You have to try these incredible raisin cinnamon roll pancakes! This amazing pancakes recipe will change the way you and your family do breakfast. Featuring gorgeous swirls, sweet cinnamon, and delicious raisins, it’s a guaranteed breakfast hit!
Cinnamon Roll Pancakes Recipe
Ingredients you will need:
- 1 C. all-purpose flour
- 2 t. baking powder
- 1/2 t. salt
- 1 C. milk
- 1 T. coconut oil
- 1 large egg, slightly beaten
- 1/2 C. raisins
- 1/2 C. butter, melted
- 3/4 C. packed brown sugar
- 1 T. ground cinnamon
- 16 oz. cream cheese, room temperature
- 1 1/2 C. powdered sugar
- 1 C. heavy whipping cream
In a large mixing bowl, combine 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup milk, 1 large egg, and 1 tablespoon coconut oil.
Add 1/2 cup hydrated raisins. To hydrate raisins, add 1 tablespoon water and heat in microwave.
Combine 1/2 cup melted butter and 1 tablespoon ground cinnamon. Stir.
Pour the butter mixture into a plastic baggie. Clip an end to use the baggie as a dispenser.
Combine 16 oz. cream cheese, 1 1/2 cup powdered sugar, and 1 cup heavy whipping cream. Refrigerate.
On the stovetop, heat your griddle pan. Ladle the pancake mixture on to cook pancakes.
As the pancakes begin to bubble, use the baggie to pipe on swirls.
Once the pancakes are done, begin creating stacks. Place one pancake at the bottom and add the refrigerated frosting to the top of it.
Top that frosting with a pancake. Repeat. Be sure that your prettiest pancake is on the very top.
Serve these wonderful pancakes and enjoy!
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Cinnamon Roll Pancakes Video Recipe
Start Video Transcript
Hi there, Jess in the Rada kitchen, thanks for joining me. Today I’m going to share a recipe for you that I developed for my husband. These are my raisin cinnamon roll pancakes and we’re going to stuff them with cream cheese frosting.
So with my Rada Handi-Stir I am mixing together flour, baking powder, salt, milk, egg, and a little bit of coconut oil. To my batter I’m going to add some raisins that I have rehydrated by adding a tablespoon of water and microwaving them for started to get nice, plump, and juicy. So into my batter, and I’m going to fold this in using my Rada Mixing Spatula.
Here I have some butter that I’ve melted. Be sure not to boil this. To that I’m going to add my brown sugar. And a generous pour of cinnamon. And give that a stir. We are just going to pour the mixture into a plastic baggie that we will clip the end off and use to pipe the sauce onto our pancake.
So now we are ready to make our cream cheese frosting that is going to be stacked in our layers of pancakes. To my cream cheese I add powdered sugar and whipping cream. With my electric mixture we bring it all together.
Here we have our whipped cream cheese frosting. We’re going to stick this in our fridge and then I’m going to make these pancakes on our griddle. I’m going to take about a third of our pancake mixture and just spoon that right on. We are looking for our pancakes to start to bubble and then we will add a swirl of that cinnamon and butter mixture. Now I’m ready to pipe on swirls. You want to mix up the bag before you do it. On we go and our pancakes have just started to bubble. Into a swirl. And onto our next.
I’ll reload my bag up here. You could of course incorporate this right into the batter. Then we’ll let those cook. With our Rada Non-Scratch Spatula we’ll flip these. There we go. Perfect. We’re ready to start stacking our pancakes. On top of the first pancake a big heaping layer of that delicious whipped cream cheese frosting. Add my next pancake. And repeat. We’ll top it with our prettiest pancake. And then top that off with real maple syrup.
So here I have our cinnamon roll pancakes stuffed with whipped cream frosting and topped with more delicious raisins. Thanks so much for joining me today. Be sure to subscribe to our YouTube channel and visit our website at RadaCutlery.com.
End of Video Transcript