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Cinnamon Roll Pancakes

Buttermilk pancakes with a piped cinnamon brown sugar spiral that caramelizes on the pan, finished with a tangy pourable cream cheese glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 Pancakes
Calories: 724
Ingredients Equipment Method

Ingredients
  

4 tablespoons unsalted butter, melted
1/2 cup packed dark brown sugar
1 and 1/2 tablespoons ground cinnamon
1/8 teaspoon fine sea salt
1 and 3/4 cups all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 and 1/2 cups buttermilk, room temperature
2 large eggs, room temperature
3 tablespoons unsalted butter, melted and cooled
1 and 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter, for the griddle
4 ounces cream cheese, softened
3 tablespoons sour cream, room temperature
3/4 cup powdered sugar, sifted
2 to 3 tablespoons whole milk
1 teaspoon vanilla extract

Equipment

  • 1  a small mixing bowl for the swirl
  • 1 a plastic squeeze bottle with a narrow tip or a small piping bag
  • 1 a large mixing bowl
  • 1 a medium mixing bowl
  • 1 a bowl for the glaze
  • 1 a whisk
  • 1 a rubber spatula.
  • 1 a quarter cup measure
  • 1   a thin flexible metal spatula
  • 1 a wire cooling rack
  • 1 a large flat brushed stainless steel griddle.

Method
 

Stir the melted butter, dark brown sugar, cinnamon, and salt into a thick ribboning paste and let it cool for 10 minutes.
    Load the paste into a squeeze bottle with a narrow tip, filling no more than three quarters full.
      Whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon together.
        Whisk the buttermilk, eggs, melted butter, and vanilla, then fold into the dry in no more than 12 strokes.
          Heat a griddle over medium low for 3 minutes and add a knob of butter.
            Pour a scant quarter cup round, wait 30 seconds, then pipe a spiral from the centre outward in two rotations, stopping half an inch from the edge.
              Cook 2 to 3 minutes until the edges set matte, flip gently, and cook 1 to 2 minutes on the swirl side.
                Move to a wire rack and wipe the griddle every two pancakes.
                  Beat the cream cheese smooth, whisk in sour cream, powdered sugar, vanilla, salt, and milk to a thin ribbon, then pour over the stacked pancakes swirl side up.