yummy beautiful addition to the breakfast table! This is a great recipe for kids and adults! I have made it in different ways already…. The full recipe was great, then I decided not to use the cream cheese and it was still great. Today I didn't have milk and I substituted it for almond milk, the same amount, I used organic pure cane sugar and organic flour and homemade style butter with sea salt; I left the cream cheese out and it was an excellent healthy version with the choice of real maple syrup! It tastes good and looks great on the table.
Date published: 2012-05-12
Rated 5 out of 5 by from Delicious! Made it for the first time today...they were a hit! Will definitely make again!
Date published: 2012-02-12
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