Cinnamon roll pancakes 

Ingredients

• 8 pieces Cinnamon Rolls (store‑bought, thawed if frozen)
• 1 cup Pancake Mix (any all‑purpose pancake mix)
• 0.75 cup Milk (whole milk recommended)
• 1 large Egg (room temperature)
• 2 tablespoons Unsalted Butter (melted for batter; extra for pan)
• 1 cup Powdered Sugar (for icing)
• 2 tablespoons Butter (softened for icing)
• 2 tablespoons Milk (for icing)
• 1 teaspoon Ground Cinnamon (for icing)
• 0.5 teaspoon Vanilla Extract (optional, for icing flavor)

Instructions

1. Make Pancake Batter

   In a mixing bowl combine the pancake mix, milk, egg, and melted butter. Whisk until smooth; a few small lumps are okay.

   Time: PT5M

2. Prep Cinnamon Rolls

   Separate each cinnamon roll, cut in half, and gently flatten each piece into a disc about ½‑inch thick.

   Time: PT5M

3. Heat Skillet

   Place the non‑stick skillet over medium heat and melt 1 tablespoon of butter, swirling to coat the surface.

   Time: PT2M

   Temperature: 350°F

4. Cook Pancakes

   Lay a flattened cinnamon roll in the skillet, pour enough batter over it to cover (about ¼ cup). Cook 3‑4 minutes until bubbles form on the surface, then flip and cook another 3‑4 minutes until golden and cooked through. Repeat with remaining rolls, adding a bit more butter as needed.

   Time: PT12M

   Temperature: 350°F

5. Keep Pancakes Warm

   Transfer cooked pancakes to a cooling rack placed over a baking sheet and keep covered with foil while you finish the batch.

   Time: PT0M

6. Prepare Cinnamon Icing

   In a small bowl whisk together powdered sugar, softened butter, milk, ground cinnamon, and vanilla extract until smooth and pourable.

   Time: PT3M

7. Serve

   Drizzle the warm cinnamon icing over the pancakes and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

1 g