For years, breakfast around our campsite consisted of pancakes, scrambled eggs and of course – bacon. As the attention span of my 3 year old turns more and more to “what are we going to eat while camping”, I decided to add a new tool to my cooking arsenal : Cinnamon Roll Pancakes.
This recipe is super simple to execute, as it improves upon instant pancake mix – and can be prepared ahead of time. I’ve divided the ingredients and preparation into two areas below: the filling, and the icing. I found that the pancakes are just as solid without the icing – but for the extra kick, the icing puts this recipe over the top.
Here’s the ingredients that you’ll need to make the cinnamon filling, again I did this before my camping trip:
1 c butter, melted
1 1/2 c brown sugar, packed
2 Tbsp ground cinnamon
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a Ziplock bag. I found that by placing this mixture in my cooler, I could keep it cool until it was ready to be used.
To use, simply pour your pancake batter into your skillet as if you were making regular pancakes. Next, with a corner snipped off the Ziplock bag, swirl the mixture onto the pancakes in the skillet (as shown in the photo). When the pancake mix bubbles, it’s time to flip the pancakes.
*Note, you don’t want your pan too hot – or the cinnamon filling will burn when flipped.
CREAM CHEESE ICING
1/2 c butter
4 oz cream cheese
1 1/2 c powdered sugar
1 tsp vanilla
To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency. Place the mixture into a Ziplock sandwich baggie.
Pack the glaze into your camping cooler. After the pancakes have been fully cooked, snip the corner off the Ziplock baggie – and drizzle the frosting over the top of the pancakes.