These cinnamon rolls hot cakes are a lot of fun to make. Besides, it’s a recipe full of flavor, cinnamon rolls flavor that is, a flavor that we all love. They taste like cinnamon, ginger, vanilla, etc, they taste like fall!
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If you like classic cinnamon rolls (who doesn’t?) then save this recipe because it’s going to become one of your favorites. Like almost every other hot cake recipe, this one is quick to make and it that turns out great in the end!
It’s a lot of fun to make, because you make the pancake batter, and then you make what works as the cinnamon filling. You pour the batter on the pan to cook the hot cakes, and then you form a swirl on top of the hot cake, with this mixture of cinnamon and sugar.
At the end you put some glaze on top, just like the original cinnamon rolls, and they are delicious!
It’s a perfect recipe for a lazy Sunday, or one of those days when you have the time to cook something a bit more elaborated. Above all, we love this for the fall, because there is nothing better than cooking and eating recipes that have a lot of spices and ingredients that remind us of this season.
These hot cakes can be eaten for breakfast, brunch, or even as a snack or dessert. They taste great with a little milk or a cup of tea!
If you like this recipe, you have to check out our pumpkin cinnamon rolls, you will love them!
Cinnamon rolls hot cakes
Ingredients
For the hot cakes:
- 1 1/2 C (6.70 oz) (190 gr) all purpouse flour
- 2 tsp (0.35 oz) (10 gr) baking powder
- 1/2 tsp (0.08 oz) (2.5 gr) baking soda
- 1/2 tsp (0.08 oz) (2.5 gr) cinnamon powder
- 2 eggs, medium size
- 2 tbsp (1 oz) (30 gr) brown sugar
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 1/4 C (10 fl oz) (300 ml) buttermilk
- 3 tbsp (1.60 oz) (45 gr) unsalted butter, melted
- Unsalted butter, for cooking the hot cakes
For the sugar and cinnamon filling:
- 4 tbsp (2.10 oz) (60 gr) unsalted butter, melted
- 6 tbsp (3.20 oz) (90 gr) brown sugar
- 1 tbsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp nutmeg powdere
- 2 tbsp of the hot cakes batter
For the cream cheese glaze:
- 1/2 C (3.95 oz) (112 gr) cream cheese, at room temperature
- 1/3 C (1.40 oz) (40 gr) confectioners sugar
- 1 pinch salt
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 2 tbsp (1 fl oz) (30 ml) whole milk
Instructions
For the hot cakes and the cinnamon sugar filling:
- In a large bowl, sift the flour with the baking powder, baking soda, salt and cinnamon powder. Mix using a hand whisk and then make a well in the center of the flour.
- In the center of the bowl add the eggs with the brown sugar, vanilla extract, buttermilk and melted butter. Beat all the ingredients with the same whisk for 1 minute until smooth.
- Separately, to make the cinnamon sugar filling, in a medium bowl add the melted butter, brown sugar, cinnamon, ginger, nutmeg and 2 tablespoons of the pancake batter. Whisk with a fork until the ingredients are integrated and a slightly thick mixture forms.
- Spoon this mixture into a piping bag or ziploc bag.
- To cook the hot cakes, place a large skillet over medium heat with a little butter. Once hot, add 1/4 cup of the hot cake mix. Immediately cut the tip off the piping bag with the cinnamon sugar filling with scissors and carefully draw a swirl with it on top of the hot cake, so that it has the shape of a cinnamon roll. Draw it slightly tighter and smaller than desired, as it grows a little.
- Cook the hot cake for 2 minutes until the surface is bubbly and slightly fluffy. Turn it over and cook for 1 more minute until it is lightly browned. Once ready, place the hot cake in a serving dish with a lid to keep it warm.
- To make the rest of the hot cakes, repeat the same directions until you have approximately 10 pieces and add more butter to the pan as needed to keep them from sticking. The pancakes can be cooked in batches of 2 depending on their size.
For the cheese frosting:
- In a medium bowl, add the cream cheese with the powdered sugar and pinch of salt. Beat with a fork for 30 seconds until smooth.
- Add the vanilla extract along with the milk and beat a little more until the frosting is smooth and a little thick.
- When all the pancakes are ready, serve them decorated with the cheese frosting.
