Cinnamon Roll Pancakes

CINNAMON FILLING: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a piping bag with a small tip OR a quart size freezer bag and set aside. (Rest at least 20 minutes, you want it to be thick.)

CREAM CHEESE GLAZE: In a medium bowl, beat the butter and cream cheese until smooth. Add confectioners' sugar and vanilla, beat until smooth and creamy. Add a splash of milk as needed to achieve desired thickness. Cover with plastic wrap and set aside.

PANCAKES: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened (a few small lumps are fine) OR if using a boxed mix, prepare according to package directions.

Heat a large skillet or griddle over medium heat and brush with some melted butter. Ladle about a 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.

When the pancakes begin to form bubbles on the surface, quickly pipe on the cinnamon filling. Starting in the center of the pancakes, squeeze the filling in a swirl pattern, being sure not to come to close to the edge. Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes; adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.

Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.

When ready to serve, spoon or pipe cream cheese glaze on top of each pancake. Enjoy!