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Cinnamon Roll Pancakes
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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Serves 2 | with Crispy Bacon

Two crowd fave breakfast items combine to form this ultimate brunch! These cinnamon roll pancakes are complete with a tangy cream cheese glaze and paired with a side of crispy bacon for an indulgent start to your weekend.

Allergens:
Wheat
Milk
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
DifficultyMedium

Ingredients

/ serving 2 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

2 tsp

Ground Cinnamon

237 mL

Milk

(Contains Milk)

1 unit

Egg

(Contains Egg)

1 tbsp

Baking Powder

9 tbsp

Brown Sugar

½ cup

Icing Sugar

86 g

Cream Cheese

(Contains Milk)

100 g

Bacon Strips

1 unit

Lemon

Not included in your delivery

6 tbsp

Butter*

(Contains Milk)

¼ tsp

Salt*

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Nutrition Values

Calories1420 kcal
Fat75 g
Saturated Fat40 g
Carbohydrate164 g
Sugar89 g
Dietary Fiber4 g
Protein26 g
Cholesterol264 mg
Sodium1810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Bowl
Paper Towel
Parchment Paper
Whisk
Measuring Spoons
Small pot
Zester
Medium Bowl
Spatula
Measuring Cups
Large Non-Stick Pan
Aluminum Foil

Instructions

Cook bacon and make pancake batter
1

Before starting, preheat the oven to 450ºF. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**Transfer to a paper towel-lined plate.Whisk together flour, 1 tbsp brown sugar, baking powder and 1/4 tsp salt in a large bowl. Add egg, milk and 2 tbsp water, then whisk to combine. Set aside. (NOTE: To create fluffy pancakes, avoid over-whisking batter!)

Make cinnamon swirl and cream cheese glaze
2

Melt 3 tbsp butter in the microwave or a small pot. Combine melted butter, 1/2 cup brown sugar and 1 1/2 tsp cinnamon in a medium bowl, using a spatula, until a thick paste forms.Transfer cinnamon sugar mixture to a ziplock bag, then seal tightly. Zest, then juice lemon. Combine cream cheese, icing sugar, lemon zest, 1 1/2 tbsp lemon juice and 1 tbsp water in another medium bowl, then whisk to combine. Set aside.

Cook pancakes
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Carefully cut a small opening in one corner of the bag cinnamon sugar bag. Hold the opened end of the bag over pancake and gently squeeze the bag. Pipe cinnamon sugar in a swirl pattern across pancake, leaving enough space around edges that filling doesn't touch the pan. (NOTE: The swirls will be messy!) Cook on one side until mostly cooked through, 3-4 min.

Finish and serve
4

When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)Transfer pancakes to a plate, then cover with foil to keep warm. Carefully wipe the pan clean with paper towels.Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.Divide pancakes and bacon between plates, then drizzle cream cheese glaze over pancakes.

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