Cinnamon Roll Pancakes

My sister-in-law showed me this recipe and it has become an instant favorite.  It has become our go-to breakfast for birthdays and special occasions.  All the taste of a cinnamon roll, with a quarter of the work!  :)

I used a Bisquick pancake mix, then added the cinnamon swirl.  

Cinnamon Filling

1 cup butter, melted

1 1/2 cup brown sugar

2 TBS ground cinnamon

Mix ingredients until smooth, then spoon into disposable piping bag.  If you don't have one, you can just use a zip lock bag, then cut the tip off.  

Pour pancake batter on preheated (325 degrees), lightly greased skillet.  Add filling, starting from the center and swirling out.  

When the pancake has lots of bubbles, flip the pancake.  This will melt the cinnamon filling, leaving a cinnamon swirl crater.  (If the griddle is too hot, it will burn the cinnamon).  

Once slightly cooled, you can add a glaze, frosting, or even just plain maple syrup.  

Glaze

1/2 cup butter, melted

4 oz cream cheese

1 1/2 cup powdered sugar

1 tsp vanilla

In microwave safe bowl, melt the butter and cream cheese, then stir together.  Whisk in the powdered sugar and vanilla.  Add milk to make desired glaze consistency.