The Breakfast Club: Cinnamon Roll Pancakes

Ingredients:

Cinnamon Roll Filling:
4 Tablespoons butter (Melted)
1/4 cup + 2 Tablespoons Light Brown Sugar (Packed)
1/2 Tablespoon Ground Cinnamon

Cream Cheese Glaze: 
4 Tablespoons Butter
3/4 Cup of Powdered Sugar
2 Ounces Cream Cheese
1/2 Teaspoon Vanilla Extract

For Pancakes:
1 Cup All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Milk
1 Tablespoon Canola Oil
1 Large Egg (Lightly Beaten)

Instructions:

1. Prepare cinnamon filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Mix well and scoop the filling into the corner of a small zip baggie and set aside. (You want this to rest and ‘set up’ while you’re preparing the other ingredients. Its best if it gets a little thicker, you don’t want it liquidy)
2. Prepare pancake batter:  In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.
3. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
4. Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
5. When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy! -PatsFriendsRecipes.com/ Image: Foodsnobs.com