Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle
Impress your brunch guest with these easy to make Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle!
Prep Time1 hourhr30 minutesmins
Cook Time30 minutesmins
Total Time2 hourshrs
Course: Breakfast
Servings: 16pancakes
Calories: 274kcal
Author: Bernadette
Ingredients
1 ½cupsmilk
¼ounce Red Star Platinum Yeast(1 package)
2tablespoonsgranulated sugar
2cupsall-purpose flour
1teaspoonbaking soda
½teaspoonsalt
2eggs
8tablespoonsbutter,melted; divided
2teaspoonsground cinnamon
¾cuppacked light brown sugar
3cupsfinely chopped peeled sweet apples
For the Cream Cheese Drizzle:
6tablespoonsbutter
3ouncescream cheese
⅔cuppowdered sugar
½teaspoonvanilla
Instructions
Heat the milk to 110-120 degrees F. Whisk in the sugar and the yeast; let stand until foamy.
In a mixing bowl, combine the flour, baking soda, and salt. Add in the eggs, 4 tablespoons melted butter, and milk/yeast mixture. Stir until well combined. Cover and let sit for 1-1 ½ hours.
Stir down, add in the remaining 4 tablespoons melted butter, ground cinnamon, and brown sugar. Fold in the chopped apples.
Heat a griddle pan over medium heat and either spray with cooking spray or melt 1 tablespoonbutter in the pan in between each batch. Preheat the oven to 200 degrees F. Working in batches, spoon about ¼ cup batter into circles on the griddle. Cook until the edges begin to dry, turn and cook for about 1 more minute. Remove to a heat-proof platter and place in the oven to keep warm.
To prepare the cream cheese glaze: Melt the butter and the cream cheese in a small pan over low heat, stirring often. Add in the vanilla and the powdered sugar once completely melted, stir well and remove from the heat.
Notes
Nutritional information calculated for a serving of one pancake.