Cinnamonroll Pancakes

After all the Thanksgiving cooking, it’s amazing we were up for a fancy breakfast recipe today.  But, my Mom really wanted to have these, so my Dad and I set to work. First my dad prepared the batter with Pamela’s Products Gluten-Free Pancake mix (he used buttermilk instead of water. Meanwhile, me and my kid cousins set to work making the cinnamon filling with:

1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

After mixing it all together until it was smooth, we put it in a plastic sandwich bag so my dad could add it to the top of the batter in a spiral:

After the batter bubbled a little bit, he flipped it over to cook the other side. It takes one or two pancakes of practice to get it so the cinnamon filling doesn’t “escape”.

Now it’s time for the cream cheese spread! Put these in a microwave safe bowl:

4 Tablespoons butter
2 ounces cream cheese

and whisk. After you get it smooth, whisk in:

3/4 cup powdered sugar
1/2 teaspoon vanilla extract

When you’re ready to serve, spread this mixture on top the pancakes.

YUM!

 

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