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Cinnamon Roll Pancakes With Cream Cheese Drizzle – #12DaysOfPancakes

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#12DaysOfPancakes

Good morning loves!  I hope you all had a fabulous weekend!  Mine was so fun!  I was able to get a lot done for my move (although I still feel nowhere close to being ready).  I shopped, packed and ran errands.  I also made some delicious pancakes yesterday!  

Saturday mornings in my house are pretty lackluster (if I am being honest).  Taylor and I are usually worn out from the week and we sleep in and then nosh on cereal or order egg sandwiches.  But Sunday, oh Sunday.  That is where the cooking magic happens!  I am rested and I feel inspired to create a special morning meal.

Sometimes, I make egg white omelettes with mix-ins and some fruit, sometimes yogurt parfaits but I would say a good seventy-five percent of the time we have pancakes.  They are our fave.  I mean, what is better than a soft fluffy pancake?  Nothing.

This weekend I made Cinnamon Roll Pancakes with a Cream Cheese Drizzle.  This is one of my favorite recipes because it sounds impressive, tastes fantastic and is SUPER easy.  If you follow along with this blog you may noticed that this pretty much my cooking criteria.  I want a lot of bang for very little cooking buck.  I want all the ooohs and ahhhhs with as little work as possible.

I picked up all my ingredients for this recipe at Walmart.  I wound up shopping there on Saturday night at 11 pm.  (Billy’s Father is in the hospital so I had to wait until he was home from visiting him and could watch Taylor before I could go.)  Did you know they are open until 12 am?  That is ideal for night owls (such as myself).

#12DaysOfPancakes Walmart Aunt Jemima

Sunday morning I was a little foggy from my late night shopping excursion but I still wanted to make a nice breakfast for Taylor so I got to work.

The first step in creating these pancakes is to prepare the batter.  I do this first so it has time to sit and thicken up for a few minutes before I start cooking.  I always use Aunt Jemima Complete Pancake Mix.  I think it tastes fantastic and it is so simple (you just add water) that it leaves me room to focus on being creative with sauces, syrups or mix-ins.  

Pancake Mix

Once I poured in my water and stirred up the batter (do NOT overmix or you will get tough pancakes) I set it aside and moved on to the cinnamon swirl portion.  This part is pretty easy.  I just plopped a half a stick of butter, a 1/4 of brown sugar and a tablespoon of cinnamon into a small saucepan and heated it on low until it all melted together.  I gave it a quick stir and then spooned it into a quart-sized zip-top plastic bag and threw it in the freezer.  This way it would cool down quickly and thicken up.

Cinnamon Swirl

Cinnamon Swirl MeltedNext, I started making my pancakes.  I got out my griddle pan and put it on the stove over low heat.  Give it a few minutes to warm up and then hit it with a little bit of non-stick cooking spray to make sure the pancakes wont stick.  Spoon out your pancake and then leave it until it starts to bubble.  

Pancake One

While you are waiting for the bubbles, go over to the freezer and pull out your baggie.  It should have cooled down and firmed up to a paste-like consistency.  Give it a few squeezes to make sure the butter and sugar are combined and then snip the very tip of the corner so that you can use it as a piping bag.

Starting at the center of your bubbling pancake, carefully pipe a swirl onto it resembling a cinnamon bun.  Don’t get it too close to the edge or it will make a mess.  (Yes, I learned that the hard way.)

#12DaysOfPancakes Walmart Aunt Jemima Pancakes

Leave the pancake for another 2-3 minutes (until the cinnamon sugar swirl is starting to bubble and melt).

IMG_4408

Use a large, thin spatula to flip the pancake quickly and carefully.  There will be some splatter of the melted sugar mixture.  That is okay and to be expected.  Your pancake will still look and taste fantastic.  Leave the pancake for another 3-4 minutes so the brown sugar can caramelize.  This is not a pancake that you want to turn over a million times.  The sugar mixture is liquid and the more you turn it the more it is going to make a mess.  You should really opt for one flip.  Cook the pancake on one side and then flip it and cook the other.  You will also need to wipe down the pan in between pancakes.

Another tip I have for pancake-making is to put the pancakes on a glass plate and cover them with plastic wrap to keep them warm and soft as you start on the next batch (depending on how many you are making).

Once your pancakes are cooked you can just eat them with syrup.  That is what I did.  Taylor had other ideas though.  She NEEDED a cream cheese glaze.  She told me that it felt wrong to eat them without it.  Haha!  Kids are hilarious.  

Luckily, I had all the ingredients in my fridge to whip one up.  As a lazy chef I did not wait for my cream cheese to reach room temperature.  I just threw it in a small saucepan with some butter, powdered sugar and vanilla extract.  I waited for it all to melt together and occasionally stirred it.  Once it was done I spooned it over Taylor’s pancakes while it was still hot.  I ate a bite of hers and it was VERY tasty.

Cinnamon Roll Pancakes with Cream Cheese Drizzle

Cinnamon Roll Pancakes With Cream Cheese Drizzle
A delicious and easy recipe for Cinnamon Roll Pancakes with Cream Cheese Drizzle!
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Cook Time
30 min
Cook Time
30 min
Pancakes
  1. Aunt Jemima Complete Pancake Mix
  2. Water
Cinnamon Swirl
  1. 1/4 Cup Brown Sugar
  2. 1/2 Stick of Butter
  3. 1/2 Tablespoon Cinnamon
Cream Cheese Drizzle
  1. 1/2 Stick of Butter
  2. Teaspoon of Vanilla Extract
  3. 1 Cup Powdered Sugar
  4. 2 Ounces Cream Cheese
Instructions
  1. Prepare pancake mix according to package directions. Set aside.
  2. Put brown sugar, butter and cinnamon in a small sauce pan on the stove over low heat. Stir until combined. Spoon into quart-sized plastic zip top baggie. Put in the freezer to cool.
  3. Spoon pancake mix onto a pre-heated griddle pan over low heat.
  4. Remove plastic bag with cinnamon mixture from the freezer. Kneed it a bit with your fingers to combine. It should resemble a paste.
  5. Snip the corner of the zip top bag to create a piping bag.
  6. When pancake is bubbling, starting at the middle, pipe a swirl of the cinnamon mixture onto it. (Do not go too close to the edge.)
  7. Let cook for an additional 2-3 minutes.
  8. 8. When the cinnamon swirl is bubbling take a spatula and very carefully flip the pancake.
  9. Let cook for an additional 2-3 minutes. Remove from heat and place on a plate covered with plastic wrap. This will keep it warm and soft while you make additional pancakes.
  10. In a separate small saucepan heat up a 1/2 stick of butter, a teaspoon of vanilla extract, 1 cup of powdered sugar and 2 ounces of cream cheese over low heat. Stir until it is all combined and then spoon over the pancakes.
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Be sure to check out more delicious pancake recipes at auntjemimarecipes.com.  I’d love to hear your favorite!