How to Make Cinnamon Roll Pancakes!

Ingredients:
For the Pancakes:
Store bought box pancake mix or:
1 1/2 cups flour
¼ cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
3 tablespoons melted butter
1 large egg
1 teaspoon vanilla

For the Cinnamon Swirl:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
6 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

For the Cream Cheese Drizzle:
4 tablespoons softened butter
2 tablespoons softened cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla extract

Directions:
Prepare pancake batter:
If making boxed pancake mix, follow instructions on the back of the box. If making pancake batter from scratch, Melt the butter in microwave for 30 seconds. In a medium bowl, mix together flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla, stirring to combine. Set aside.

Prepare cinnamon swirl:
In a medium bowl, stir together the butter, brown sugar and cinnamon. Spoon into piping or zippered bag. (Swirl should not be runny, but have structure.)

Prepare cream cheese glaze:
In a bowl, mix together butter, cream cheese, powdered sugar and vanilla. Spoon into piping or zippered bag.

Next, Heat a large, nonstick skillet or griddle. Coat with cooking spray. Make pancake with 1/3 cup batter, spreading it out to form a circle. Reduce heat to medium low. Snip a small opening in the piping bag. When the pancake begins to form bubbles, make a pinwheel with the cinnamon drizzle, starting at the center of the pancake. Cook the pancake 2 to 3 minutes. (Cinnamon mixture will bubble up around the edges of the pancake.) Carefully flip pancake over and cook an additional 2-3 minutes. Repeat with remaining pancake mix. Serve with maple syrup or make a pinwheel on top of pancake stack with cream cheese glaze.

[GaryCandyPrince]

shortest tutorial ever but very helpful.